I just made my new Cranberry Feta Pasta Salad and I can’t stop thinking about how it turned a boring side into the one dish everyone asks for.

Jump to Recipe

I’m obsessed with this Feta & Cranberry Rigatoni Salad because every bite hits like a tiny party. I love the tang of crumbled feta cheese against sweet dried cranberries and the way the textures just click.

It’s bright, loud, and stupidly satisfying. And I keep dreaming about it when I’m deciding what to bring to picnics or weeknight dinners.

It’s not fussy, just bold flavors that actually pair: zesty lemon, salty cheese, chewy pasta. I call it my go-to Cranberry Feta Pasta Salad and Pasta Salad With Cranberries.

Eat fast. You won’t regret it.

Seriously, it disappears fast, always though.

Ingredients

Print Recipe (No Advertisments)

Rigatoni: hearty tubes that hold dressing, makes it feel like a real meal.
Pasta-water salt: seasons the pasta so it’s not bland, simple trick.
Feta: tangy, creamy bites that contrast sweet cranberries, kind of addictive.
Dried cranberries: chewy sweetness that cuts through cheese and fattiness.
Toasted walnuts: crunchy, toasty texture, gives some lovely nutty depth.
Red onion: sharp bite that wakes up the whole dish, use sparingly.
Parsley: fresh green lift, it’s light and bright if you add it.
Olive oil: silky base for the dressing, makes everything cling together.
Lemon juice: bright acidity that keeps the salad from feeling heavy.
Lemon zest: concentrated lemon punch, small but really noticeable.
Red wine vinegar: a little tang, balances the lemon and oil.
Dijon mustard: helps emulsify dressing and adds a gentle mustardy warmth.
Honey or maple: just enough sweetness to tame the lemon’s edge.
Garlic: minced for a savory kick, don’t overdo it unless you love garlic.
Dressing salt: seasons the vinaigrette so it actually tastes finished.
Black pepper: subtle heat and bite, freshly ground is best.
Baby spinach or arugula: optional greens for freshness and a vitamin boost.

Ingredient Quantities

12 ounces rigatoni pasta

1 teaspoon kosher salt for the pasta water

1 cup crumbled feta cheese

3/4 cup dried cranberries

3/4 cup toasted walnuts, roughly chopped (or pecans if you like)

1/4 cup thinly sliced red onion (about half a small onion)

2 tablespoons fresh parsley, chopped (optional but nice)

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

1 teaspoon lemon zest, finely grated

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove, minced

1/2 teaspoon kosher salt for the dressing, adjust to taste

1/4 teaspoon freshly ground black pepper

Optional: 2 cups baby spinach or arugula if you want greens

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of water to a boil, add 1 teaspoon kosher salt, then cook 12 ounces rigatoni until just al dente according to package directions. Drain, but reserve about 1/2 cup of the pasta cooking water and let the pasta cool slightly.

2. While the pasta cooks, toast 3/4 cup walnuts in a dry skillet over medium heat until they smell nutty and are lightly browned, about 4 to 6 minutes, stirring often so they dont burn. Roughly chop and set aside.

3. Make the lemon vinaigrette: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and tweak salt or honey if needed.

4. In a large mixing bowl combine the warm rigatoni, 1 cup crumbled feta, 3/4 cup dried cranberries, 1/4 cup thinly sliced red onion, the chopped toasted walnuts, and 2 tablespoons chopped fresh parsley if using.

5. Pour about two thirds of the vinaigrette over the pasta and toss gently to combine. If the salad seems dry or the vinaigrette clings, add a tablespoon or two of the reserved pasta water at a time until the dressing coats everything nicely.

6. If you want greens, fold in up to 2 cups baby spinach or arugula now so they wilt slightly from the warm pasta. Adjust amount to your taste.

7. Taste and adjust seasoning with more salt, pepper, lemon juice or honey as needed. Remember feta is salty so go easy on added salt.

8. Let the salad rest at room temperature for 10 to 20 minutes to let flavors meld, or chill for 30 minutes if you prefer it colder. Give it a final toss before serving.

9. Serve garnished with a few extra crumbles of feta, a sprinkle of chopped walnuts, and more lemon zest if you like. This keeps well in the fridge for 2 to 3 days but the nuts will soften over time.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining (and reserving pasta water)
3. Skillet (dry) for toasting walnuts
4. Cutting board
5. Chef’s knife
6. Large mixing bowl
7. Whisk (for the vinaigrette)
8. Measuring cups and spoons
9. Tongs or wooden spoon for tossing the pasta
10. Small bowl or jar with lid for mixing/storing dressing

FAQ

How long can I store this pasta salad in the fridge?

Keeps well in an airtight container for 3 to 4 days. The pasta soaks up dressing over time so it may get drier, just add a splash of olive oil or a little lemon juice before serving to freshen it up.

Can I make this ahead for a party?

Yes. Cook the pasta and cool it, then toss with cranberries, onions, walnuts and feta. Store the dressing separately and mix 30 minutes to an hour before serving so flavors marry but the salad doesnt get soggy.

Any good swaps if I dont have feta or walnuts?

Sub goat cheese or ricotta salata for feta. For nuts try pecans, almonds, or pepitas. If youre nut allergic skip nuts and add extra seeds or crunchy chickpeas for texture.

Should I rinse the pasta after cooking?

Rinsing is fine if you plan to serve cold or room temp. It stops cooking and cools the pasta quickly. If you rinse, toss the pasta with a little oil so it doesnt stick together.

Can I add greens like spinach or arugula?

Totally. Fold in 2 cups baby spinach or arugula right before serving so they stay bright and dont wilt. You can also mix in herbs like basil or mint for extra brightness.

How strong is the lemon flavor and can I make it milder?

The lemon is bright but not overpowering. To tone it down use 2 tablespoons lemon juice instead of 3, or add an extra tablespoon of olive oil or a touch more honey to balance the acidity.

Feta & Cranberry Rigatoni Salad With Lemon Vinaigrette Recipe Substitutions and Variations

Rigatoni: swap for penne, fusilli, or short shells — any sturdy short pasta that holds the dressing.
Feta cheese: use crumbled goat cheese, ricotta salata, or cotija for a similar salty tang.
Dried cranberries: try dried cherries, golden raisins, or chopped dried apricots for chewy sweetness.
Toasted walnuts: sub toasted almonds, pecans, or shelled pistachios for crunch and nuttiness.

Pro Tips

– Toast the nuts until they’re fragrant and slightly darker than you think is right; they keep toasting after you take them off the heat, so pull them a bit early. Let them cool completely before chopping so they dont go oily and make the salad greasy.

– Use the reserved pasta water sparingly to loosen the dressing. Add a tablespoon at a time — it helps the vinaigrette cling to the rigatoni and makes the salad silkier without watering it down.

– Don’t overdress while the pasta is piping hot. Wait a few minutes so it cools a touch first, otherwise the feta will melt and the texture changes. If you want the greens wilted, fold them in right after draining so they soften just right.

– Taste before adding extra salt — feta is already salty. If the salad needs brightness instead of salt, add a bit more lemon juice or vinegar, and a tiny pinch of sugar or honey if it tastes too sharp.

Feta & Cranberry Rigatoni Salad With Lemon Vinaigrette Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made my new Cranberry Feta Pasta Salad and I can’t stop thinking about how it turned a boring side into the one dish everyone asks for.

Servings

servings

Calories

742

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining (and reserving pasta water)
3. Skillet (dry) for toasting walnuts
4. Cutting board
5. Chef’s knife
6. Large mixing bowl
7. Whisk (for the vinaigrette)
8. Measuring cups and spoons
9. Tongs or wooden spoon for tossing the pasta
10. Small bowl or jar with lid for mixing/storing dressing

Ingredients

12 ounces rigatoni pasta
1 teaspoon kosher salt for the pasta water
1 cup crumbled feta cheese
3/4 cup dried cranberries
3/4 cup toasted walnuts, roughly chopped (or pecans if you like)
1/4 cup thinly sliced red onion (about half a small onion)
2 tablespoons fresh parsley, chopped (optional but nice)
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon lemon zest, finely grated
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, minced
1/2 teaspoon kosher salt for the dressing, adjust to taste
1/4 teaspoon freshly ground black pepper
Optional: 2 cups baby spinach or arugula if you want greens

Directions

Bring a large pot of water to a boil, add 1 teaspoon kosher salt, then cook 12 ounces rigatoni until just al dente according to package directions. Drain, but reserve about 1/2 cup of the pasta cooking water and let the pasta cool slightly.
While the pasta cooks, toast 3/4 cup walnuts in a dry skillet over medium heat until they smell nutty and are lightly browned, about 4 to 6 minutes, stirring often so they dont burn. Roughly chop and set aside.
Make the lemon vinaigrette: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and tweak salt or honey if needed.
In a large mixing bowl combine the warm rigatoni, 1 cup crumbled feta, 3/4 cup dried cranberries, 1/4 cup thinly sliced red onion, the chopped toasted walnuts, and 2 tablespoons chopped fresh parsley if using.
Pour about two thirds of the vinaigrette over the pasta and toss gently to combine. If the salad seems dry or the vinaigrette clings, add a tablespoon or two of the reserved pasta water at a time until the dressing coats everything nicely.
If you want greens, fold in up to 2 cups baby spinach or arugula now so they wilt slightly from the warm pasta. Adjust amount to your taste.
Taste and adjust seasoning with more salt, pepper, lemon juice or honey as needed. Remember feta is salty so go easy on added salt.
Let the salad rest at room temperature for 10 to 20 minutes to let flavors meld, or chill for 30 minutes if you prefer it colder. Give it a final toss before serving.
Serve garnished with a few extra crumbles of feta, a sprinkle of chopped walnuts, and more lemon zest if you like. This keeps well in the fridge for 2 to 3 days but the nuts will soften over time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.