Go Back
–+ servings
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Delightful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette features vibrant flavors, perfect for a quick and healthy lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rigatoni Pasta Substitute with gluten-free pasta if needed.
  • 4 oz Feta Cheese Substitute with goat cheese or omit for a dairy-free version.
  • 1 cup Dried Cranberries Can swap with raisins or chopped apples for variation.
  • 0.25 cup Toasted Pine Nuts Substitute with chopped walnuts or sunflower seeds if nuts are a concern.
  • 0.25 medium Red Onion Use green onions for a milder flavor.
  • 4 cups Baby Spinach Substitute with arugula or kale for different flavor profiles.
For the Lemon Vinaigrette
  • 1 tbsp Lemon Zest
  • 3 tbsp Fresh Lemon Juice
  • 0.25 cup Olive Oil Can substitute with avocado oil.
  • 1 tbsp Honey Maple syrup can be used for a vegan alternative.
  • to taste Salt Essential seasonings to enhance overall flavor.
  • to taste Pepper Essential seasonings to enhance overall flavor.

Equipment

  • Large pot
  • Colander
  • Small bowl
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Cook the Rigatoni: Bring a large pot of salted water to a rolling boil, add the rigatoni, and cook for about 12 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the Vinaigrette: In a small bowl, whisk fresh lemon juice, lemon zest, olive oil, and honey until well combined. Season with salt and pepper.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled rigatoni, crumbled feta, cranberries, pine nuts, and red onion. Toss gently.
  4. Add Fresh Greens: Carefully fold in the baby spinach.
  5. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine.
  6. Chill and Allow Flavors to Meld: Cover the salad and refrigerate for at least 30 minutes.
  7. Serve and Adjust Seasoning: Toss the salad before serving, adjusting seasoning with salt or lemon juice as desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

This salad can be enjoyed chilled or at room temperature and is versatile for adding different proteins or greens.

Tried this recipe?

Let us know how it was!