Last summer, I threw together this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for a backyard potluck, and it vanished faster than the chips and dip. Something about the salty feta crumbling into chewy rigatoni, dotted with those sweet-tart cranberries, just hits different under the sun. The lemon vinaigrette cuts through with a zing that wakes up your taste buds, making it one of my go-to side dishes to bring to a potluck or pair with Italian food.
It’s got that perfect mix of textures – hearty pasta hugging creamy cheese, pops of fruit adding chew – and honestly, I caught myself sneaking forksful straight from the bowl while cleaning up. Whether you’re after healthy lunches not salad or winter snack foods that feel light, this one’s a winner. Ready in under 30 minutes, it keeps well for meal prep too.
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Grab these simple staples from your pantry and fridge. This recipe serves 6 as a side dish for a potluck or light meal prep.
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups baby spinach leaves
- 1/4 cup chopped toasted walnuts (optional crunch)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Prep time: 10 minutes. Cook time: 12 minutes. Total: 25 minutes. The rigatoni’s ridges trap that zesty dressing like a dream, while feta melts just enough to coat everything softly.
How to Make This Easy Potluck Side Dish
Boil the rigatoni in salted water until al dente – about 11 minutes. Nobody wants mushy pasta at a gathering. Drain and rinse under cold water to cool it fast; this stops cooking and rinses off extra starch so it doesn’t clump.
In a big bowl, toss the cooled pasta with spinach, cranberries, red onion, parsley, and walnuts if using. Crumble the feta right over top – I love how it flakes unevenly for those creamy bites.
For the lemon vinaigrette, whisk olive oil, lemon juice, mustard, honey, salt, and pepper in a small jar. Shake it up; it’ll emulsify into this glossy, tangy elixir that smells like summer. Drizzle over the salad and fold gently. Let it sit 10 minutes – flavors mingle, spinach wilts slightly for perfect tenderness.
Taste and tweak: more lemon if you crave zing, extra salt to amp the feta. It’s forgiving, like most good recipes born from fridge raids.
Pro Tips for the Best Cold Dinner Ideas
Toast walnuts lightly in a dry pan till fragrant – 2 minutes max – for nutty depth that elevates this from good to unforgettable. Use fresh lemon; bottled lacks punch. Make ahead for light meal prep: store undressed up to 24 hours, add vinaigrette just before serving to keep crisp.
- Rinse pasta cold to avoid gumminess.
- Room-temp feta crumbles easier.
- Honey balances tart cranberries perfectly.
Variations: Sides with Italian Food or Healthy Twist
Swap spinach for arugula for peppery bite, ideal side dish for a potluck with grilled meats. Add cherry tomatoes or cucumber for juicy freshness in summer. Vegan? Skip feta, use cashew cheese. For winter snack foods, stir in roasted butternut chunks. Pairs great as best cold dinner ideas with rotisserie chicken.
Troubleshooting Common Issues
Pasta too dry? Dressing soaked in – add splash more oil and lemon. Feta overwhelming? Use half goat cheese for milder tang. Salad wilting fast? Spinach hates heat; cool pasta fully first. Over-salted? Balance with extra honey or cranberries.
Ingredient Substitutions
- No rigatoni? Penne or fusilli work fine.
- Feta out? Goat cheese or blue for tang.
- Cranberries scarce? Cherries or raisins.
- No walnuts? Pecans or skip for nut-free.
- Honey vegan? Maple syrup swaps seamlessly.
Storage and Serving Suggestions
Fridge in airtight container up to 3 days – great for easy dinner to bring to someone. Don’t freeze; textures suffer. Serve chilled as side dishes to bring to a potluck, or room temp for picnics. Scoop into bowls with grilled sausage for hearty Italian food pairing, or solo for healthy lunches not salad.
Frequently Asked Questions
Can I make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette gluten-free? Yes, use gluten-free rigatoni; cook per package to avoid mush.
Is this good as a main for light meal prep? Absolutely – add protein like chickpeas for filling lunches all week.
How to keep it fresh for potluck? Transport cold with ice pack; dress on-site if possible.
Best side dish for a potluck with Italian food? Perfect next to lasagna or meatballs – citrus cuts richness.
Can I use fresh cranberries? No, too tart; dried give chewy sweet pop.
Make it spicier for winter snack foods? Add red pepper flakes to vinaigrette.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk or jar
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups baby spinach leaves
- 1/4 cup chopped toasted walnuts optional
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the rigatoni pasta in salted water until al dente, about 11 minutes.
- Drain and rinse under cold water to cool.
- In a large bowl, combine pasta, spinach, cranberries, red onion, parsley, and walnuts.
- Crumble feta cheese over top.
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for vinaigrette.
- Drizzle over salad and toss gently. Let sit 10 minutes.
- Taste and adjust seasoning. Serve chilled.
Notes
- Toast walnuts for extra flavor.
- Store undressed for meal prep.
- Great side dish for potluck.
