Description
For the Salad:
12 oz rigatoni pasta
½ cup dried cranberries
4 oz goat cheese, crumbled
½ cup baby arugula
¼ cup toasted walnuts, chopped
¼ cup red onion, thinly sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water
to cool.
Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the Salad: In a large bowl, toss the cooled rigatoni with dried cranberries, goat cheese, arugula, walnuts, and red onion.
Dress & Serve: Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for 15 minutes to allow flavors to
meld.
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time.
- Prep Ingredients: Before you start cooking, measure all salad components. Thinly slice the red onion, chop the toasted walnuts, and crumble the goat cheese. This mise en place makes assembly quick and easy.
- Cook Pasta Perfectly: Salt your boiling water generously. Cook the rigatoni for 1 minute less than the package suggests for al dente. Immediately drain and rinse under very cold water to stop the cooking process completely.
- Emulsify the Dressing: In your small bowl, add the Dijon mustard, lemon juice, honey, salt, and pepper first. Whisk to combine. Then, while whisking constantly, slowly drizzle in the olive oil to create a creamy, emulsified vinaigrette.
- Combine with Care: In your large mixing bowl, add the cooled pasta first. Pour half the dressing over it and toss to coat. This prevents the other ingredients from getting soggy. Then, gently fold in the arugula, cranberries, walnuts, red onion, and goat cheese.
- Final Toss and Rest: Add the remaining dressing and give the salad one final, gentle toss. Let it sit for 10-15 minutes before serving to allow the pasta to absorb the flavors.
Serving Suggestions
This versatile salad can be the star of the meal or a supporting side.
- Serve as a main course for a light lunch, perhaps with a side of crusty bread for dipping in any extra vinaigrette.
- Pair it with simply grilled chicken, salmon, or shrimp for a more substantial dinner.
- For a picnic or potluck, transport the dressing separately and toss just before eating to keep the arugula crisp.
- Garnish with extra crumbled goat cheese, a sprinkle of walnuts, and a twist of black pepper for a beautiful presentation.
How-to Summary
Cook rigatoni al dente, rinse cold, and set aside. Whisk olive oil, lemon juice, honey, Dijon, salt, and pepper into an emulsified vinaigrette. In a large bowl, toss the cooled pasta with dried cranberries, crumbled goat cheese, baby arugula, chopped walnuts, and sliced red onion. Drizzle with dressing, toss gently, and let flavors meld briefly before serving.
Frequently Asked Questions
- Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the pasta, cranberries, walnuts, and onion with half the dressing. Store the arugula, goat cheese, and remaining dressing separately. Combine all elements just before serving.
- What’s a good substitute for goat cheese? Feta cheese offers a similar tangy, crumbly texture. For a creamier element, try fresh mozzarella pearls or ricotta salata.
- How do I toast walnuts properly? Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly darkened. Immediately remove from the pan to prevent burning.
- Can I use a different pasta shape? Absolutely. Other short, sturdy shapes like penne, fusilli, or farfalle work well. They hold the dressing and mix nicely with the other ingredients.
- Is there a substitute for honey in the vinaigrette? Maple syrup or agave nectar are excellent vegan-friendly alternatives that will still balance the lemon’s acidity.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always aim for al dente and rinse thoroughly with cold water.
- Adding Dressing to a Warm Bowl: Ensure your pasta and mixing bowl are completely cool before assembling. Warmth will wilt the arugula and melt the goat cheese.
- Not Tasting the Dressing: Always taste your vinaigrette before adding it. You may need to adjust salt, pepper, or lemon juice to suit your preference.
- Over-mixing: When adding the arugula and goat cheese, fold gently. Vigorous tossing will bruise the greens and break the cheese down too much.
Conclusion
This Rigatoni Salad with Goat Cheese and Lemon Vinaigrette is a celebration of contrasting textures and bright, balanced flavors. It’s a reliably delicious recipe that is simple enough for a weeknight yet elegant enough for guests. By following the step-by-step guide and heeding the common mistakes, you can create a standout dish that is both refreshing and satisfying. Enjoy the perfect bite of tangy cheese, sweet cranberry, crunchy walnut, and zesty pasta.
