Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette wasn’t something I planned—it was something that simply happened. One breezy spring evening, with the sun still hanging low and my fridge nearly empty, I pulled together what little I had: rigatoni, dried cranberries, feta, and baby spinach.
With nothing but hope and hunger, I boiled the pasta and whisked together a quick vinaigrette with lemon, honey, and mustard. The result? Surprisingly perfect. The warm pasta softened the spinach just enough, while the feta melted slightly, turning creamy. Then the cranberries added a pop of sweetness that danced with the citrusy tang of the dressing. It was humble, but delicious.
Over time, I added toasted walnuts for crunch, and that small tweak made this dish go from good to great. The very first time I brought it to a potluck, it vanished in minutes. People were practically scraping the bowl clean—and asking for the recipe before they even sat down.
Since then, it’s become a favorite in our home. Just like the Stuffed Portobello Mushrooms with Spinach, Feta, and Cranberries, this salad feels both rustic and elegant. And like the Mediterranean Lemon Chickpea and Burrata Salad, it brings the kind of flavor that feels like a small celebration in every bite.
Whether you’re serving it warm or chilled, for lunch or as a dinner side, it’s the kind of recipe that never overcomplicates—but always satisfies.
Love fresh, flavorful recipes like this? Subscribe here for weekly inspiration straight to your inbox.
Why This Salad Belongs in Your Weekly Rotation
There’s a reason this Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette keeps showing up on my meal plan—week after week. It’s quick, affordable, and loaded with flavor. Most importantly, it makes you feel like you’re eating something special without spending hours in the kitchen.
The contrast is what keeps it exciting. Each bite gives you creamy feta, sweet cranberries, and that little crunch from walnuts—all wrapped in a citrusy dressing that’s as bright as it is balanced. The rigatoni absorbs the vinaigrette without turning soggy, making it ideal for next-day leftovers (though there rarely are any).
You can serve it warm or chilled. It’s equally delicious as a lunch-for-one or a potluck crowd-pleaser. Need to bulk it up for dinner? A handful of chickpeas or grilled chicken does the trick. I’ve even served it alongside this Chickpea Feta Avocado Salad as part of a DIY salad bar for guests.
Another reason it’s earned a permanent place in my fridge? It stores beautifully. While many salads wilt by day two, the rigatoni and sturdy spinach hold their own. You can dress it fresh or meal-prep it in advance—especially if you store the lemon vinaigrette separately.
If you love easy vegetarian options like the Spinach Feta and Roasted Garlic Bake, this pasta salad hits a similar comfort note, but with a lighter, zesty finish. It’s one of those go-to recipes that works in every season.
Honestly, once you make it, you’ll wonder how you ever lived without it.
Ingredients & Preparation
Everything You’ll Need for a Flavor-Packed Bowl
The best part about this Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is that you likely have most of the ingredients on hand. It’s built on pantry staples, rounded out with fresh greens and simple seasonings. Here’s exactly what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Rigatoni pasta | 12 oz | Cook al dente for the perfect texture |
| Crumbled feta cheese | 1/2 cup | Greek-style or block feta, crumbled |
| Dried cranberries | 1/3 cup | Unsweetened if possible |
| Toasted walnuts, chopped | 1/4 cup | Lightly toasted for added depth |
| Baby spinach | 2 cups | Washed and dried |
| Red onion, thinly sliced | 1/4 medium | Optional soak in cold water to mellow |
For the lemon vinaigrette:
-
3 tablespoons extra virgin olive oil
-
1 tablespoon fresh lemon juice
-
1 teaspoon honey
-
1/2 teaspoon Dijon mustard
-
Salt and black pepper, to taste
The ingredients come together in a way that feels fancy—but in reality, this salad takes less than 20 minutes from start to finish.
If you love combining salty and sweet in simple recipes, the Avocado Toast with Feta, Cherry Tomatoes, Cranberries, and Walnuts has a similar flavor profile and works as a great breakfast or snack idea.
Print
Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20
- Yield: 4 servings
- Diet: Vegetarian
Description
Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, satisfying pasta salad packed with creamy feta, chewy dried cranberries, toasted walnuts, baby spinach, and a zesty lemon-honey dressing. Perfect for lunches, potlucks, or light dinners!
Ingredients
• 12 oz rigatoni pasta
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup toasted walnuts, chopped
• 2 cups baby spinach
• 1/4 red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste
Instructions
1. Bring a pot of salted water to a boil and cook rigatoni according to package instructions until al dente.
2. Drain pasta and rinse under cold water to stop the cooking process. Set aside.
3. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
4. In a large mixing bowl, combine the rigatoni, feta, cranberries, walnuts, spinach, and red onion.
5. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
6. Serve immediately or chill for 15–20 minutes before serving for more developed flavor.
Notes
– Swap walnuts for almonds or pecans for a different crunch.
– Add grilled chicken, chickpeas, or shrimp for extra protein.
– To keep spinach fresh, store the dressing separately and toss just before serving.
– Add Greek yogurt to the vinaigrette for a creamier version.
– Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Method: No-Cook (aside from boiling pasta)
- Cuisine: Mediterranean-Inspired
Tools, Tips & Substitutions
You’ll only need a few tools to pull this together: a pot for boiling pasta, a bowl for the vinaigrette, and a large salad bowl for mixing.
Swaps to consider:
-
No rigatoni? Penne or fusilli work well.
-
Allergic to walnuts? Try almonds or pecans.
-
Want more protein? Toss in grilled chicken, chickpeas, or even tofu.
-
Craving something creamier? Stir a tablespoon of Greek yogurt into the vinaigrette for a richer dressing.
You can even take cues from the Spinach Feta and Roasted Garlic Bake to add roasted garlic into the salad for deeper flavor.
This is a forgiving, flexible recipe—just the way the best salads should be.
Cooking Instructions & Tips
Step-by-Step: How to Make It Perfect Every Time
Making this Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is quick and easy—yet the final result tastes like something you’d get from a charming café. With just a few thoughtful steps, you’ll be enjoying this vibrant bowl in under 20 minutes.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your rigatoni and cook according to the package instructions until al dente. You want it tender but still firm to the bite.
Immediately drain and rinse under cold water to stop the cooking and cool it down. Set aside to drain completely.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. It should look slightly creamy and emulsified. Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, spinach, and sliced red onions. Drizzle the vinaigrette over the top and toss gently until everything is evenly coated.
Step 4: Serve or Chill
Serve immediately for a fresh and slightly warm texture—or chill it for 15 minutes if you prefer a colder, more marinated bite.
This salad pairs perfectly with cozy mains like the Garlic Butter Steak Bites and Creamy Alfredo Rigatoni or veggie-forward sides like the Spinach Mushroom and Artichoke Galette.
Tips to Nail It Every Time
-
Use fresh lemon juice for the best zing. Bottled lemon juice won’t give the same brightness.
-
Toast the walnuts in a dry pan for 3–4 minutes to bring out their flavor.
-
If your red onions feel too sharp, soak them in ice water for 5–10 minutes before tossing them in.
One of the best things about this salad is how well it holds up. Unlike leafy salads that wilt, this one improves as it sits, making it ideal for meal prep or next-day lunches.
Serving, Storing & Pairing
What to Serve It With
The beauty of Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is that it doesn’t need much to shine—it’s vibrant, satisfying, and flavor-packed on its own. Still, it plays well with others.
If you’re planning a full table, this salad makes a stunning side next to grilled meats, fish, or even a roasted vegetable platter. I especially love serving it alongside herby grilled chicken or lemon-garlic shrimp skewers on warmer days. The citrus notes in the vinaigrette complement proteins without overwhelming them.
For plant-based meals, try pairing it with the earthy sweetness of this Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing. The textures play off each other beautifully—and together, they make a colorful, seasonal spread.
Another great pairing? The Avocado Toast with Feta, Cherry Tomatoes, Cranberries, and Walnuts. It mirrors the flavors of the salad and works wonderfully for a brunch board or light lunch offering.
You can even turn this salad into a full meal by adding grilled chicken, canned tuna, or roasted chickpeas on top. It’s versatile like that—happy to stand alone or play a supporting role.
How to Store and Reheat
This salad is best the day it’s made, but don’t worry—leftovers hold up beautifully for up to 3 days in the refrigerator.
If you’re making it ahead of time, I recommend storing the lemon vinaigrette separately. Toss everything just before serving to keep the spinach crisp and the pasta from getting overly soft.
Have leftovers? Give them a quick toss with a drizzle of olive oil or a squeeze of lemon to freshen them up. The flavors tend to mellow overnight, which actually deepens the overall taste.
Avoid reheating this salad—it’s meant to be enjoyed cold or at room temperature. Heating may wilt the spinach and compromise the texture of the feta and cranberries.
For best results, use an airtight container, and store your salad in the fridge’s upper shelf to maintain even temperature. Trust me—this is one leftover you’ll look forward to.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can cook the pasta and prepare the vinaigrette up to a day in advance. For best texture, store the dressing separately and toss everything just before serving.
Can I use a different pasta shape?
Absolutely. Penne, farfalle, or even rotini work well. Just make sure it’s a short-cut pasta that holds vinaigrette and toppings nicely.
How do I make it vegan?
Simply swap the feta for a dairy-free alternative and use maple syrup instead of honey in the dressing.
What protein goes best with this?
Grilled chicken, shrimp, chickpeas, or even canned tuna pair beautifully with the salad’s fresh and tangy flavors.
Will the spinach wilt if stored overnight?
A little, yes—but it still tastes great. If you want it super crisp, keep spinach separate until ready to serve.
Is this kid-friendly?
Very! The sweetness of the cranberries and creamy feta often win over even picky eaters.
Conclusion
There’s something undeniably comforting about a bowl of Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette. It brings together the best of both worlds: comforting pasta and fresh salad, all tied together with a zesty, honey-kissed vinaigrette. Whether you serve it as a side, a light lunch, or your main dish on a sunny afternoon, this salad has a way of making any meal feel just a little more special.
If you enjoy the sweet and savory combo of feta and cranberries, you might also love this Cranberry Feta Bowtie Salad with Spinach — it’s another creative take on similar flavors worth adding to your meal rotation.
And of course, don’t miss out on some of our other refreshing favorites like the Chickpea Feta Avocado Salad or the light and flavorful Pear and Pomegranate Spinach Salad.