There’s something undeniably delightful about a pasta salad that balances creamy, tangy, and sweet flavors in one vibrant bowl. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette does exactly that. With the bite of tangy feta, bursts of sweet dried cranberries, tender rigatoni, and a zesty lemon vinaigrette, this salad is perfect for summer picnics, holiday gatherings, or as a make-ahead lunch.

This recipe combines simple, fresh ingredients with an elegant presentation, making it both easy to prepare and visually stunning. It’s ideal for those who want a sophisticated pasta salad without hours in the kitchen.

Ingredients

Pasta Salad
- 12 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 3/4 cup dried cranberries
- 1/2 cup toasted pecans or walnuts (optional)
- 1 small red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Lemon Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste

Instructions

Cook the pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, following package instructions. Drain and rinse under cold water to cool slightly.
Prepare the vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
Toast the nuts (optional)
In a dry skillet over medium heat, lightly toast pecans or walnuts for 3–4 minutes until fragrant. Set aside to cool.
Combine the salad ingredients
In a large mixing bowl, combine the cooked rigatoni, crumbled feta, dried cranberries, sliced red onion, chopped parsley, and basil.
Dress the salad
Pour the lemon vinaigrette over the pasta mixture. Gently toss to combine, ensuring every piece of pasta is lightly coated with dressing.
Add nuts and chill
Fold in toasted nuts, if using. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serve
Transfer the salad to a serving bowl or individual plates. Garnish with extra parsley or a few cranberries for a festive touch.

Tips for the Perfect Pasta Salad

Al dente pasta is key: Overcooked pasta becomes mushy and won’t hold up well in a cold salad.
Rinse pasta after boiling: This stops the cooking process and prevents the pasta from sticking together.
Balance flavors: Adjust the lemon juice and honey in the vinaigrette to suit your taste. You can also add a splash of balsamic for a sweeter twist.
Make ahead: This salad tastes even better when it sits for a few hours, as the flavors meld beautifully.

Variations

Protein boost: Add grilled chicken, shrimp, or chickpeas for a more filling meal.
Cheese alternatives: Swap feta for goat cheese or blue cheese for a different flavor profile.
Fruit swaps: Dried cherries or apricots can replace cranberries for a unique twist.
Nut-free: Omit nuts for a safe, allergy-friendly option.

Serving Suggestions

Perfect as a side dish for grilled meats, roasted vegetables, or a holiday buffet.
Works well in lunchboxes or picnic baskets because it’s sturdy and tastes great at room temperature.
Pair with a crisp white wine or sparkling water for an elegant summer meal.

Fun Facts & Cultural Context

Rigatoni, a ridged tube-shaped pasta, originated in Southern Italy and is perfect for holding chunky sauces and dressings. Feta cheese, traditionally from Greece, adds a briny tang that contrasts beautifully with sweet dried cranberries. This combination of Mediterranean and North American flavors highlights how pasta salads have evolved globally, becoming versatile, seasonal, and visually appealing dishes.

Did you know? The addition of citrus in pasta salads is a modern trend inspired by Mediterranean cuisine, where lemon and olive oil are staples for bright, refreshing flavors. This Feta & Cranberry Rigatoni Salad perfectly embodies that trend, offering a fresh alternative to heavier, mayo-based salads.

Why This Recipe Works

Colorful and inviting: The reds of cranberries, greens of herbs, and white feta create visual appeal.
Textural contrast: Creamy cheese, chewy pasta, crunchy nuts, and crisp onions make every bite interesting.
Balanced flavors: Sweet, tangy, salty, and savory elements harmonize for a complex but approachable taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days.
Dressing can be made ahead and stored separately for up to a week.
If pasta absorbs too much dressing after chilling, add a splash of olive oil or lemon juice before serving.

Final Thoughts

Whether you’re preparing a simple weeknight dinner, packing a lunch, or bringing a dish to a festive gathering, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is an effortless, flavorful, and visually stunning choice. It’s easy to customize, full of vibrant flavors, and always a crowd-pleaser.