Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Let’s talk about a salad that actually excites people. Not the “Oh, that’s nice” kind. I’m talking about the “Wait… who made this?!” kind.

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is that girl. She’s creamy, tangy, a little sweet, a little zesty—and she shows up beautifully at lunch, brunch, potlucks, and summer BBQs.

If you’re juggling work, kids, errands, and trying to get something fresh and satisfying on the table (without spending hours in the kitchen), this recipe is your new best friend. It’s bold yet balanced. Fancy yet totally doable. And yes—leftovers are even better the next day.

Grab your apron. Let’s make magic.

Why You’ll Love This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

There’s something special about the way flavors come together here.

• The salty, creamy feta melts into the warm pasta just enough to create little pockets of richness.
• The dried cranberries pop with sweet-tart goodness.
• The lemon vinaigrette adds brightness that lifts everything up.
• The red onion and parsley keep it fresh and lively.

It’s hearty enough to stand alone as a light lunch, but it also plays very nicely with grilled chicken, shrimp, or even a simple rotisserie chicken from the grocery store (because we love a smart shortcut).

And the best part? It looks like you tried really hard. But we know the truth.

Ingredients That Make It Shine

This isn’t a complicated ingredient list. Every item has a purpose.

For the Salad

• 1 cup rigatoni pasta
• 1 cup feta cheese, crumbled
• 1 cup dried cranberries
• 1 cup red onion, finely chopped
• 1 cup fresh parsley, chopped

For the Lemon Vinaigrette

• 1 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

Simple. Fresh. Powerful.

Chef Omar tip: Always taste your lemon before juicing. Some lemons are bold and bright, others are mellow. Adjust as you go—you’re the boss of your dressing.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Let’s break this down into easy, stress-free steps.

1. Cook the Pasta

Bring a large pot of salted water to a boil. Don’t skip the salt—it’s your first layer of flavor.

Add the rigatoni and cook until al dente, about 10–12 minutes. Stir occasionally so nothing sticks.

Drain and rinse under cold water. This stops the cooking and keeps your pasta firm and perfect for salad.

Let it drain completely. Wet pasta = watered-down dressing. And we don’t want that.

2. Build the Flavor Base

Place the cooled pasta into a large mixing bowl.

Add:

• Crumbled feta
• Dried cranberries
• Finely chopped red onion
• Fresh parsley

Already beautiful, right?

The colors alone make this creamy feta cranberry salad feel like something from a café patio on a sunny afternoon.

3. Whisk the Lemon Vinaigrette

In a small bowl, whisk together:

• Olive oil
• Lemon juice
• Honey
• Dijon mustard
• Salt
• Black pepper

Whisk until smooth and slightly thickened.

If your dressing looks a little rebellious at first—don’t worry. Keep whisking. It’ll come together.

Chef Omar’s kitchen hack: If you want extra smooth dressing, shake everything in a mason jar. It’s oddly satisfying.

4. Toss and Taste

Pour the lemon vinaigrette over the pasta mixture.

Gently toss until everything is evenly coated. Take your time. You want every piece of rigatoni to grab onto that dressing.

Taste it.

Does it need a touch more lemon? A drizzle of honey? A pinch of salt? Adjust confidently. Cooking is about balance.

5. Chill or Serve

You can serve this immediately. Or refrigerate it for 30 minutes to let the flavors mingle.

Personally? I love it slightly chilled. The tangy lemon vinaigrette rigatoni really shines once it’s had a moment to settle.

Make It Your Own (Because You’re Creative Like That)

This feta and cranberry pasta recipe is flexible. And I encourage you to play with it.

Here are a few easy upgrades:

• Add grilled chicken or shrimp for protein.
• Toss in toasted almonds or walnuts for crunch.
• Swap feta for goat cheese if you want it even creamier.
• Add a handful of baby spinach or arugula for extra greens.

Cooking should feel joyful, not rigid. Use what you have. Make it yours.

A Little Story from My Kitchen

I first made this rigatoni pasta with cranberries for friends who stopped by unexpectedly one summer afternoon. You know the kind—“We were just in the neighborhood!”

I needed something quick but impressive.

I threw this together using pantry staples and whatever fresh herbs I had. By the end of the meal, someone asked for the recipe. Then someone else asked to take leftovers home.

That’s when I knew this one was a keeper.

Now it’s my go-to for gatherings. It never disappoints.

Serving Ideas for Busy Weeknights or Gatherings

This salad fits beautifully into real life.

• Pair it with grilled chicken for an easy dinner.
• Serve it at a baby shower or book club.
• Bring it to a summer BBQ.
• Pack it for lunch—it holds up wonderfully.

And if you’re enjoying a quiet evening on the patio? A crisp white wine alongside this creamy feta cranberry salad feels like a mini vacation.

Storage Tips (Because Leftovers Matter)

Life is busy. Let’s make it easier.

• Store in an airtight container in the fridge for up to 3 days.
• Give it a quick toss before serving again.
• If making ahead, store the dressing separately to keep the pasta from soaking up too much.

Avoid freezing. The texture won’t be the same.

But honestly? It rarely lasts long enough to worry about that.

FAQs About Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Let’s Wrap This Up Deliciously

There’s something truly special about this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. It’s bold without being heavy. Fresh without being boring. Comforting without feeling indulgent.

It’s the kind of dish that makes you feel like you’ve got dinner figured out—even on your busiest day.

So the next time you need a reliable, flavor-packed, crowd-pleasing dish, come back to this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Your kitchen will smell bright and citrusy, your table will look beautiful, and your guests (or family!) will absolutely ask for seconds.

From my kitchen to yours—happy cooking.

More Fresh Recipes to Try Next

If this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette made your table a little brighter, you’re going to love these next picks. For another delicious spin on this sweet-and-tangy favorite, take a peek at Feta Cranberry Rigatoni Salad with Lemon Vinaigrette for extra inspiration.

Planning a full Mediterranean-style spread? Pair your pasta salad with the vibrant Mediterranean Bean Salad with Feta for even more creamy, herby goodness. Add a refreshing crunch with Mediterranean Coleslaw, or turn dinner into something extra satisfying with hearty Greek Chicken Gyro Bowls. And if you can’t get enough of that sweet-and-savory feta combination, the bold flavors in Zesty Bean Salad with Feta are absolutely worth a spot on your menu.

Mix, match, and make it your own—because great meals are even better when they’re shared.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Omar
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, sweet-and-savory pasta salad made with creamy feta, chewy dried cranberries, crisp red onion, and fresh parsley. Tossed in a bright lemon vinaigrette, it’s the perfect refreshing side dish for BBQs, potlucks, or light lunches.

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Ingredients

Scale 1x2x3x

For the Salad

• 12 oz rigatoni pasta

• 1 cup feta cheese, crumbled

• ¾ cup dried cranberries

• ½ cup red onion, finely chopped

• ½ cup fresh parsley, chopped

For the Lemon Vinaigrette

• ⅓ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1 teaspoon Dijon mustard

• ¾ teaspoon salt

• ½ teaspoon black pepper

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Instructions

1. Bring a large pot of salted water to a boil.

2. Add rigatoni and cook according to package directions until al dente.

3. Drain and rinse under cold water to stop cooking. Let drain completely.

4. Transfer cooled pasta to a large mixing bowl.

5. Add feta, dried cranberries, red onion, and chopped parsley.

6. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

7. Pour vinaigrette over the pasta mixture.

8. Toss gently until evenly coated.

9. Taste and adjust seasoning if needed.

10. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

For extra crunch, add toasted almonds or walnuts.

Goat cheese can replace feta for a creamier texture.

Store in an airtight container in the refrigerator for up to 3 days.

If making ahead, store dressing separately and toss before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiled
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 9 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 25 mg