Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette

Hi, I’m Sam from dishfoody.com, where holiday pasta salads blend creamy tang with festive brightness. If you’re tired of mayo-heavy sides or bland pasta, this Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette combines al dente rigatoni, tangy feta crumbles, tart dried cranberries, and toasted pecans in bright lemon-herb dressing perfect for Christmas potlucks, holiday buffets, or winter lunches.

Ready in 25 minutes, it’s vegetarian, make-ahead friendly, and bursts with sweet-salty-fresh contrast. With years of pasta salad expertise, I’ve crafted this festive crowd-pleaser. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Rigatoni’s ridges hold lemon vinaigrette and feta crumbles perfectly
• Dried cranberries provide chewy tartness balancing creamy feta saltiness
• Toasted pecans add crunch while lemon prevents heavy oiliness
• Cooks in one pot, assembles in minutes
• Flavors improve after refrigeration
• Naturally vegetarian and holiday-appropriate colors

Ingredients & Prep

• 1 lb rigatoni pasta
• 8 oz feta cheese, crumbled
• 1 cup dried cranberries
• 1 cup toasted pecans, chopped
• ½ cup thinly sliced red onion
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil or dill

Zesty Lemon Vinaigrette

• ⅓ cup extra virgin olive oil
• Juice and zest of 2 lemons
• 2 tablespoons honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook rigatoni in salted boiling water until al dente (1 minute less than package). Drain and rinse under cold water.
2. Toast pecans in dry skillet over medium heat 3-4 minutes until fragrant; cool and chop.
3. Whisk vinaigrette: Combine olive oil, lemon juice, zest, honey, garlic, Dijon, oregano, salt, and pepper until emulsified.
4. In large bowl, toss cooled pasta with feta, cranberries, pecans, red onion, and herbs.
5. Drizzle with vinaigrette; toss gently to coat. Chill 30 minutes or serve immediately.

Flavor Variations

• Bacon: Add crumbled bacon for smoky crunch.
• Spinach: Mix in baby spinach for green color pop.
• Pomegranate: Swap cranberries for pomegranate arils.

Storage Tips

Store airtight in fridge up to 4 days. Add extra vinaigrette before serving as pasta absorbs dressing.

FAQs

• Farfalle or penne? Yes, any short pasta with ridges works best.
• Soak onion? Quick 10-minute ice water rinse reduces bite.
• Vegan? Use plant-based feta and maple syrup.

Conclusion

Festive Creamy Feta and Cranberry Rigatoni Salad creamy, tangy, crunchy holiday pasta perfection. Potluck star. For more seasonal sides, visit dishfoody.com and try our Cranberry Turkey Stuffing Balls.

Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette

Print Recipe

Festive Creamy Feta and Cranberry Rigatoni Salad tossed in zesty lemon vinaigrette. Tangy feta, sweet dried cranberries, toasted pecans, and fresh herbs make this the perfect holiday pasta salad.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 45 mins (+ chilling)
• Yield: 8 servings 1x
• Category: Salad, Side Dish
• Method: Stovetop
• Cuisine: Mediterranean, Holiday
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta
• 8 oz feta cheese, crumbled
• 1 cup dried cranberries
• 1 cup toasted pecans, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Zesty lemon vinaigrette:
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

• 1. Cook rigatoni according to package directions. Drain and rinse under cold water.
• 2. In a large bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper.
• 3. Add cooled pasta, crumbled feta, dried cranberries, toasted pecans, red onion, basil, and parsley to the bowl.
• 4. Toss gently until pasta is well coated with vinaigrette and ingredients are evenly distributed.
• 5. Chill for 30 minutes before serving to let flavors meld. Toss again before serving.

Notes

• Toast pecans in 350°F oven for 8 minutes for extra flavor.
• Substitute farfalle or penne for rigatoni.
• Make ahead up to 24 hours.
• Perfect holiday side or potluck star.

Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 15g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 20mg

Keywords: feta cranberry pasta salad, lemon rigatoni salad, holiday pasta salad, feta pasta salad