Description
2 cups rigatoni pasta
½ cup dried cranberries
½ cup walnuts, chopped
½ cup feta cheese, crumbled
1 small cucumber, diced
1 small red onion, thinly sliced
2 cups mixed greens (arugula, spinach, or baby kale)
For the Dijon-Lemon Dressing:
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
¼ cup olive oil
1 tbsp honey or maple syrup
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together Dijon mustard, lemon juice, olive oil, honey, salt, and black pepper until smooth.
In a large bowl, combine the cooled pasta, dried cranberries, chopped walnuts, crumbled feta cheese, diced cucumber, red onion, and mixed greens.
Pour the dressing over the salad and toss gently to coat everything evenly.
Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 310 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook & Cool 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 running water to stop the cooking process and cool the pasta completely. This ensures your salad stays fresh and not gummy.
2. Prepare the Dressing: In a small bowl or jar, combine the Dijon mustard, fresh lemon juice, olive oil, and honey or maple syrup. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth. Season with salt and black pepper to taste.
3. Chop & Combine Ingredients: While the pasta cooks, prepare all salad components: chop the walnuts, dice the cucumber, thinly slice the red onion, and crumble the feta cheese. In your largest mixing bowl, combine the cooled pasta, dried cranberries, walnuts, feta, cucumber, red onion, and mixed greens.
4. Assemble the Salad: Pour the prepared Dijon-lemon dressing over the pasta and vegetable mixture. Using salad tongs or two large spoons, toss everything together gently but thoroughly until every ingredient is evenly coated with the dressing.
5. Rest & Serve: For best flavor, cover the salad and let it rest in the refrigerator for at least 30 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to meld beautifully.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a hearty vegetarian main course for a light lunch. It also pairs perfectly as a side dish with grilled chicken, salmon, or burgers at a summer barbecue. For a more substantial meal, add a can of drained and rinsed chickpeas or white beans. To make it ahead, keep the dressing separate and toss just before serving to maintain the greens’ crispness.
How-to Summary
Cook and cool rigatoni pasta. Whisk Dijon mustard, lemon juice, olive oil, and honey into a smooth dressing. In a large bowl, combine the pasta with cranberries, walnuts, feta, cucumber, onion, and greens. Toss with the dressing. Chill for 30 minutes before serving for optimal flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, combine all ingredients except the mixed greens and dressing. Store separately in the fridge. Combine and toss everything 15-30 minutes before serving.
What are good substitutes for feta cheese? Goat cheese, cubed fresh mozzarella, or shaved Parmesan are excellent alternatives. For a dairy-free version, use a vegan feta or nutritional yeast.
How long will leftovers keep? Stored in an airtight container in the refrigerator, leftovers will keep for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious.
Can I use a different type of pasta? Absolutely. Other short, sturdy pastas like penne, fusilli, or farfalle work very well. Avoid long, thin pasta like spaghetti.
Is there a substitute for the honey/maple syrup? Yes, you can omit it for a tangier dressing, or use a pinch of sugar. Agave nectar is another suitable direct substitute.
Common Mistakes to Avoid
- Not Cooling the Pasta Properly: Rinsing the hot pasta is crucial. Skipping this step will cause the residual heat to wilt the greens and melt the feta cheese.
- Over-dressing the Salad: Start by adding 3/4 of the dressing, toss, then add more if needed. You can always add more, but you can’t take it away.
- Using Pre-crumbled Feta: For the best flavor and texture, buy a block of feta and crumble it yourself. Pre-crumbled varieties are often drier and less flavorful.
- Skipping the Resting Time: The 30-minute chill time is not just for temperature; it allows the pasta to absorb the dressing, creating a more cohesive and flavorful dish.
Conclusion
This Dijon-Lemon Rigatoni Salad is a perfect harmony of textures and flavors—chewy pasta, crisp vegetables, tangy feta, sweet cranberries, and crunchy walnuts, all brought together by a zesty, emulsified dressing. It’s a reliable, crowd-pleasing recipe that is as simple to prepare as it is impressive to serve. Whether for a quick weekday meal or a festive gathering, this salad is sure to become a staple in your recipe collection.