Name: Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean-Inspired
Ingredients: 12 oz rigatoni pasta; 1 cup crumbled feta cheese; ½ cup dried cranberries; ¼ cup thinly sliced red onion; ½ cup chopped cucumber; ¼ cup chopped fresh parsley; ¼ cup chopped fresh basil; Juice of 1 lemon (about 3 tablespoons); 2 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

I love how this salad is both refreshing and hearty. It’s easy to make ahead, packs well for gatherings, and balances sweet, salty, and citrusy flavors beautifully. The chewy rigatoni, juicy cranberries, and punchy herbs make every bite satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz rigatoni pasta
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup thinly sliced red onion
1/2 cup chopped cucumber
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

Lemon Vinaigrette:
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste

directions

First, I cook the rigatoni according to the package instructions until al dente. Then I drain it and rinse under cold water to cool it down quickly.

While the pasta cools, I whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.

In a large bowl, I combine the cooled rigatoni, crumbled feta, dried cranberries, red onion, cucumber, parsley, and basil.

I pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.

Then I taste and adjust seasoning, adding a bit more lemon juice or salt if needed. I chill the salad for at least 30 minutes before serving.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and 10 minutes to cook, with an additional 30 minutes of chilling time. Each serving contains approximately 350 kcal.

Variations

Sometimes I add grilled chicken or chickpeas for extra protein. Chopped spinach or arugula also makes a great addition. I’ve even tried it with goat cheese or blue cheese for a stronger flavor.

storage/reheating

I store this salad in an airtight container in the refrigerator for up to 3 days. It tastes best cold or at room temperature. I always give it a good stir before serving again.

FAQs

Can I use a different pasta shape?

Yes, I sometimes use penne, fusilli, or farfalle if I’m out of rigatoni.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and the flavors get better over time.

What’s a good substitute for feta?

Goat cheese, blue cheese, or a plant-based alternative all work well.

Can I make this salad vegan?

Yes, I substitute the feta with a vegan cheese and use maple syrup instead of honey in the vinaigrette.

Can I use lemon juice from a bottle?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Conclusion

Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is one of my favorite warm-weather dishes. It’s colorful, tasty, and incredibly simple to make. Whether it’s for a potluck or an easy lunch, it always delivers fresh, bold flavor.