Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette Dressing is a delightful dish that dances with vibrant colors and bold flavors. Imagine the creamy feta mingling with tart cranberries, all enveloped in a zesty lemon vinaigrette that wakes up your taste buds like a refreshing morning breeze on a warm summer day. Mediterranean hummus toast pairing.
This salad isn’t just a meal; it’s an experience! Whether you’re serving it at a picnic, a family gathering, or simply indulging on a quiet evening at home, this recipe brings joy and warmth to any occasion. Greek-inspired vegetarian nachos The perfect balance of creamy and tangy flavors makes every bite a little celebration.
Why You'll Love This Recipe
- This creamy feta and cranberry rigatoni salad is quick and easy to prepare, making it perfect for busy weeknights
- The flavor profile balances rich creaminess with tartness, creating a culinary masterpiece
- Its vibrant colors make it visually stunning, adding flair to any table setting
- Versatile enough to be served as a side dish or main course, it’s sure to impress anyone who tries it
I remember the first time I made this salad for my friends at a potluck dinner. The way they devoured it was both humbling and hilarious; I think I saw one of them try to eat it straight from the bowl!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Rigatoni Pasta: Use about 1 pound; opt for whole grain for added nutrition and texture.
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Creamy Feta Cheese: Crumbled feta adds richness; choose good quality for the best flavor. For more inspiration, check out this watermelon feta salad recipe.
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Dried Cranberries: Sweet-tart cranberries provide bursts of flavor; ensure they are fresh for optimal taste.
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Fresh Spinach Leaves: Use about 2 cups; spinach adds color and nutrients while complementing other ingredients.
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Cherry Tomatoes: Halve around 1 cup; they add juiciness and sweetness to the salad.
For the Dressing:
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Extra Virgin Olive Oil: Use about 1/4 cup; helps emulsify the dressing while providing great flavor.
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Fresh Lemon Juice: About 2 tablespoons; freshly squeezed lemon juice brings brightness to the dish.
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Dijon Mustard: Just 1 teaspoon; it adds depth and helps bind the vinaigrette together.
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Honey: A teaspoon balances out the acidity of the lemon beautifully.
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Salt and Pepper: To taste; essential for enhancing all those wonderful flavors in your salad.
The full ingredients list, including measurements, is provided in the recipe card directly below. crispy spanakopita bites.
Let’s Make It Together
Cook the Pasta: Start by bringing a large pot of salted water to boil over medium-high heat. Add 1 pound of rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
Prepare the Dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth. zucchini ricotta melts Season with salt and pepper to taste.
Toss Ingredients Together: Drain the pasta once done cooking and rinse under cold water until cool. In a large mixing bowl, combine the cooled pasta with crumbled creamy feta cheese, dried cranberries, halved cherry tomatoes, and fresh spinach leaves.
Add Dressing & Mix Well: Pour your zesty lemon vinaigrette dressing over the pasta mixture. Gently toss everything together until each ingredient is well-coated with that delightful dressing.
Chill Before Serving: Cover your mixing bowl with plastic wrap or a lid. Let your creamy feta and cranberry rigatoni salad chill in the refrigerator for at least 30 minutes before serving to let those flavors meld together beautifully.
Enjoying this Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette Dressing is not just eating but experiencing an explosion of flavors that invite you back for seconds—and maybe even thirds! You’ll find yourself dreaming of future gatherings where this vibrant dish takes center stage every time! For more inspiration, check out this lemon cheesecake squares recipe.
You Must Know
- This creamy feta and cranberry rigatoni salad packs a punch of flavor and color
- The combination of textures—from creamy to crunchy—elevates any gathering
- Plus, it’s perfect for meal prep, making leftovers a delicious treat later on
Perfecting the Cooking Process
Start by cooking the rigatoni until it’s al dente. While that simmers, whisk together your zesty lemon vinaigrette. Toss the salad ingredients together just before serving to keep everything fresh and vibrant.
Add Your Touch
Feel free to swap cranberries for pomegranate seeds or add nuts for extra crunch. You can also experiment with fresh herbs like basil or mint for a unique twist on flavors.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. For best taste, enjoy cold; however, if you prefer warm, gently heat it on low in a pan.
Chef's Helpful Tips
- For the creamiest salad, let the feta sit at room temperature before tossing
- Always taste your vinaigrette before adding extra salt; sometimes cheese provides sufficient seasoning
- Remember to reserve some pasta water to adjust texture if needed
The first time I made this creamy feta and cranberry rigatoni salad, my friends gobbled it up within minutes! Their compliments made me feel like a culinary superstar.
FAQ
Can I use gluten-free pasta for this recipe?
Yes, gluten-free rigatoni works perfectly without compromising flavor or texture.
How can I make this salad vegan?
Replace feta with a plant-based cheese alternative and omit any animal products in the dressing.
What other dressings work well with this salad?
Balsamic vinaigrette or a yogurt-based dressing can add delightful variations to this dish.
Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette Dressing
- Total Time: 27 minutes
- Yield: Serves 6
Description
Creamy Feta and Cranberry Rigatoni Salad with Zesty Lemon Vinaigrette is a vibrant dish that combines rich flavors and fresh ingredients. This delightful salad features al dente rigatoni tossed with creamy feta, sweet-tart cranberries, and colorful vegetables, all drizzled with a zesty lemon vinaigrette. Perfect for picnics, family gatherings, or weeknight dinners, this dish is both easy to prepare and visually stunning, making it a must-try for any occasion.
Ingredients
- 1 lb rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes (halved)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente (10-12 minutes). Drain and cool under cold water.
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
- In a large bowl, combine cooled pasta, feta cheese, cranberries, spinach, and cherry tomatoes.
- Pour the dressing over the salad mixture and gently toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
