Description
For the Pasta
12 oz rigatoni pasta
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked rigatoni, chickpeas, feta cheese, ricotta cheese, dried cranberries, and toasted walnuts.
Drizzle the lemon vinaigrette over the pasta and toss gently to combine.
Garnish with fresh parsley and additional black pepper before serving.
Serve immediately or chill for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 420 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for the time specified on the package, aiming for al dente texture. While the pasta cooks, prepare your vinaigrette. In a small bowl, thoroughly whisk together the olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, and minced garlic until the mixture is fully emulsified. Season with salt and pepper. Next, in a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant, then set aside to cool. Once the pasta is done, drain it in a colander but do not rinse, as the starch helps the dressing cling. In your large serving bowl, combine the warm pasta, drained chickpeas, crumbled feta, ricotta, cranberries, and cooled walnuts. Pour the vinaigrette over everything. Toss gently but thoroughly to ensure every piece is coated, being careful not to break the pasta. Finally, fold in the chopped parsley, give one final gentle toss, and adjust seasoning if needed.
Serving Suggestions
This versatile pasta salad shines in various settings. For a light lunch, serve it over a bed of fresh arugula or baby spinach. As a main dish for dinner, pair it with grilled chicken, shrimp, or lemon-herb salmon. For a picnic or potluck, transport it in a sealed container and garnish with extra parsley and walnuts just before serving. If you prefer a creamier texture, add an extra dollop of ricotta on top of each portion. A side of crusty bread or garlic knots is perfect for soaking up any extra vinaigrette.
How-to Summary
In short: Cook pasta al dente. Whisk vinaigrette ingredients until emulsified. Toast walnuts for depth. Combine all main ingredients in a large bowl. Toss with dressing. Garnish and serve, either warm or chilled.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. For best texture, add the walnuts and final garnish just before serving.
What are good substitutes for ricotta cheese? Creamy goat cheese, crumbled, makes an excellent substitute. For a dairy-free version, a plain, unsweetened vegan cream cheese or a dollop of hummus can provide a similar creamy element.
How can I make this recipe gluten-free? Simply use your favorite gluten-free rigatoni or penne pasta. Ensure all other packaged ingredients, like Dijon mustard, are certified gluten-free.
My vinaigrette is too tart. How can I fix it? Balance the acidity by whisking in an additional 1/2 to 1 teaspoon of honey or a pinch of sugar. You can also add a tablespoon of plain yogurt or a bit more olive oil to mellow the flavor.
Can I use a different type of nut? Yes. Toasted pecans, pine nuts (pignoli), or slivered almonds would all be delicious alternatives to walnuts.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and drain promptly.
- Not Toasting the Walnuts: Skipping this step misses out on essential nutty flavor. Toasting is quick and makes a significant difference.
- Rinsing the Cooked Pasta: This washes away the starch that helps the vinaigrette cling to the pasta, resulting in a less flavorful dish.
- Adding Dressing to Hot Pasta: While combining while warm is good, adding dressing to piping hot pasta can cause the cheese to melt unevenly. Let it cool for just a minute.
Conclusion
This Rigatoni Pasta Salad with Lemon Vinaigrette is a celebration of contrasting textures and bright, balanced flavors. It’s a reliably quick recipe that feels special enough for guests but simple enough for a weeknight. By following the step-by-step guide and avoiding common pitfalls, you’ll create a dish that is both hearty and refreshing. Its flexibility with ingredients and make-ahead potential makes it a valuable addition to your culinary repertoire. Enjoy the harmonious blend of creamy cheese, sweet cranberries, crunchy nuts, and zesty lemon in every bite.
