Description
For the Salad:
12 oz rigatoni pasta
½ cup ricotta cheese
⅓ cup dried cranberries
½ cup baby arugula
¼ cup toasted walnuts, chopped
¼ cup crumbled feta cheese
2 tablespoons fresh basil, chopped
For the Lemon Vinaigrette:
¼ cup olive oil
Juice and zest of 1 lemon
1 teaspoon honey
½ teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and rinse with cold water to cool.
In a small bowl, whisk together olive oil, lemon juice, zest, honey, Dijon mustard, minced garlic, salt, and black pepper. Set aside.
In a large mixing bowl, combine the cooled rigatoni, ricotta cheese, dried cranberries, baby arugula, walnuts, feta, and fresh basil.
Pour the lemon vinaigrette over the pasta salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process and cool the pasta completely.
2. Make the Vinaigrette: While the pasta cooks, zest and juice one lemon into a small bowl. Add the olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
3. Toast the Walnuts: Place chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat to cool.
4. Combine the Salad: In a large serving bowl, add the cooled rigatoni, ricotta cheese, dried cranberries, baby arugula, cooled toasted walnuts, crumbled feta, and chopped fresh basil.
5. Dress and Toss: Pour the prepared lemon vinaigrette over the pasta mixture. Using a large spoon or spatula, gently toss everything together until the pasta is evenly coated and the ingredients are well distributed.
6. Chill and Serve: For best flavor, cover and refrigerate the salad for at least 20 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant pasta salad is versatile. Serve it as a hearty main dish for a light lunch or as a standout side at your next barbecue alongside grilled chicken or fish. For a beautiful presentation, garnish with extra crumbled feta, a few whole basil leaves, and an extra crack of black pepper. It pairs wonderfully with a crisp white wine or sparkling water with lemon.
How-to Summary
Cook and cool rigatoni. Whisk together lemon juice, zest, oil, honey, mustard, and garlic for the vinaigrette. Toast walnuts. Combine all salad ingredients in a large bowl, drizzle with dressing, toss gently, and chill briefly before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, you can assemble it up to a day in advance. For the best texture, add the arugula and walnuts just before serving to keep them crisp.
What can I use instead of ricotta? Fresh goat cheese (chèvre) or small-curd cottage cheese are excellent substitutes that maintain a creamy texture.
Is there a nut-free alternative to walnuts? Absolutely. Toasted sunflower seeds or pumpkin seeds provide a similar crunch without the nuts.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing, so you might want to refresh it with a small squeeze of lemon juice before serving again.
Can I use a different pasta shape? Certainly. Other short, sturdy shapes like penne, fusilli, or farfalle work perfectly and hold the dressing well.
Common Mistakes to Avoid
Avoid overcooking the pasta; mushy rigatoni will ruin the salad’s texture. Ensure the pasta is completely cool before adding other ingredients to prevent wilting the arugula. Do not skip toasting the walnuts, as this step deeply enhances their flavor. Finally, be gentle when tossing to keep the ricotta and feta from becoming completely mashed into the dressing.
Conclusion
This Rigatoni Pasta Salad with Lemon Vinaigrette is a perfect balance of creamy, tangy, sweet, and crunchy elements. It’s surprisingly simple to prepare yet delivers sophisticated flavors that are sure to impress. By following the detailed steps and tips provided, you can easily avoid common pitfalls and create a stunning, delicious dish perfect for any occasion. Enjoy your culinary creation!
