Feta and Cranberry Rigatoni Salad
This Feta and Cranberry Rigatoni Salad is a fresh and tasty mix that balances creamy, tangy feta with sweet, chewy cranberries. The rigatoni pasta holds all the flavors perfectly thanks…
By Megan
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Reading time: 6 min
This Feta and Cranberry Rigatoni Salad is a fresh and tasty mix that balances creamy, tangy feta with sweet, chewy cranberries. The rigatoni pasta holds all the flavors perfectly thanks to its ridged tubes, making each bite interesting and full of texture. It’s great when you want something light but still filling, especially on warmer days.
I love making this salad for picnics or potlucks because it feels special but isn’t too fussy to prepare. The cranberries add a fun pop of sweetness that keeps things from being too rich, while the feta brings a salty, creamy twist that I find really satisfying. I like to toss in some fresh herbs, like parsley or basil, for an extra fresh kick—it makes such a difference!
My favorite way to enjoy this salad is chilled, right out of the fridge. It’s perfect as a side dish with grilled chicken or even just a light lunch with some crusty bread. When I serve it, people always ask for the recipe, which is a nice little bonus for something so easy to put together.
Key Ingredients & Substitutions
Rigatoni: This pasta shape is great here because its ridges hold the dressing well. If you don’t have rigatoni, penne or ziti work similarly in texture and size.
Dried Cranberries: They add a nice sweet chew. If you prefer, swap them with dried cherries or golden raisins for a slightly different flavor.
Feta Cheese: Its salty and creamy bite balances the sweetness. If you want a milder taste, try goat cheese or ricotta salata.
Pine Nuts: Toasted pine nuts add a lovely crunch and nutty flavor. You can substitute toasted almonds or walnuts if pine nuts are hard to find or pricey.
Mixed Greens: Romaine, arugula, or spring mix all bring fresh, crisp texture. Use whatever salad greens you have on hand or even baby spinach.
How Can You Get the Perfect Dressing Emulsion for This Salad?
A smooth dressing that coats every bite makes all the difference. Here’s a simple way to get it just right:
- Combine olive oil, vinegar, honey, dried herbs, and Dijon mustard in a bowl or jar.
- Whisk or shake vigorously to blend into a creamy emulsion—Dijon helps keep oil and vinegar together.
- Taste and adjust seasoning with salt, pepper, or a little more honey for balance.
- Add dressing to the pasta salad just before serving and toss gently to coat evenly.
Chilling the salad after mixing lets flavors blend, making each forkful more flavorful. Taking these steps ensures a tasty, balanced salad every time!
Equipment You’ll Need
- Large pot – for boiling the rigatoni pasta perfectly.
- Colander – to drain and rinse the pasta quickly and easily.
- Dry skillet – great for toasting pine nuts to bring out their flavor.
- Mixing bowl – big enough to toss all the salad ingredients without spilling.
- Whisk or fork – to blend the dressing smoothly and evenly.
Flavor Variations & Add-Ins
- Add grilled chicken or turkey for extra protein that pairs well with the feta and cranberries.
- Swap pine nuts for toasted walnuts or pecans for a different crunch and richer taste.
- Stir in chopped cucumbers or bell peppers to add fresh, crisp veggies and color.
- Use goat cheese instead of feta for a creamier, milder cheese option.
Feta and Cranberry Rigatoni Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni pasta
- 1 cup dried cranberries
- 1 cup crumbled feta cheese
- 1/2 cup toasted pine nuts
- 4 cups mixed lettuce greens (romaine, arugula, or spring mix)
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried Italian seasoning or dried oregano
- 1 teaspoon Dijon mustard (optional, for dressing emulsification)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including boiling and cooling the pasta, toasting pine nuts, and mixing the salad. Plus, you’ll want to chill the salad in the fridge for at least 30 minutes before serving so the flavors can blend beautifully.
Step-by-Step Instructions:
1. Cook the Rigatoni:
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it down. Set aside.
2. Toast the Pine Nuts:
While the pasta cooks, heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, for about 3-5 minutes, until they turn golden and smell fragrant. Remove from heat and let cool.
3. Make the Dressing:
In a small bowl, whisk together olive oil, vinegar, honey, dried Italian seasoning, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning until it’s just right.
4. Combine Salad Ingredients:
In a large mixing bowl, add the cooled rigatoni, dried cranberries, crumbled feta, toasted pine nuts, and mixed greens. Pour the dressing over everything and toss gently until all the ingredients are well coated.
5. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes to let all the flavors come together. Serve cold or at room temperature, and feel free to sprinkle a little extra pine nuts or feta on top for a beautiful finish.
Can I Use Frozen Pasta for This Salad?
Yes, you can use frozen cooked pasta—just make sure to thaw it completely and drain any excess water before tossing it with the other ingredients to avoid a watery salad.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or up to a day in advance and keep it refrigerated. Add the mixed greens just before serving to keep them crisp.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and if needed, add a splash of olive oil or vinegar to freshen the flavors.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts, toasted walnuts, almonds, or pecans work great and add their own unique crunch and flavor to the salad.