Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette – Bright, Fresh, and Perfect for Any Occasion

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When you’re looking for a pasta salad that feels lighter, brighter, and more sophisticated than the usual mayo-heavy versions, Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the answer. This dish strikes the perfect balance between savory, sweet, and tangy, making it ideal for holidays, potlucks, picnics, and weeknight dinners alike.

Tender rigatoni pasta is tossed with briny feta cheese, sweet dried cranberries, fresh herbs, and a zesty lemon vinaigrette that ties everything together. Each bite delivers contrast — creamy feta against chewy cranberries, citrusy dressing against hearty pasta — creating a salad that’s refreshing yet satisfying.

This is the kind of pasta salad that feels just as appropriate on a festive holiday table as it does at a summer barbecue.

Why You’ll Love This Pasta Salad

  • Light, fresh, and flavorful
  • No mayonnaise
  • Perfect for make-ahead meals
  • Great for holidays and potlucks
  • Easily customizable

It’s simple enough for everyday meals but polished enough for entertaining.

What Makes This Pasta Salad Special?

The secret lies in the lemon vinaigrette. Instead of masking the ingredients, it enhances them — brightening the feta, balancing the cranberries, and keeping the pasta from feeling heavy. Rigatoni’s ridges hold onto the dressing, ensuring flavor in every bite.

This salad is inspired by Mediterranean flavors with a festive twist, thanks to the cranberries.

Ingredients

For the Pasta Salad

  • 12 oz rigatoni pasta
  • 1 cup crumbled feta cheese
  • ¾ cup dried cranberries
  • ¼ cup fresh parsley, finely chopped
  • 1 tablespoon fresh lemon zest

For the Lemon Vinaigrette

  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the pasta
    Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Drain and rinse briefly with cool water to stop cooking.
  2. Prepare the vinaigrette
    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until emulsified.
  3. Assemble the salad
    Add cooled rigatoni to a large bowl. Pour vinaigrette over pasta and toss to coat evenly.
  4. Add mix-ins
    Gently fold in feta cheese, dried cranberries, parsley, and lemon zest.
  5. Chill and serve
    Refrigerate for at least 20 minutes before serving to allow flavors to meld. Toss gently before serving.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright pasta salad made with rigatoni, crumbled feta, dried cranberries, and a fresh lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 360

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup feta cheese crumbled
  • 0.75 cup dried cranberries
  • 0.25 cup fresh parsley chopped

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Cook rigatoni until al dente, drain, and cool slightly.
  2. Whisk lemon vinaigrette ingredients until emulsified.
  3. Toss pasta with vinaigrette.
  4. Fold in feta, cranberries, parsley, and lemon zest.
  5. Chill briefly before serving.

Notes

Refresh with lemon juice before serving if needed.

Pro Tips for the Best Rigatoni Salad

  • Salt pasta water generously for flavor
  • Cool pasta slightly before adding feta
  • Toss pasta with dressing while still slightly warm
  • Add feta last to keep it creamy

Variations

Add Greens
Toss in baby spinach or arugula.

Nutty Crunch
Add toasted walnuts, almonds, or pine nuts.

Protein Boost
Add grilled chicken, chickpeas, or shrimp.

Extra Mediterranean
Add olives or roasted red peppers.

What to Serve with Feta & Cranberry Rigatoni Salad

  • Roast chicken or turkey
  • Grilled salmon
  • Holiday ham
  • Sandwiches or wraps
  • Soup and salad meals

It’s also excellent on its own as a light lunch.

Make-Ahead & Storage

This salad can be made up to 24 hours ahead. Store covered in the refrigerator for up to 3 days. Refresh with an extra squeeze of lemon or drizzle of olive oil before serving if needed.

Why This Recipe Works

The lemon vinaigrette keeps the dish light while balancing the richness of feta and sweetness of cranberries. Rigatoni’s sturdy shape ensures the salad holds up well, even when made ahead.

This is a pasta salad people go back for seconds of — every time.

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