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Feta & Cranberry Rigatoni Salad

A vibrant and versatile pasta salad featuring chewy rigatoni, sweet dried cranberries, salty feta cheese, and fresh greens in a tangy vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 cups
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 lb rigatoni pasta
  • 1 cup dried cranberries
  • 8 oz feta cheese crumbled
  • 2 cups baby spinach fresh
  • 0.5 cup walnuts toasted and chopped (optional)
Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 pinch salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
  2. While pasta cooks, whisk together olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until emulsified.
  3. Drain pasta. Rinse with cold water if serving cold, or drain well if serving warm.
  4. In a large bowl, toss the pasta with half of the dressing to coat.
  5. Add the spinach, dried cranberries, and toasted walnuts. Toss gently.
  6. Fold in the crumbled feta cheese last to prevent it from breaking apart too much.
  7. Drizzle with remaining dressing and season generously with black pepper before serving.

Notes

Store in the refrigerator for up to 3 days. The pasta may absorb the dressing, so add a splash of oil before serving leftovers.