Description
8 oz rigatoni pasta
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
2 cups fresh arugula
¼ small red onion, thinly sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper to taste
Directions:
Cook the rigatoni according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked rigatoni, feta cheese, dried cranberries, toasted walnuts, arugula, and red onion.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes for enhanced flavor. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
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 according to the package directions for al dente pasta. Once cooked, drain the pasta in a colander and immediately rinse it 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 ingredients. Thinly slice the red onion and chop the toasted walnuts. Crumble the feta cheese if it isn’t pre-crumbled. In a small bowl, combine all the vinaigrette ingredients: olive oil, fresh lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and smooth.
In your large serving bowl, combine the cooled rigatoni, arugula, dried cranberries, chopped walnuts, sliced red onion, and crumbled feta. Just before serving, drizzle the lemon vinaigrette over the top. Use salad tongs or two large spoons to gently toss everything together, ensuring every component is lightly coated with the dressing.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a hearty main course for a light lunch, or as a standout side dish at your next barbecue or potluck. For a complete meal, pair it with grilled chicken, shrimp, or salmon. To make it a beautiful presentation for guests, consider serving it on a large platter garnished with extra arugula leaves, lemon wedges, and a sprinkle of walnuts and feta on top.
How-to Summary
To summarize: cook and cool the pasta, whisk the dressing, combine all salad ingredients in a large bowl, toss with the dressing, and serve. For best flavor, let it chill for 30 minutes before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, you can assemble it up to a day in advance. For the best texture, add the arugula and walnuts just before serving to keep them crisp.
What can I use instead of rigatoni? Any short, sturdy pasta works well, such as penne, farfalle (bow-tie), or fusilli. The ridges and tubes help hold the dressing and ingredients.
Is there a substitute for feta cheese? Goat cheese or a dairy-free vegan feta alternative would provide a similar tangy flavor profile.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing, so you might want to refresh it with a small squeeze of lemon juice before serving again.
Can I add protein to this salad? Absolutely. Grilled chicken breast, chickpeas, or flaked tuna are excellent additions that make the salad more filling.
Common Mistakes to Avoid
Avoid rinsing the pasta with warm water; it must be cold to stop cooking and chill properly. Do not overdress the salad; start with half the vinaigrette, toss, and add more as needed to prevent a soggy result. Ensure your walnuts are properly toasted for maximum flavor—raw walnuts can taste bitter. Finally, do not add the dressing too far in advance if you want the arugula to remain perky and fresh.
Conclusion
This Rigatoni Pasta Salad with feta, cranberries, and a lemon vinaigrette is a perfect blend of savory, sweet, and tangy flavors. It’s quick to prepare, visually appealing, and adaptable to your preferences. By following the step-by-step guide and tips provided, you can create a crowd-pleasing dish that’s ideal for any occasion, from a simple family dinner to a festive gathering.
