Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette

If you’ve been craving something fresh, comforting, and just a little fancy—but without the stress—this Feta and Cranberry Rigatoni Salad is about to become your new go-to. It’s one of those recipes that feels special enough for guests yet easy enough for a Tuesday night when your to-do list is already judging you.

This salad is bright, tangy, and full of texture, thanks to a zippy lemon vinaigrette, creamy feta, and those sweet little pops of dried cranberries. Best of all? It comes together quickly and doesn’t require turning your kitchen upside down. That’s a win in my book—and probably yours too.

Whether you’re meal-prepping for the week, bringing a dish to a potluck, or just trying to make lunch feel less boring, this Feta and Cranberry Rigatoni Salad has your back.

Why You’ll Love This Feta and Cranberry Rigatoni Salad

Let’s be honest—some salads feel more like chores than comfort. This one? Total opposite.

• It’s easy but impressive. The kind of dish people ask for the recipe, even though it took you less than 30 minutes.
• Perfect balance of flavors. Salty feta, sweet cranberries, and a bright lemon vinaigrette all play very nicely together.
• Great for busy schedules. Make it ahead, toss it in the fridge, and lunch is handled.
• Versatile. Serve it as a main, a side, or a potluck star that won’t come home with leftovers.

This is the kind of pasta salad that feels light yet satisfying—like a deep breath in food form.

Ingredients You’ll Need (and Why They Matter)

This salad keeps things simple, but every ingredient earns its place.

• Rigatoni pasta
  Those ridges are not just for looks—they trap the lemon vinaigrette and bits of feta, making every bite flavorful and hearty.
• Feta cheese, crumbled
  Creamy, tangy, and salty in the best way. Feta balances the sweetness of the cranberries beautifully.
• Dried cranberries
  Sweet, chewy, and colorful. They add contrast and keep the salad from feeling one-note.
• Red onion, finely chopped
  A little sharpness and crunch goes a long way here. It wakes up the whole dish.
• Fresh parsley, chopped
  Fresh, herby, and bright. Parsley adds a clean finish that keeps the salad from feeling heavy.

For the Lemon Vinaigrette

• Olive oil – Smooth and rich, it ties everything together.
• Fresh lemon juice – Bright, zesty, and refreshing.
• Honey – Just enough sweetness to balance the tartness.
• Dijon mustard – Adds depth and helps emulsify the dressing.
• Salt & black pepper – Simple seasonings that make all the flavors pop.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This recipe is straightforward and forgiving—perfect for those days when your brain is already tired.

1. Bring a large pot of salted water to a boil. Don’t skip the salt—it’s your first layer of flavor.
2. Cook the rigatoni according to package instructions until al dente, about 10–12 minutes. Stir occasionally.
3. Drain the pasta and rinse under cold water to stop the cooking. This keeps the texture just right.
4. Let the pasta drain completely, then transfer it to a large mixing bowl. Give it a few minutes to cool—warm pasta can melt the feta too quickly.
5. Crumble the feta into small pieces and set aside.
6. Add the dried cranberries to the cooled pasta. Already, it starts looking cheerful.
7. Finely chop the red onion and add it to the bowl.
8. Sprinkle in the fresh parsley for that pop of green and freshness.
9. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
10. Pour the lemon vinaigrette over the pasta mixture and gently toss until everything is evenly coated.
11. Taste and adjust seasoning. A little extra lemon or a pinch of salt can make all the difference.
12. Serve right away or refrigerate for about 30 minutes to let the flavors mingle and settle in.

Simple Tips for the Best Results

• Cool the pasta fully. Warm pasta drinks up dressing unevenly and can turn feta mushy.
• Chop the onion finely. Big chunks can overpower the salad.
• If the salad feels dry later, drizzle in a bit more olive oil or lemon juice. Pasta likes to soak things up.
• Too tangy? Add a tiny drizzle of honey. Too sweet? A squeeze of lemon balances it out.

And remember—if your dressing looks thick, that’s not a problem. That’s flavor waiting to happen.

A Little Personal Note from My Kitchen

This Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette saved me during one of those weeks where everything felt rushed and meals were an afterthought. I made it once, and suddenly lunch felt exciting again. It’s been my quiet hero ever since—especially when I need something reliable, comforting, and just a little bit joyful.

Sometimes, it’s not about cooking something complicated. It’s about making food that feels good to eat and easy to love.

FAQs About Feta and Cranberry Rigatoni Salad

A Bright Bite Worth Repeating

This Feta and Cranberry Rigatoni Salad is proof that simple ingredients can still feel exciting. It’s fresh, comforting, and endlessly dependable—exactly the kind of recipe that fits real life. Whether you’re feeding a family, prepping lunches, or bringing a dish to share, this salad shows up every time.

If you’re looking for a meal that feels like a little pause in a busy day, this one’s waiting for you—fork ready.

Keep the Good Food Vibes Going

If this Feta and Cranberry Rigatoni Salad hit the spot, you’re going to love where to go next. Think of these as cozy, flavorful stops that pair perfectly with the fresh, sweet-and-savory vibes you’re already enjoying:

• Craving another pasta salad moment? This Fall Harvest Pasta Salad is loaded with seasonal flavors and hearty ingredients that make it perfect for meal prep, potlucks, or easy lunches that don’t feel boring.
• Love cranberries in all their glory? Don’t miss the classic comfort of Cranberry Pretzel Salad—sweet, creamy, crunchy, and always a hit at gatherings or holiday tables.
• Can’t get enough of that feta magic? The Autumn Harvest Honeycrisp Apple and Feta Salad brings the same sweet-salty balance with crisp apples and cozy fall flavors.
• Want a salad that feels like a full meal? This Winter Salad Recipe is hearty, comforting, and perfect when you want something fresh but still satisfying.

Each of these recipes fits right into real life—easy, comforting, and full of flavor—so you can keep enjoying meals that feel good without adding stress to your day.

Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Mounia
• Total Time: 27 minutes
• Yield: 6 servings 1x

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Description

This Feta and Cranberry Rigatoni Salad is a fresh, flavorful pasta salad made with tender rigatoni, creamy feta, sweet dried cranberries, and a bright lemon vinaigrette. It’s easy to make, perfect for meal prep, potlucks, or light lunches, and delivers a delicious balance of sweet, salty, and tangy in every bite.

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta

• 1 cup feta cheese, crumbled

• ¾ cup dried cranberries

• ¼ cup red onion, finely chopped

• 2 cups fresh spinach or parsley, chopped

• ⅓ cup olive oil

• ¼ cup fresh lemon juice

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

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Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.

2. Drain the pasta and rinse under cold water to stop the cooking process. Let drain completely.

3. Transfer the cooled pasta to a large mixing bowl.

4. Add the crumbled feta, dried cranberries, chopped red onion, and fresh spinach or parsley.

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

6. Pour the lemon vinaigrette over the pasta mixture.

7. Gently toss until everything is evenly coated.

8. Taste and adjust seasoning as needed.

9. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

This salad tastes even better after chilling for a short time.

If it seems dry after refrigeration, add a splash of olive oil or lemon juice before serving.

For extra crunch, toasted walnuts or pine nuts are a great addition.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: salad
• Method: boiled , tossed
• Cuisine: American

Nutrition

• Serving Size: 1 Serving
• Calories: 420 kcal
• Sugar: 14 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 25 mg