Description
12 oz rigatoni pasta
½ cup crumbled feta cheese
⅓ cup dried cranberries
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup cucumber, diced
¼ cup Kalamata olives, sliced
¼ cup toasted walnuts or almonds (optional)
¼ cup fresh parsley, chopped
For the Citrus Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, feta cheese, cranberries, cherry tomatoes, red onion, cucumber, olives, toasted nuts (if using), and parsley.
In a small jar or bowl, whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well
combined.
Pour the citrus vinaigrette over the pasta salad and toss gently to coat.
Let the salad sit for 15 minutes to allow the flavors to meld. Serve chilled or at room temperature. 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.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente (firm to the bite).
- Cool the Pasta: Drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools it quickly for a salad.
- Toast the Nuts (Optional): While the pasta cooks, place walnuts or almonds in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Let cool before adding.
- Prepare the Vinaigrette: In a small bowl or jar with a lid, combine all vinaigrette ingredients. Whisk vigorously or shake the jar until the mixture is fully emulsified.
- Combine Salad Ingredients: In your large serving bowl, add the cooled pasta, feta, cranberries, tomatoes, red onion, cucumber, olives, toasted nuts, and parsley.
- Dress and Rest: Pour the vinaigrette over the salad. Toss gently but thoroughly to ensure everything is coated. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile pasta salad complements many dishes. Serve it as a bright side at a summer barbecue alongside grilled chicken, burgers, or kebabs. It’s a perfect standalone lunch, especially when paired with a protein like grilled shrimp or chickpeas. For an elegant touch, serve it on a bed of fresh arugula or spinach. It’s also an excellent make-ahead option for picnics and potlucks.
How-to Summary
Cook and cool rigatoni pasta. Combine it with feta, dried cranberries, fresh vegetables, olives, nuts, and parsley. Whisk together a simple citrus vinaigrette of olive oil, lemon and orange juice, honey, Dijon mustard, and seasonings. Toss the salad with the dressing and let it rest for 15 minutes before serving chilled.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. Prepare it up to 24 hours in advance. Store it covered in the refrigerator. The flavors often improve as they meld. Add fresh parsley just before serving for maximum brightness.
What are good substitutes for feta cheese?
Crumbled goat cheese or ricotta salata are excellent alternatives. For a dairy-free version, use a vegan feta or omit the cheese entirely.
How can I prevent the pasta from becoming soggy?
The key is to rinse the pasta thoroughly with cold water after draining to stop the cooking and remove excess starch. Ensure it is completely cool before adding the dressing.
Can I use a different type of pasta?
Yes. Any short, sturdy pasta with good “sauce-holding” ability works well, such as penne, farfalle (bow-tie), or fusilli.
Is there a substitute for the honey/maple syrup in the dressing?
You can omit the sweetener, but it helps balance the acidity. A pinch of sugar or a teaspoon of orange marmalade are good alternatives.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water immediately.
- Skipping the Resting Time: Not letting the salad sit for 15+ minutes after tossing means the flavors won’t fully develop.
- Using Bottled Citrus Juice: Fresh lemon and orange juice are essential for the vinaigrette’s bright, non-bitter flavor.
- Dressing a Warm Salad: Adding vinaigrette to warm pasta will cause it to absorb too much dressing and become heavy.
- Not Tossing Thoroughly: Ensure every ingredient is coated with the vinaigrette for a consistent flavor in every bite.
Conclusion
This Rigatoni Pasta Salad with Feta and Citrus Vinaigrette is a celebration of textures and flavors, perfectly balancing creamy, tangy, sweet, and crunchy elements. Its simplicity makes it an accessible recipe for weeknights, while its vibrant presentation makes it worthy of any special occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliably delicious dish that is sure to become a seasonal favorite. Enjoy the process and the delicious results!
