Description

This Feta & Cranberry Rigatoni Salad is a dreamy, fresh, and vibrant dish perfect for a light lunch or a flavorful side. Featuring al dente rigatoni pasta tossed with creamy feta cheese, sweet dried cranberries, crunchy toasted walnuts, fresh baby spinach, and a zesty lemon vinaigrette, this salad offers a delightful balance of textures and flavors. It’s quick to prepare, refreshing, and versatile with easy substitutions for a vegan or different nut preferences.

Ingredients

Scale

Pasta

8 ounces Rigatoni Pasta (Substitutes: penne, rotini, or farfalle)

Cheese

4 ounces Feta Cheese (Use dairy-free feta for vegan option)

Fruit & Nuts

1 cup Dried Cranberries (Substitutes: raisins or chopped dates)
1/2 cup Toasted Walnuts (Alternatives: pecans, almonds, or sunflower seeds)

Vegetables

2 cups Baby Spinach (Alternative: arugula)
1/2 medium Red Onion (Alternatives: green onions or shallots)

Dressing

1/4 cup Lemon Vinaigrette (Fresh lemon juice, olive oil, salt, and pepper)

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Instructions

Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook until al dente, about 10 to 12 minutes. Drain the pasta and rinse under cold water to cool down and halt the cooking process.
Prepare the Lemon Vinaigrette: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper until the dressing is well combined and emulsified. Set aside.
Toss the Salad Ingredients: In a large mixing bowl, gently combine the cooled rigatoni, creamy feta cheese, sweet dried cranberries, crunchy toasted walnuts, fresh baby spinach, and diced red onion. Mix carefully to blend all flavors.
Add the Dressing: Drizzle the prepared lemon vinaigrette over the salad mixture. Toss everything gently to ensure even coating, being careful not to break the feta too much.
Chill and Serve: Enjoy the salad immediately for the freshest taste or let it chill in the refrigerator for about 15 minutes to let the flavors meld beautifully before serving.

Notes

To make this salad vegan, substitute feta cheese with a dairy-free alternative.
You can swap rigatoni with other pasta shapes like penne, rotini, or farfalle based on preference.
Try different nuts like pecans, almonds, or sunflower seeds instead of walnuts for varied texture and flavor.
Using arugula instead of spinach will add a peppery twist to the salad.
The salad can be prepared ahead, but adding the vinaigrette just before serving will keep the pasta from becoming soggy.