why make this recipe
Feta Cranberry Rigatoni Salad with Bright Lemon Vinaigrette is a delightful dish that brings together a mix of flavors and colors. It’s perfect for a quick lunch, a picnic, or as a side at dinner. The combination of creamy feta, sweet cranberries, and fresh vegetables makes it tasty and healthy. Plus, the bright lemon vinaigrette adds a refreshing touch that brings everything together. This salad is not only easy to make, but it is also a great way to enjoy your favorite pasta in a new way.
how to make Feta Cranberry Rigatoni Salad with Bright Lemon Vinaigrette
Ingredients:
- 8 ounces rigatoni pasta (Feel free to swap with gluten-free pasta if needed.)
- 1 cup fresh spinach, chopped (Kale works too if desired.)
- 1 cup cherry tomatoes, halved (Diced bell peppers can give a different kick.)
- 1/2 cup crumbled feta cheese (Goat cheese or mozzarella can be alternatives.)
- 1/2 cup dried cranberries (Raisins or chopped dates can be used as substitutes.)
- 1/4 cup red onion, finely chopped (Green onions can be a milder choice.)
- 1/4 cup olive oil (Any neutral vegetable oil can substitute.)
- 2 tablespoons lemon juice (Lime juice is a delightful alternative.)
- 1 teaspoon Dijon mustard (Mustard powder can work as a substitute.)
- 1/2 teaspoon garlic powder (Fresh minced garlic adds a stronger flavor.)
- Salt and pepper (To taste for seasoning.)
Directions:
- Start by cooking the rigatoni pasta according to the package instructions. Drain it once it’s cooked and set it aside to cool.
- In a large bowl, combine the cooked and cooled pasta, chopped spinach, halved cherry tomatoes, crumbled feta cheese, dried cranberries, and finely chopped red onion.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta salad and stir gently to combine all the ingredients.
- Taste and adjust the seasoning if necessary.
how to serve Feta Cranberry Rigatoni Salad with Bright Lemon Vinaigrette
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish if you want to add some protein. You can also garnish it with extra feta or fresh herbs like parsley or basil for a nice touch.
how to store Feta Cranberry Rigatoni Salad with Bright Lemon Vinaigrette
Store leftovers in an airtight container in the refrigerator. It is best enjoyed within 2-3 days. The flavors will marry nicely in the fridge, but the pasta may absorb some dressing, so feel free to add a little more vinaigrette when serving leftovers.
tips to make Feta Cranberry Rigatoni Salad with Bright Lemon Vinaigrette
- Make sure to let the pasta cool before mixing it with the other ingredients.
- You can prep the vegetables ahead of time to make assembly quicker.
- For extra crunch, consider adding nuts like walnuts or almonds.
- Customize the salad with seasonal veggies to keep it fresh and exciting.
variation (if any)
You can easily change up this salad by adding other ingredients. Consider using different types of cheese, like blue cheese or sharp cheddar. You can also add avocado or roasted vegetables for more flavor and texture.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it stored in the refrigerator until you’re ready to serve.
2. Is this salad gluten-free?
You can make it gluten-free by using gluten-free rigatoni. The rest of the ingredients are naturally gluten-free.
3. Can I use other fruits instead of cranberries?
Absolutely! You can swap cranberries for raisins, chopped dates, or even diced apples for a different sweetness.
Feta Cranberry Rigatoni Salad
Ingredients
Main Ingredients
- 8 ounces rigatoni pasta Feel free to swap with gluten-free pasta if needed.
- 1 cup fresh spinach, chopped Kale works too if desired.
- 1 cup cherry tomatoes, halved Diced bell peppers can give a different kick.
- 1/2 cup crumbled feta cheese Goat cheese or mozzarella can be alternatives.
- 1/2 cup dried cranberries Raisins or chopped dates can be used as substitutes.
- 1/4 cup red onion, finely chopped Green onions can be a milder choice.
Vinaigrette Ingredients
- 1/4 cup olive oil Any neutral vegetable oil can substitute.
- 2 tablespoons lemon juice Lime juice is a delightful alternative.
- 1 teaspoon Dijon mustard Mustard powder can work as a substitute.
- 1/2 teaspoon garlic powder Fresh minced garlic adds a stronger flavor.
- Salt and pepper To taste for seasoning.
Instructions
Preparation
- Start by cooking the rigatoni pasta according to the package instructions. Drain it once it's cooked and set it aside to cool.
- In a large bowl, combine the cooked and cooled pasta, chopped spinach, halved cherry tomatoes, crumbled feta cheese, dried cranberries, and finely chopped red onion.
Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta salad and stir gently to combine all the ingredients.
- Taste and adjust the seasoning if necessary.