Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish that perfectly balances flavor and nutrition. It’s ideal for picnics, potlucks, or as a refreshing side at family gatherings. With creamy feta and sweet cranberries, this salad brings vibrant colors and tastes to your table. Quick and easy to prepare, it guarantees satisfaction for both casual meals and special occasions.
Why You’ll Love This Recipe
- Quick Preparation: This salad comes together in just 20 minutes, making it a perfect choice for busy weeknights.
- Flavor Explosion: The combination of creamy feta, tart cranberries, and zesty lemon vinaigrette creates a taste experience that’s both refreshing and satisfying.
- Versatile Dish: Enjoy it as a main dish, side salad, or even as a meal prep option for your week ahead.
- Healthy Ingredients: Packed with nutrients from spinach, walnuts, and whole-grain pasta, this salad is not only delicious but also nutritious.
- Easy to Customize: Feel free to swap ingredients or add extras like grilled chicken or roasted vegetables to suit your taste.
Tools and Preparation
Before diving into this delicious recipe, gather the right tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Essential for boiling the rigatoni pasta evenly without crowding.
- Colander: Helps drain the pasta efficiently while rinsing under cold water to stop cooking.
- Mixing bowl: A spacious bowl allows you to combine all ingredients without spilling.
- Whisk: Perfect for mixing the lemon vinaigrette thoroughly to achieve a balanced dressing.
Ingredients
Pasta and Greens
- 12 oz rigatoni pasta
- 2 cups baby spinach
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
Fruits and Vegetables
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
Dressing Ingredients
- 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
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Pasta
Boil the rigatoni according to package instructions until al dente.
– Drain the pasta using a colander.
– Rinse under cold water to stop the cooking process.
Step 2: Prepare the Dressing
In a small bowl, whisk together:
– 3 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon honey
– 1/2 teaspoon Dijon mustard
– Add salt and black pepper to taste.
Step 3: Combine Ingredients
In a large mixing bowl:
– Combine cooked rigatoni with crumbled feta cheese, dried cranberries, chopped walnuts, baby spinach, and sliced red onion.
Step 4: Dress the Salad
Drizzle the prepared lemon vinaigrette over the salad.
– Toss gently to coat all ingredients evenly without breaking up the pasta or feta.
Step 5: Serve or Chill
Serve immediately for a fresh taste or chill for about 15 minutes to enhance flavors before serving.
Enjoy your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette as a scrumptious addition to any meal!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish that can be enjoyed in various ways. Whether you’re hosting a gathering or enjoying a quiet meal at home, consider these serving suggestions to elevate your dining experience.
As a Main Dish
- This salad works beautifully as a light main course, especially during warm weather. Pair it with a refreshing drink for a complete meal.
With Grilled Chicken
- Add slices of grilled chicken on top for extra protein. The flavors of the chicken complement the tangy feta and sweet cranberries perfectly.
Accompanied by Garlic Bread
- Serve with warm garlic bread to soak up the delicious lemon vinaigrette. This crunchy side adds texture and enhances your meal.
Topped with Avocado
- Slice fresh avocado and place it on top of the salad for added creaminess. This not only enhances flavor but also boosts nutritional value.
Paired with Fresh Fruit
- A side of seasonal fresh fruit like berries or melon offers a sweet contrast to the savory rigatoni salad, making it a well-rounded dish.
Served at Room Temperature
- This salad tastes great at room temperature, making it perfect for potlucks or picnics. Just prepare it ahead of time and let the flavors meld.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To ensure your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette turns out perfectly every time, follow these simple tips.
- Cook pasta al dente: Follow package instructions closely to avoid mushy pasta. Al dente ensures the rigatoni has a nice bite.
- Use quality feta: Opt for good-quality feta cheese for better flavor. Crumbled or block feta both work well; just crumble it before adding.
- Toast walnuts: Toasting walnuts enhances their flavor and adds crunch. A quick sauté in a dry pan elevates their taste significantly.
- Chill before serving: Letting the salad sit in the fridge for about 15 minutes helps the flavors meld together beautifully.
- Adjust seasoning: Taste before serving and adjust salt and pepper as needed. A little extra seasoning can boost overall flavor.
- Experiment with add-ins: Feel free to add other ingredients like cherry tomatoes or cucumbers for extra freshness and color.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Pairing this vibrant salad with complementary side dishes can create a delightful dining experience. Here are some excellent options:
- Grilled Vegetables: Seasonal veggies like zucchini, bell peppers, or asparagus can be grilled and served alongside for added texture and flavor.
- Caesar Salad: A classic Caesar salad provides crispness and crunch that pairs well with the creamy texture of the rigatoni salad.
- Caprese Skewers: Fresh mozzarella, basil, and cherry tomatoes on skewers create an easy-to-eat appetizer that balances the meal.
- Quinoa Pilaf: A light quinoa pilaf made with herbs adds a healthy grain option that complements the Mediterranean flavors.
- Stuffed Peppers: Stuffed bell peppers filled with rice, beans, or meat offer heartiness without overshadowing your main dish.
- Roasted Sweet Potatoes: Sweet potatoes roasted until crispy provide natural sweetness that contrasts nicely with the tangy salad dressing.
- Greek Yogurt Dip: A cool yogurt dip served with pita chips creates a refreshing starter that ties in nicely with Mediterranean themes.
- Mixed Green Salad: A simple mixed green salad dressed lightly can cleanse the palate between bites of the rich rigatoni salad.
Common Mistakes to Avoid
When preparing your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, avoiding common mistakes can enhance your dish’s flavor and presentation.
- Overcooking the pasta: Make sure to cook the rigatoni until al dente. This keeps the pasta firm and prevents it from becoming mushy in the salad.
- Skipping the rinse: After cooking, rinsing the pasta under cold water stops the cooking process and cools it down quickly, ensuring a better texture in your salad.
- Not balancing flavors: Ensure you taste your lemon vinaigrette before adding it to the salad. Adjust salt, pepper, or honey to achieve the perfect balance of flavors.
- Ignoring ingredient quality: Use fresh, high-quality ingredients like extra virgin olive oil and good feta cheese. The quality will significantly impact the overall taste of your salad.
- Assembling too early: If you’re not serving immediately, avoid combining all ingredients too soon. Keep components separate until just before serving to maintain freshness and crunch.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Feta & Cranberry Rigatoni Salad can last in the refrigerator for up to 3 days.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- It’s best not to freeze this salad as the texture of pasta and feta may change when thawed.
- If freezing is necessary, do so without dressing or spinach for better results.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven: Preheat to 350°F (175°C), place salad in a baking dish covered with foil, and heat for about 10-15 minutes.
- Microwave: Place portions in a microwave-safe bowl and cover. Heat for 1-2 minutes, stirring halfway through.
- Stovetop: Add a splash of water or olive oil to a skillet over low heat. Stir gently until warmed through.
Frequently Asked Questions
Can I make Feta & Cranberry Rigatoni Salad ahead of time?
Yes! You can prepare this salad a few hours ahead. Just wait to add the dressing until right before serving for optimal freshness.
What can I substitute for feta cheese in this salad?
For a similar taste, try using goat cheese or ricotta salata. Both options provide a creamy texture that pairs well with cranberries.
Is this Feta & Cranberry Rigatoni Salad suitable for meal prep?
Absolutely! This pasta salad stores well and makes an excellent option for meal prep. Just keep dressing separate until ready to eat.
How can I customize my Feta & Cranberry Rigatoni Salad?
Feel free to add grilled chicken or chickpeas for extra protein. You can also mix in other veggies like bell peppers or cucumbers according to your preference.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delightful but also incredibly versatile! Perfect as a main dish or side, it’s ideal for gatherings or quick meals at home. Feel free to customize it with your favorite ingredients!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves 4
Description
Experience the delightful balance of flavors in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. This vibrant dish is not only quick and easy to prepare, taking just 20 minutes, but also packed with nutritious ingredients like spinach, walnuts, and whole-grain pasta. Perfect for picnics, potlucks, or as a refreshing side dish at family gatherings, this salad features creamy feta cheese and sweet cranberries that add a burst of color and taste to your table.
Ingredients
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
- 1/3 cup dried cranberries
- 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
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine cooked rigatoni with feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve immediately or chill for 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
