Description
12 oz rigatoni pasta
4 oz goat cheese, crumbled
½ cup walnuts, toasted and chopped
⅓ cup dried cranberries
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup fresh arugula (optional, for garnish)
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, honey, balsamic vinegar, Dijon mustard, salt, black pepper, and garlic powder.
In a large mixing bowl, combine the cooled rigatoni, goat cheese, toasted walnuts, and dried cranberries.
Pour the dressing over the pasta and toss until well combined.
Garnish with fresh arugula if using. Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook for the time indicated on the package, typically 10-12 minutes, until it is al dente (firm to the bite). Immediately drain the pasta in a colander and rinse it thoroughly under cold running water. This stops the cooking process and cools the pasta completely, which is essential for a pasta salad.
While the pasta cooks, prepare your dressing and toppings. In a small bowl, vigorously whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, salt, black pepper, and garlic powder until the mixture is smooth and emulsified. For the walnuts, toast them in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until fragrant. Let them cool slightly before chopping. Crumble your goat cheese and measure your dried cranberries.
In your large serving bowl, combine the cooled, drained rigatoni, crumbled goat cheese, chopped toasted walnuts, and dried cranberries. Pour the prepared dressing over the top. Using a large spoon or spatula, gently toss everything together until the pasta is evenly coated and the ingredients are well distributed. Be careful not to over-mix, as this can break down the goat cheese too much.
Serving Suggestions
This versatile pasta salad shines in various settings. For a light lunch, serve it over a bed of fresh baby spinach or arugula. As a side dish, it pairs wonderfully with grilled chicken, salmon, or simple lemon-herb shrimp. To make it a complete picnic or potluck offering, pack it in a sealed container and serve with crusty bread, sliced prosciutto, and marinated olives. For a creamier texture, stir in an extra tablespoon of olive oil or a splash of pasta water just before serving.
How-to Summary
Cook and cool rigatoni. Whisk dressing ingredients. Combine pasta with goat cheese, walnuts, and cranberries in a large bowl. Toss with dressing. Garnish and serve.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. For best texture, add the walnuts just before serving so they stay crunchy.
What can I use instead of goat cheese? Feta cheese is an excellent tangy substitute. For a milder flavor, try ricotta salata or even small mozzarella pearls (bocconcini).
Is there a nut-free alternative to walnuts? Absolutely. Toasted sunflower seeds or pumpkin seeds (pepitas) provide a similar satisfying crunch without the nuts.
Can I use a different type of pasta? Any short, sturdy pasta works well. Penne, farfalle (bow-tie), or fusilli are great choices that will hold the dressing and mix-ins.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing, so you can refresh it with a small drizzle of olive oil and balsamic vinegar before serving again.
Common Mistakes to Avoid
Avoid adding the dressing to warm pasta, as it will absorb it unevenly and become gummy. Always cool the pasta completely first. Do not skip toasting the walnuts; this step is crucial for deepening their flavor and adding texture. Be mindful when tossing the salad with the goat cheese. Over-mixing will cause the cheese to become too pasty and clumpy—gentle folds are best. Finally, do not undersalt your pasta water; it should taste like the sea, as this is your primary chance to season the pasta itself.
Conclusion
This Rigatoni with Goat Cheese, Walnuts, and Cranberries is more than just a pasta salad; it’s a harmonious blend of creamy, crunchy, sweet, and tangy flavors that comes together in just 20 minutes. Perfect for busy weeknights, elegant enough for guests, and sturdy enough for a picnic, this recipe is a guaranteed crowd-pleaser. By following the detailed steps and tips provided, you can master this dish and enjoy a restaurant-quality meal right at home.
