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bowl of Feta and Cranberry Rigatoni Salad with fresh spinach and lemon vinaigrette on a bright kitchen table

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Mealoras
Arefreshing and hearty pasta salad featuring zesty lemon, salty feta, and sweetcran berries
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Salad
Servings 4 Servings

Ingredients
  

For the Salad:

  • 12 oz Rigatoni Pasta
  • 1/2 cup Feta Cheese crumbled
  • 1/2 cup Dried Cranberries
  • 1/4 cup Walnuts chopped
  • 1/4 cup Red Onion thinly sliced
  • 2 cups Fresh Spinach Leaves

For the Lemon Vinaigrette:

  • 2 tablespoons Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Honey or Maple Syrup
  • 1/2 tablespoon Dijon Mustard
  • Salt and Pepper to taste

Instructions
 

  • Boil the Pasta Bring a large pot of salted water to a rolling boil and cook the rigatoni until it reaches an al dente texture. Drain the pasta in a colander and rinse it briefly under cold running water to stop the cooking process and cool it down completely.
  • Prepare the Onion and Dressing Slice the red onion into very thin strips, optionally soaking them in cold water for a few minutes to mellow the sharp flavor. In a small jar or bowl, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard with a pinch of salt and pepper until the mixture is well combined and slightly thickened.
  • Combine the Salad Ingredients Place the cooled rigatoni into a large mixing bowl. Add the crumbled feta cheese, dried cranberries, chopped walnuts, sliced red onion, and fresh spinach leaves to the bowl with the pasta.
  • Toss and Serve Drizzle the prepared lemon vinaigrette over the ingredients and use large spoons or tongs to gently toss everything together. Ensure the dressing evenly coats the pasta and that the toppings are well distributed before serving.

Notes

Chef’s Notes

  • Pasta Texture: Cook the rigatoni until "al dente" (10–12 minutes) so it stays firm.
  • The Cold Rinse: Rinse cooked pasta under cold water to stop the cooking and prevent sticking.
  • Cool Before Mixing: Ensure pasta is fully cooled so it doesn’t wilt the spinach or melt the feta.
  • Onion Hack: Soak onion slices in cold water for 5 minutes to remove the sharp bite.
  • Fresh Citrus: Always use fresh lemon juice for a brighter, better-tasting vinaigrette.
  • Extra Crunch: Lightly toast walnuts in a dry pan for 2–3 minutes to deepen their flavor.

Quick Swaps

  • Greens: Use arugula or baby kale if you don't have spinach.
  • Cheese: Swap feta for goat cheese if you prefer a milder, creamier taste.
  • Nuts: Pecans, almonds, or pine nuts are great alternatives to walnuts.

Storage

  • Leftovers: Store in an airtight container in the fridge for up to 3 days.
  • Refresh: If the salad dries out, add a small splash of olive oil or lemon juice before serving.