Introduction to Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
As a busy mom, I understand the daily juggling act of meal prep amidst life’s whirlwind. That’s why I’m excited to share my Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. This refreshing dish is not only a quick solution for those hectic evenings, but it’s also packed with flavor that will delight your loved ones. Imagine the vibrant colors of fresh ingredients dancing in the bowl, bringing joy to your mealtime. Trust me, this salad is perfect for impressing guests or simply treating yourself after a long day!
Why You’ll Love This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a dream come true for busy schedules. It comes together in just 25 minutes, making it a lifesaver for weeknight dinners. The crunchy textures from cucumbers and cherry tomatoes, combined with the creaminess of feta, create a perfectly balanced dish. Plus, it’s versatile enough to pair with anything, making it a staple for any family meal!
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Creating the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is simple, but let me paint the picture of each ingredient you’ll need.
- Rigatoni pasta: These large tubular noodles catch the vinaigrette and other flavors beautifully, making every bite a delight.
- Feta cheese: Crumbled feta adds a tangy creaminess that contrasts perfectly with the sweetness of cranberries.
- Dried cranberries: Their natural sweetness brings a burst of flavor and a pop of color to the dish.
- Cucumber: Diced for that cool crunch, cucumbers provide a refreshing bite that balances the richness of the feta.
- Red onion: Thin slices add a zesty punch and a hint of color, making it visually appealing as well.
- Cherry tomatoes: Halved cherry tomatoes introduce juicy freshness that brightens up every mouthful.
- Olive oil: A healthy fat that serves as the base for the vinaigrette, bringing all the ingredients together.
- Fresh lemon juice: The zesty acidity cuts through the richness, enhancing the overall flavor profile.
- Dijon mustard: A small amount gives depth and tang to the dressing; trust me, it makes a difference!
- Honey (optional): If you prefer a hint of extra sweetness, honey is a delightful addition.
- Minced garlic: Just a clove will add aromatic magic to the vinaigrette, elevating the flavors.
- Salt and pepper: Essential seasonings that will enhance every ingredient, ensuring balanced taste.
- Fresh parsley: Chopped parsley adds vibrancy and a hint of earthiness, making your salad look even more inviting.
You can find the exact measurements for these ingredients at the bottom of the article, available for printing. Feel free to get creative with substitutions based on what you have in your pantry!
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Now that we’ve gathered all the vibrant ingredients, let’s dive into making this colorful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Follow these simple steps to create a salad that will have everyone raving!
Step 1: Cook the Rigatoni
Begin by boiling some salted water in a large pot. Once it’s bubbling like a hot spring, toss in the rigatoni. Cook it for about 10 minutes, or until it’s al dente. You want it tender but still with a bit of bite! After cooking, drain the pasta and rinse it under cold water to stop the cooking process. This helps keep your salad crisp and fresh.
Step 2: Prepare the Lemon Vinaigrette
While the pasta cools, grab a small bowl. In that bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk it all together until the dressing is well blended. If you fancy a hint of sweetness, add the optional honey. This zesty vinaigrette brightens the whole dish!
Step 3: Combine Salad Ingredients
In a large mixing bowl, place the cooled rigatoni along with the crumbled feta, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. You can already see how beautiful this salad is! Drizzle the lemon vinaigrette over your ingredients. Now it’s time for the fun part—gently toss everything together until it’s all coated with that zesty goodness. Be careful not to break up the feta too much!
Step 4: Garnish and Serve
Before serving, sprinkle the chopped parsley over the top for a pop of color and freshness. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is best enjoyed fresh. However, it can be refrigerated for up to two days if you have leftovers. It’s a perfect dish for meal prep or when you’re expecting guests!
Tips for Success
- Always salt your pasta water; it enhances flavor.
- For a quicker meal, prep ingredients in advance.
- Use high-quality feta for the best taste.
- Experiment with fresh herbs like basil or mint for a twist.
- Don’t overcook the rigatoni; it should have a slight bite.
- If you like it tangy, add more lemon juice to the vinaigrette.
Equipment Needed for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Large pot: A sturdy pot for boiling your rigatoni. Any large pot will do.
- Colander: For draining the pasta. A mesh sieve works great too!
- Mixing bowls: Both small and large bowls for mixing ingredients and dressing.
- Whisk: To blend the vinaigrette. A fork can work in a pinch!
- Chef’s knife: For chopping veggies. A simple paring knife can suffice.
Variations of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Add grilled chicken: For extra protein and heartiness, toss in some grilled chicken breast.
- Swap the cheese: Try goat cheese or a dairy-free alternative if you’re avoiding dairy.
- Incorporate nuts: Chopped walnuts or almonds add a delightful crunch and extra nutrition.
- Add fruits: Fresh apples or pears can substitute dried cranberries for a refreshing twist.
- Go gluten-free: Use gluten-free pasta to accommodate dietary restrictions.
- Experiment with herbs: Fresh dill or mint can elevate the flavor profile of your salad.
Serving Suggestions for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Pair this salad with grilled shrimp or salmon for a satisfying meal.
- Serve alongside crusty bread to soak up any leftover vinaigrette.
- A sparkling lemon beverage complements the zesty flavors beautifully.
- Present in a vibrant bowl, garnished with extra parsley for an inviting look.
FAQs about Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Can I make this salad ahead of time?
Absolutely! This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette can be made in advance. Just store it in the fridge in an airtight container for up to two days. The flavors will meld together beautifully!
Is this salad suitable for a vegetarian diet?
Yes! This salad is vegetarian-friendly, filled with wholesome ingredients. It’s a perfect option for anyone looking to enjoy a delicious, meat-free meal.
What should I do with leftovers?
If you have leftovers, refrigerate them in a sealed container. Enjoy within two days for the best taste and freshness. You can also add some extra dressing to revive it!
Can I customize the ingredients?
Definitely! You can swap out ingredients based on your preferences. For instance, substituting different cheeses or adding nuts can change the flavor while keeping it delicious!
How many servings does this recipe yield?
This recipe yields about four servings. Perfect for a cozy family dinner or a gathering with friends!
Final Thoughts on Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette brings joy to my kitchen and to my family’s table. It’s a delightful burst of flavors that dance on the palate, creating a sense of celebration with every bite. This dish has a way of turning an ordinary meal into something special, effortlessly impressing my loved ones. Whether I’m serving it for a gathering or a quick weekday dinner, it never fails to satisfy. I invite you to embrace this recipe; it might just become your new favorite, too!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delicious and refreshing Feta & Cranberry Rigatoni Salad dressed with a zesty Lemon Vinaigrette.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook rigatoni in boiling salted water for about 10 minutes until al dente. Drain and cool under cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, combine cooled rigatoni with feta cheese, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
- Garnish with chopped parsley before serving.
Notes
- Add grilled chicken for extra protein if desired.
- Best served fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
