This Feta & Cranberry Rigatoni Salad is bright, tangy, and just a little sweet the kind of pasta salad that feels elegant yet incredibly easy. With tender rigatoni, creamy feta, and bursts of dried cranberries, it’s perfect for potlucks, lunches, or a fresh side dish any night of the week.
Ingredients
- 12 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1 cup baby spinach, roughly chopped
- 1/3 cup red onion, finely diced
- 1/3 cup toasted almonds or walnuts (optional but lovely)
For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional swaps: Use goat cheese instead of feta, or arugula instead of spinach.
Steps
- Cook the pasta. Boil the rigatoni until al dente, then rinse under cool water to stop the cooking it helps the salad stay light and fresh.
- Prep the mix-ins. Chop the spinach, dice the onion, and crumble the feta so everything is ready to toss.
- Whisk the dressing. Combine olive oil, red wine vinegar, honey, Dijon, salt, and pepper until smooth and slightly thickened.
- Assemble the salad. In a large bowl, mix the cooled pasta with cranberries, spinach, onion, nuts, and feta.
- Add the dressing. Pour it over the salad and toss gently. Don’t worry if it looks lightly coated the flavors deepen as it sits.
- Chill briefly. Let it rest 10–15 minutes so the vinaigrette infuses every bite.
Chef’s Tips
- Salt your pasta water well: It’s the best way to season the rigatoni from the start.
- Toast the nuts: A quick toast adds so much warmth and crunch.
- Add feta last: Toss it gently so it stays in soft, pretty chunks.
Variations
- Fall-inspired version: Add roasted butternut squash or sweet potatoes.
- Mediterranean twist: Add olives, cucumbers, and a squeeze of lemon.
- Creamier style: Stir in 2 tablespoons of Greek yogurt to the dressing.