You can whip this up in 20 minutes or less! I was totally inspired by a need for a quick lunch that didn’t feel sad or boring when I came up with this Feta and Cranberry Rigatoni Salad. Although store-bought pasta salads are available, I really wanted something that felt fresh, zippy, and vibrant without being overly heavy on mayonnaise. The secret here is to dress the pasta while it’s still warm, allowing it to absorb all that bold flavor.
This dish packs a punch of flavor and delivers on texture in every single bite. It’s one of those dinners (or lunches!) that feels fancy but is actually incredibly pragmatic for a busy weeknight. Whether you are looking for a holiday pasta salad side dish or just a refreshing meal prep option, this recipe is absolutely here for you.
Table of Contents
Feta and Cranberry Rigatoni Salad
Ingredients
For the Pasta Salad
- 12 oz rigatoni pasta
- 2 cups fresh spinach roughly chopped if large
- ½ cup dried cranberries
- ¼ cup chopped walnuts toasted if desired
- ½ cup crumbled feta cheese
- Salt for pasta water
For the Lemon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice from about ½ lemon
- 1 tablespoon honey or maple syrup
- ½ tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Rigatoni to Perfection Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (usually 10-11 minutes). Drain thoroughly, giving it a good shake to remove excess water, but do not rinse. You want the starch to stay on the pasta so it grabs the dressing!
- Make the Glossy Lemon Vinaigrette While the pasta cooks, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard in a small bowl or jar. Whisk until the mixture combines to make a glossy, decadent sauce. Season generously with salt and black pepper to taste. Opt for untreated lemons if you can and scrub them well.
- Dress the Warm Pasta Transfer the hot, drained pasta to a large mixing bowl. Immediately pour half of the vinaigrette over the warm rigatoni and toss well. The warmth helps the pasta absorb the flavors deeply. Let it sit for a minute.
- Add the Spinach Add the fresh spinach to the warm pasta and toss gently. The residual heat will wilt the spinach just enough to make it tender without turning it soggy.
- Fold in Sweet & Crunchy Elements Add the dried cranberries and chopped walnuts. Fold them in gently to distribute those bursts of sweetness and crunch.
- Add the Creamy Feta Crumble the feta cheese over the top and toss lightly. Try to keep some chunks intact for pockets of creamy flavor!
- Final Seasoning Drizzle the remaining vinaigrette over the salad and toss one last time. Taste and adjust salt, pepper, or lemon juice as needed. Serve warm or chill for later!
Notes
- Toasting Walnuts: My personal preference is to toast the walnuts in a dry pan for 2-3 minutes to bring out their nutty flavor, but you can also use them raw .
- Make-Ahead: This is a perfect make ahead rigatoni salad. If serving later, save a little dressing to freshen it up right before eating.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Substitutions: You can substitute walnuts with pecans or pumpkin seeds. Arugula is a great spicy alternative to spinach.
Nutrition
Ingredients
Here is everything you need to get started. I’ve kept this list simple because I know how real-world constraints, such as time and budget, affect our grocery trips.
- 12 oz rigatoni pasta (The ridges hold the dressing perfectly!)
- 2 cups fresh spinach, roughly chopped if the leaves are large
- ½ cup dried cranberries (For that essential sweet-tart contrast)
- ¼ cup chopped walnuts (I recommend toasting them, but raw works too!)
- ½ cup crumbled feta cheese
- Salt, for the pasta water (Don’t be shy with this!)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (from about ½ lemon)
- 1 tablespoon honey or maple syrup
- ½ tablespoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta and Cranberry Rigatoni Salad
Get ready, because this comes together fast! Here are the steps to making a salad that is perfectly refreshing and yet totally crave-worthy.
1. Cook the Rigatoni to Perfection Start by bringing a large pot of generously salted water to a rolling boil. I always say it should taste like the ocean! Drop in your rigatoni and cook it according to the package directions until it is al dente, which usually takes about 10-11 minutes. You want that slight bite because the pasta will soften slightly as it absorbs the dressing. Drain it thoroughly, but and this is key, don’t rinse it. You want the starch to help the dressing cling.
2. Make the Glossy Lemon Vinaigrette. While your pasta is cooking, you can prepare the dressing. In a small jar or bowl, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard. You’ll see the magic happen as the mustard helps emulsify the oil and lemon into a glossy, decadent sauce without the need for cream. Season this boldly with salt and black pepper. Opt for untreated lemons whenever possible and scrub them thoroughly before juicing to achieve the freshest flavor.
3. Dress the Warm Pasta. Here is the trick that changes everything: Transfer your hot, drained pasta immediately to a large bowl and pour about half of that zippy vinaigrette right over it. Toss it well. The warmth helps the pasta absorb the flavors deeply, ensuring it isn’t dry later. Let it sit for just a minute to drink up that goodness.
4. Add the Spinach Now, toss in your fresh spinach. The residual heat from the pasta will wilt the spinach just enough to make it silky and tender without turning it into mush. It brings a beautiful pop of color and nutrition to the bowl.
5. Fold in the Sweet & Crunchy Elements. This is the fun part! Add the dried cranberries and your chopped walnuts. Fold them in gently. The cranberries add a vibrant sweetness that cuts through the savory elements, while the walnuts deliver that necessary crunch.
6. Add the Creamy Feta. Finally, crumble the feta cheese over the top. Please give it a gentle toss. I like to leave some larger chunks because finding a nugget of creamy, salty feta is the best part! The feta really ties the whole cranberry feta pasta salad vibe together.
7. Final Seasoning & Serving Drizzle the remaining vinaigrette over the top and give it one last toss. Taste it! Does it need more pepper? A squeeze more lemon? Trust your palate here. You can serve this immediately while it’s warm and comforting, or let it chill for a cold pasta salad with cranberries experience.
Tips, Variations & Serving Suggestions
This recipe is flexible because we don’t always have the exact ingredients on hand. Here are a few ways you can make this easy feta cranberry pasta salad recipe your own:
- Toast Your Walnuts: If you have an extra 5 minutes, toast the walnuts in a dry pan before adding them. It brings out a nutty depth that pairs perfectly with the feta.
- Protein Boost: Want to make this a heartier meal? You can easily throw in some grilled chicken or chickpeas.
- Green Swaps: If you aren’t a fan of spinach, arugula makes a fantastic substitute. It adds a peppery bite that complements the lemon vinaigrette pasta salad profile nicely.
- Make-Ahead Magic: This is one of those dinners that actually gets better after sitting for a bit. It’s a perfect make-ahead rigatoni salad for work lunches. Just reserve a little extra dressing to refresh it before serving.
- Nut Alternatives: My personal preference is walnuts, but you can also opt for pecans or pumpkin seeds as a nut-free alternative.
Nutritional Note
Nutritional information is approximate and may vary based on ingredients used.
- Calories: ~350 per serving
- Protein: 10g
- Carbohydrates: 52g
- Fat: 14g
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It holds up beautifully as a cold pasta salad with feta and walnuts.
What to Serve With Feta and Cranberry Rigatoni Salad
This salad is a star on its own, but it also plays well with others! If you are serving this as a Thanksgiving pasta salad side dish, it pairs beautifully with roasted turkey.
For a weeknight dinner, I love serving this alongside:
- Grilled Lemon Herb Chicken: The citrus notes perfectly complement the vinaigrette.
- Garlic Butter Shrimp: A quick protein that adds a glossy, decadent feel to the meal.
- Crusty Sourdough Bread: Perfect for mopping up any extra dressing on the plate.
It’s versatile enough to serve as a main course Mediterranean pasta salad or a supportive side dish.
Frequently Asked Questions
Do you add feta cheese to salads?
Absolutely! Feta is ideal for pasta salads because it adds a bold, salty punch that cuts through the starch of the pasta. Unlike softer cheeses that might melt away completely, feta holds its shape while still providing a creamy texture.
What protein pairs well with macaroni salad?
While this is a rigatoni salad, the preparation rules are similar to those for macaroni salad. Grilled chicken, roasted shrimp, or even hard-boiled eggs pair wonderfully. For a vegetarian option, chickpeas or white cannellini beans are excellent additions that bulk up the meal without overpowering the flavors.
Can I make this a day ahead?
Yes, you can! This is a fantastic make-ahead rigatoni salad. In fact, the flavors often meld better after a few hours. If you prepare it a day ahead, keep a little extra lemon vinaigrette on hand to toss in just before serving, as the pasta will absorb the liquid overnight.
Let’s Eat!
This Feta and Cranberry Rigatoni Salad is perfectly refreshing and yet totally crave-worthy. It hits all the right notes: salty, sweet, crunchy, and soft, making it a dish I find myself returning to again and again. This recipe makes your weeknight cooking easier and a lot more delicious.
I’d love to hear how it turned out for you! Did you stick to the walnuts or try pecans? Let me know in the comments below!
