Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful, colorful dish that shines at any gathering. The creamy feta cheese, sweet dried cranberries, and crunchy toasted walnuts pair perfectly with a tangy lemon vinaigrette. This salad is not only quick to prepare but also versatile enough to serve as a main course or a side dish. Its fresh flavors and satisfying textures make it an instant favorite for picnics, potlucks, or weeknight dinners.
Why You’ll Love This Recipe
- Quick Preparation: This salad comes together in just 20 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Flavorful Ingredients: The combination of feta, cranberries, and walnuts creates a harmonious blend of flavors that will impress your guests.
- Nutritious Choice: Packed with spinach and healthy fats from walnuts, this dish offers a nutritious option without sacrificing taste.
- Versatile Serving Options: Enjoy it warm or chilled; this salad is delicious in any form. It pairs well with grilled meats or can stand alone as a vegetarian meal.
- Easy to Customize: Feel free to add other ingredients like grilled chicken or roasted vegetables to suit your taste!
Tools and Preparation
To make the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, you’ll need some essential tools. Having the right equipment ensures smooth preparation and cooking.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowls
- Whisk
- Salad serving bowl
Importance of Each Tool
- Large pot: Necessary for boiling the rigatoni pasta evenly.
- Colander: Helps drain the pasta easily after cooking.
- Mixing bowls: Ideal for combining ingredients without mess.
- Whisk: Ensures a smooth lemon vinaigrette by thoroughly mixing the dressing ingredients.
Ingredients
For the Pasta Salad
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Boil rigatoni according to package instructions until al dente. Drain the pasta using a colander and rinse it under cold water to stop the cooking process.
Step 2: Prepare the Lemon Vinaigrette
In a small bowl, whisk together:
1. Olive oil
2. Fresh lemon juice
3. Honey
4. Dijon mustard
5. Salt and black pepper
Mix until well combined.
Step 3: Combine Ingredients
In a large mixing bowl, combine:
– Cooked rigatoni
– Crumbled feta
– Dried cranberries
– Chopped toasted walnuts
– Baby spinach
– Sliced red onion
Step 4: Dress the Salad
Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently to ensure all ingredients are evenly coated.
Step 5: Serve
Serve immediately for fresh flavors or chill in the refrigerator for about 15 minutes to enhance taste before serving. Enjoy your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Serving this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette can elevate any meal. Here are some creative ways to enjoy this delightful dish.
As a Light Lunch
- Pair it with a slice of crusty bread for a satisfying mid-day meal.
- Enjoy it on its own for a refreshing and nutritious option.
At a Summer Picnic
- Pack it in a portable container and serve it chilled for an easy picnic treat.
- Complement with fresh fruits like strawberries or watermelon for a sweet contrast.
As a Side Dish
- Serve alongside grilled chicken or fish to enhance the flavors of your main course.
- It also pairs well with barbecued meats for summer gatherings.
For Meal Prep
- Prepare it in advance and portion it out for quick lunches throughout the week.
- Add extra toppings like avocado or chickpeas for variety.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To make your Feta & Cranberry Rigatoni Salad even better, consider these tips.
- Use fresh ingredients: Fresh baby spinach and high-quality feta will enhance flavor and texture.
- Toast the walnuts: Lightly toasting walnuts brings out their natural oils and adds extra crunch.
- Adjust dressing: Feel free to tweak the lemon vinaigrette by adding herbs like basil or parsley for added complexity.
- Chill before serving: Allowing the salad to chill enhances the flavors, making it more refreshing.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This pasta salad shines as part of a larger meal. Here are some delicious side dishes that pair perfectly.
- Grilled Chicken Skewers: Marinated chicken skewers add protein and complement the salad’s flavors.
- Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized offers a hearty side.
- Quinoa Salad: A light quinoa salad with cucumbers and tomatoes provides additional texture and nutrition.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil create a classic Italian starter that balances beautifully.
- Garlic Bread: Crunchy garlic bread is perfect for soaking up any leftover vinaigrette from the pasta salad.
- Fruit Salad: A refreshing fruit salad adds sweetness and is great for balancing savory dishes.
- Hummus and Veggies: Serve hummus with crunchy veggies for a healthy snack that complements the richness of feta.
Common Mistakes to Avoid
Many cooks make simple mistakes when preparing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Here are some common pitfalls to look out for.
- Skipping the Rinsing Step: Not rinsing the rigatoni after cooking can lead to a sticky texture. Always rinse under cold water to stop the cooking process and keep the pasta from clumping.
- Over-Seasoning the Vinaigrette: Adding too much salt or pepper can overpower the salad’s flavors. Taste as you go and adjust the seasoning gradually for a balanced dressing.
- Using Dried Cranberries Directly from the Package: Dried cranberries vary in sweetness. Consider soaking them in warm water for a few minutes to enhance their flavor before adding them to your salad.
- Neglecting Fresh Ingredients: Using wilted spinach or old feta will negatively impact your dish. Always check for freshness and use high-quality ingredients for the best results.
- Not Tossing Gently: Tossing too vigorously can break apart the feta cheese and ruin the salad’s texture. Use gentle motions to combine all ingredients evenly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- It is not recommended to freeze this salad, as fresh ingredients lose quality when thawed.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven: Preheat oven to 350°F (175°C). Place salad in an oven-safe dish, cover, and heat for about 15 minutes.
- Microwave: Transfer portion to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through.
- Stovetop: Heat in a skillet over low heat, stirring gently until warmed through.
Frequently Asked Questions
Here are some commonly asked questions about Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Can I customize Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
Yes! You can add other ingredients like grilled chicken, cherry tomatoes, or cucumbers to enhance flavor and nutrition.
How long does Feta & Cranberry Rigatoni Salad last in the fridge?
The salad lasts up to 3 days when stored properly in an airtight container.
Is Feta & Cranberry Rigatoni Salad suitable for meal prep?
Absolutely! It’s quick and easy to make ahead of time, making it perfect for lunch or dinner throughout the week.
Can I use another type of pasta?
Definitely! Feel free to substitute rigatoni with penne or fusilli based on your preference.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile. Perfect as a main course or side dish, it’s easy to adapt based on what you have on hand. Don’t hesitate to try this recipe and explore different ingredient combinations!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves 4
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that brings together the creamy goodness of feta cheese, the sweetness of dried cranberries, and the crunch of toasted walnuts. Tossed in a zesty lemon vinaigrette, this salad is perfect for any gathering—whether it’s a picnic, potluck, or a weeknight dinner.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until combined.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients.
- Serve immediately or chill for about 15 minutes for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
