Move over mayonnaise-heavy sides—this pasta salad is here to reinvent your lunch routine. Zingy with lemon, creamy with feta, and sweet with dried cranberries, this dish offers a vibrant medley of flavors that’s perfect for sunny-day dining.
Whether you’re packing it for work, preparing for a weekend picnic, or looking to elevate your next potluck contribution, this Feta & Cranberry Rigatoni Salad brings together texture, color, and crave-worthy taste in every forkful.
Drawing from your love for vibrant salads (like The Best Crunch Broccoli Salad, and Black Bean & Quinoa Bowl) and zesty lemon flavors (like the Refreshing Basil Lemon Drop Drink ), this pasta salad is a must-try. Let’s get tossing!
Table of Contents
Why You’ll Love This Pasta Salad
- Seasonally Fresh: A light lemon vinaigrette keeps it bright and summery.
- Texture Rich: Creamy feta, chewy cranberries, and crunchy walnuts.
- Perfect for Meal Prep: Holds up well in the fridge for days.
- Simple Yet Elegant: Impressive enough for guests, easy enough for weekdays.
- Customizable: Add protein or swap ingredients to make it your own.
Lemon-Kissed Feta & Cranberry Pasta Salad
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl (for salad)
- Small mixing bowl (for vinaigrette)
- Whisk or fork (for dressing)
- Microplane or zester (for lemon zest)
- Measuring cups and spoons
- Spatula or tongs (for tossing salad)
Ingredients
- 8 oz rigatoni pasta
- 1 cup baby spinach leaves
- 1 cup feta cheese cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the rigatoni pasta in salted boiling water according to package directions. Drain and let cool.
- In a small bowl, whisk together ⭐ olive oil, ⭐ lemon juice, ⭐ lemon zest, ⭐ salt, and ⭐ pepper.
- In a large salad bowl, combine the 🌿 spinach, 🌱 cooled rigatoni, 🧀 cubed feta, 🥜 dried cranberries, and 🥜 walnuts.
- Pour the lemon vinaigrette over the salad and toss gently to combine.
- Chill for 15 minutes before serving to let the flavors meld.
What you will need + Smart Swaps
- 8 oz rigatoni pasta
Substitute: Penne, rotini, or farfalle also work beautifully. - 1 cup baby spinach leaves
Alternative: Arugula, mixed greens or chopped kale for peppery bite. - 1 cup feta cheese, cubed
Tip: Use crumbled feta if that’s what you have on hand. Swap: Use goat cheese, queso fresco, or vegan feta. - ½ cup dried cranberries
Swap: Try dried cherries, chopped dried apricots or golden raisins for a different note. - ½ cup chopped walnuts
Allergy option: Use sunflower seeds or pumpkin seeds for nut-free crunch. - 2 tbsp olive oil Swap: Use avocado oil, grapeseed oil, or melted butter
- 1 tbsp lemon juice Swap: Use lime juice, white vinegar.
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper Swap: Use white pepper, red pepper flakes (spicier), or omit
Step-by-Step Instructions with Pro Tips
Step 1: Cook the Pasta
Bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and let cool.
Pro Tip: Rinse pasta briefly under cold water to stop cooking and cool quickly.
Step 2: Make the Lemon Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until emulsified.
Flavor Boost: Add a pinch of garlic powder or a dash of Dijon mustard.
Step 3: Assemble the Salad
In a large bowl, combine the spinach, cooled pasta, feta cubes, cranberries, and walnuts.
Presentation Tip: Reserve a few feta cubes and cranberries for topping before serving.
Step 4: Toss with Dressing
Pour the lemon vinaigrette over the salad and gently toss until everything is evenly coated.
Tossing Tip: Use tongs to gently turn without crushing the spinach or feta.
Step 5: Chill and Serve
Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Tip: Stir gently before serving to redistribute dressing.
Flavor Variations to Try
- Add Protein: Grilled chicken, tuna, or chickpeas.
- Seasonal Veggies: Add cherry tomatoes, cucumbers, or roasted peppers.
- Crumbled Goat Cheese: Swap feta for a softer, tangier option.
- Balsamic Glaze Drizzle: Adds depth and contrast to the lemony dressing.
Topping Suggestions
- Extra Lemon Zest: Bright and citrusy for added zing.
- Chopped Fresh Parsley: Toss in mint, parsley, or basil.
- Toasted Pine Nuts: Rich and nutty crunch.
- Red Pepper Flakes: Subtle heat for a kick.
- Diced Avocado: Creamy and smooth addition.
- Pomegranate Seeds: Sweet and vibrant pop.
Nutritional Information (Per Serving – Makes 4)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 38 g |
| Sugar | 10 g |
| Fiber | 4 g |
| Protein | 10 g |
| Fat | 22 g |
| Saturated Fat | 6 g |
| Sodium | 430 mg |
Note: Nutrition may vary based on specific ingredients and cheese used.
Make-Ahead & Storage Tips
Make-Ahead:
- Assemble all ingredients except the spinach and dressing.
- Add spinach and dressing right before serving to keep it fresh.
Storage:
- Fridge: Keeps well in an airtight container for 3–4 days.
- Not Freezer-Friendly: Best enjoyed fresh for texture and flavor.
Meal Prep Tip:
- Divide into containers with a lemon wedge on the side for extra brightness at lunch.
Ingredient Substitutions Recap
- Rigatoni → Penne: Similar pasta shape.
- Spinach → Arugula: Peppery green alternative.
- Feta → Goat Cheese: Creamy, tangy substitute.
- Cranberries → Raisins: Sweet, chewy option.
- Walnuts → Pecans: Nutty crunch alternative.
What to Serve With Pasta Salad
- Grilled Skewers or BBQ Chicken: Perfect picnic pairing.
- Grilled Salmon: Light and flavorful protein pairing.
- Soup & Salad Combo: Try with a bowl of gazpacho or minestrone.
- Fresh Fruit Plate or Watermelon Slices: Bright, refreshing contrast.
- Flatbreads or Pita Chips: For scooping and crunch.
- Garlic Bread: Crusty and buttery for a hearty side.
- Sparkling Lemonade: Enhances the lemony vinaigrette.
FAQs
Can I use whole wheat or gluten-free pasta?
Absolutely! Adjust cooking time as needed.
Is pasta salad good served warm?
It’s best chilled or room temperature, but warm pasta can work for a cozy twist.
Can I make dairy-free pasta salad?
Yes, skip the feta or use a plant-based cheese alternative.
How do I keep the pasta from getting soggy?
Rinse pasta with cold water after cooking to stop cooking and remove excess starch. Toss with dressing just before chilling.
Can I make pasta salad ahead of time?
Yes! Prepare up to 1 day ahead, but add walnuts and spinach just before serving to maintain texture. Store vinaigrette separately;
This Feta & Cranberry Pasta Salad proves that light lunches can be just as exciting and satisfying as a full meal. With vibrant color, bold flavor, and a texture party in every bite, it’s a dish you’ll find yourself craving year-round.
Whether you’re prepping for the week or impressing guests at your next al fresco feast, this salad delivers freshness, flavor, and a little Mediterranean flair.
Give it a go, and don’t forget to tag your creations @recipesgenerators—I’d love to see your vibrant pasta bowls!
