Oh, let me tell you about my love affair with this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette! Each bite feels like a burst of flavor alongside the delightful texture of the rigatoni. I remember the first time I made this dish—I had some friends over for a casual dinner, and I wanted to impress them without spending the whole day in the kitchen. Friends, let me tell you, this salad was the star of the show! The tangy feta paired with the sweet cranberries creates such a lovely balance, and every time I make it, I’m reminded of laughter, good company, and how cooking can really bring people together.
What truly sets this salad apart is the lemon vinaigrette. It’s bright, fresh, and easy to whip up. Plus, it’s just the right dressing to toss over the rigatoni and make everything come alive. So whether you’re hosting a gathering or just wanting a meal prep-friendly dish for the week, this recipe has got you covered!
What’s in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
Rigatoni: This tubular pasta is perfect for holding onto all the yummy flavors in this salad. I usually go for whole grain rigatoni for a little extra fiber, but regular works just great too!
Feta Cheese: The creamy, salty feta is the MVP in this dish. It gives the salad that savory touch. I prefer to crumble it myself, as freshly crumbled feta just tastes better!
Dried Cranberries: These little gems add a hint of sweetness and chewiness that perfectly complements the feta. I usually pick organic cranberries to dodge any unnecessary sugar.
Fresh Spinach: A handful of fresh spinach not only brightens the dish but also adds a nutritious punch. I’m all about sneaking in those greens, aren’t you?
Red Onion: Thinly sliced red onion provides a nice crunch with a slight kick. If you find it too strong, soaking the slices in cold water can tone it down.
Olive Oil: This star ingredient for my vinaigrette is rich, flavorful, and boasts heart-healthy benefits. A good extra virgin olive oil makes a world of difference!
Lemon Juice: Freshly squeezed, of course! The acidity from the lemon juice really brings the whole dish together, enhancing the flavors and adding brightness.
Is Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Good for You?
Absolutely! This salad is not just a treat for your taste buds but offers some great health benefits too.
Whole Grain Rigatoni: If you opt for whole grain pasta, you’re getting additional fiber, which is essential for digestive health and can help keep you feeling full longer.
Feta Cheese: Feta is lower in calories than many other cheeses, and it’s also a source of calcium, which is crucial for maintaining strong bones.
Dried Cranberries: These are packed with antioxidants and are known to support heart health. Just be mindful of the sugar content—stick with unsweetened or lightly sweetened varieties for balance!
Spinach: This leafy green is a powerhouse of vitamins and minerals. It’s loaded with iron, vitamin A, and vitamin C, making it a fantastic addition to any salad.
Of course, if you’re watching your sodium intake, it’s worth noting that feta can be a bit salty, so you might want to use it sparingly. With the right balance, this salad can be a refreshing part of a healthy diet!
Ingredients List
– 8 oz rigatoni (whole grain preferred)
– 1 cup crumbled feta cheese
– 1 cup dried cranberries (unsweetened or lightly sweetened)
– 2 cups fresh spinach (washed and chopped)
– 1 small red onion (thinly sliced)
– 1/4 cup olive oil (extra virgin)
– 2 tablespoons fresh lemon juice
– Salt and pepper to taste
This recipe serves about 4 to 6, depending on how hungry everyone is!
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
1. Begin by cooking the rigatoni according to the package instructions. Once done, drain and rinse under cold water to cool it down.
2. While your pasta is cooking, prepare the lemon vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the dressing is well combined.
3. In a large mixing bowl, add the cooled rigatoni, crumbled feta, dried cranberries, chopped spinach, and sliced red onion.
4. Drizzle the lemon vinaigrette over the pasta mixture and gently toss everything together until the pasta is evenly coated.
5. Taste and adjust the seasoning if necessary. A little extra salt or a squeeze of lemon can really make everything pop!
6. Serve immediately, or chill in the fridge for about 30 minutes to let the flavors meld together.
Delicious Variations and Tips!
– **Protein Boost:** You can easily add grilled chicken or chickpeas to turn this salad into a heartier meal.
– **Nuts:** Toss in some toasted pine nuts or walnuts for an added crunch and healthy fats.
– **Fresh Herbs:** Don’t shy away from fresh herbs like basil or parsley—they can elevate the flavor profile beautifully!
– **Meal Prep:** This salad keeps well in the fridge for a couple of days, making it a great option for meal prepping.
I hope you give this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette a try! It’s light, refreshing, and downright delicious—perfect for any occasion (or just because you deserve it!). If you do make it, I’d love to hear about your experience. Happy cooking!
