Description
For the Salad:
12 oz rigatoni pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
¼ cup chopped walnuts, toasted
¼ cup red onion, thinly sliced
2 cups arugula or spinach
For the Citrus Vinaigrette:
¼ cup fresh orange juice
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a large bowl, combine the cooked rigatoni, ricotta cheese, dried cranberries, toasted walnuts, red onion, and arugula.
In a small bowl or jar, whisk together orange juice, lemon juice, honey, olive oil, Dijon mustard, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 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, rinse under cold water to stop the cooking, and let it cool completely.
2. Toast the Walnuts: While the pasta cooks, place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the pan immediately to prevent burning.
3. Prepare the Vinaigrette: In a small bowl or jar with a lid, combine the fresh orange juice, lemon juice, honey, olive oil, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified.
4. Assemble the Salad: In your large serving bowl, add the cooled rigatoni, ricotta cheese, dried cranberries, toasted walnuts, thinly sliced red onion, and arugula.
5. Dress and Toss: Pour the prepared citrus vinaigrette over the salad ingredients. Using salad tongs or two large spoons, gently toss everything together until the pasta and greens are evenly coated.
Serving Suggestions
This pasta salad is versatile. For a light lunch, serve it in bowls with a side of crusty bread. It makes an excellent side dish for grilled chicken, fish, or shrimp at a summer barbecue. To make it a heartier main course, consider adding shredded rotisserie chicken, chickpeas, or crumbled feta cheese. Garnish with extra fresh herbs like basil or mint just before serving for a color and flavor boost.
How-to Summary
Cook and cool rigatoni. Toast walnuts. Whisk citrus juices, honey, oil, and mustard for the vinaigrette. Combine all salad ingredients in a large bowl, drizzle with dressing, and toss gently to combine. Chill before serving for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to 24 hours in advance. For best texture, add the arugula and toasted walnuts just before serving to keep them crisp.
What can I use instead of ricotta? Fresh goat cheese (chèvre), feta crumbles, or small mozzarella balls (bocconcini) are excellent substitutes that pair well with the other flavors.
How do I prevent the pasta from sticking together? After rinsing the cooked pasta with cold water, toss it with a tiny amount of olive oil. This creates a light barrier that prevents clumping.
Is there a nut-free alternative to walnuts? Absolutely. Sunflower seeds or pepitas (pumpkin seeds) provide a similar crunchy texture without the nuts. Toast them lightly for extra flavor.
Can I use a different pasta shape? Certainly. Penne, farfalle (bow-tie), or fusilli all work well as they hold the dressing and mix-ins nicely.
Common Mistakes to Avoid
- Using warm pasta, which will wilt the greens and melt the ricotta. Ensure it is completely cooled.
- Over-toasting the walnuts, which makes them bitter. Watch them closely as they can burn quickly.
- Adding the dressing too far in advance if using delicate greens like arugula, as they will become soggy.
- Not seasoning the pasta water adequately. This is your primary chance to flavor the pasta itself.
- Whisking the vinaigrette inadequately, causing it to separate. Emulsify it thoroughly for a cohesive dressing.
Conclusion
This Rigatoni Salad with Citrus Vinaigrette is a perfect blend of hearty pasta, creamy cheese, sweet fruit, and crunchy nuts, all brought together by a bright, tangy dressing. It’s quick to prepare, visually appealing, and endlessly adaptable to your preferences or dietary needs. Whether for a quick family dinner, a potluck, or a weekend gathering, this recipe is sure to become a refreshing favorite.
