This Creamy Feta and Cranberry Rigatoni Salad is the perfect balance of tangy, sweet, and savory. With chewy pasta, creamy feta, and bursts of tart cranberries, it’s a dish that works as both a main and a side.
The honey-Dijon lemon dressing pulls everything together with bright Mediterranean flavor — simple, fresh, and downright addictive.
Table of Contents
Why you’ll love This Feta Cranberry Rigatoni Salad
If you’re tired of ordinary pasta salads, this one’s a game-changer.
- Fresh, vibrant, and full of texture
- Ready in under 25 minutes
- Balanced with creamy, tangy, and sweet flavors
- Great make-ahead dish for parties or meal prep
- Perfect cold pasta for summer lunches or holiday spreads
I first created this recipe after catering a picnic-style gathering near Austin. I wanted something creamy yet fresh — and the mix of feta and cranberries gave it that perfect contrast. It’s now a go-to for my family whenever we need a quick, feel-good pasta dish.
Ingredients you’ll need
This simple ingredient list makes magic with texture and balance.
Main Ingredients
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ons or Substitutes
- Add arugula or baby spinach for greens
- Swap cranberries with dried cherries or raisins
- Add chopped walnuts or pecans for crunch
- Use goat cheese instead of feta for a softer bite
- Mix in grilled chicken for extra protein
Step-by-step instructions
This rigatoni salad comes together quickly — just cook, toss, and chill.
- Cook the Pasta – Boil rigatoni according to package instructions until al dente. Drain, rinse with cool water, and set aside. (Rinsing helps stop cooking and prevents sticking.)
- Prepare the Dressing – In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
- Combine Ingredients – In a large bowl, add cooked pasta, red onion, cranberries, parsley, and feta. Pour the dressing over the top.
- Toss and Chill – Gently mix until well coated. Cover and refrigerate for at least 30 minutes before serving. (It tastes even better once the flavors meld.)
- Serve – Garnish with extra parsley and feta just before serving.
Quick Reminders:
- Don’t overcook pasta — it should hold up after chilling.
- Taste the dressing before tossing; add more lemon or honey as needed.
- Serve cold or at room temperature.
- Store dressing separately if prepping ahead.
Expert tips for success
Getting the texture and flavor right makes all the difference in this salad.
- Use quality olive oil — it’s the base of your dressing.
- Chill before serving for the best flavor fusion.
- Add a touch of garlic powder for depth.
- Make a double batch of dressing for future salads.
- Let the cranberries soak in lemon juice for a few minutes to plump them.
- Toss gently to avoid breaking the feta too much.
It pairs beautifully with my Arugula Pasta Salad or as a side to Lemon Chicken Romano.
Serving suggestions
This pasta salad works for both casual meals and elegant spreads.
- Serve as a light lunch bowl
- Pair with grilled chicken or fish
- Add to a summer barbecue menu
- Bring to potlucks or picnics
- Serve with Pumpkin Whipped Feta for a Mediterranean touch
- Combine with roasted vegetables for a hearty variation
I also love pairing it alongside Prawn Pasta for a full Mediterranean-inspired feast.
Storing and reheating
This salad keeps beautifully for a few days, making it great for meal prep.
How to Store It
- Store in airtight containers in the fridge.
- Keeps up to 4 days.
- Stir before serving to redistribute dressing.
- Avoid freezing — dairy and pasta lose texture.
How to Reheat It
- This salad is best served cold or at room temperature.
- If you prefer it warm, microwave for 20 seconds — just enough to soften the feta slightly.
- Add a drizzle of olive oil if it seems dry.
The flavor deepens after chilling — it’s one of those dishes that tastes even better the next day.
Frequently asked questions
Can I make this salad ahead of time?
Yes! Make it up to 24 hours in advance. Just add the feta right before serving for freshness.
Can I use another type of pasta?
Absolutely — penne, farfalle, or rotini work great for holding dressing.
Can I make it vegan?
Swap feta with a vegan cheese alternative or skip it altogether.
Final thoughts
This Creamy Feta and Cranberry Rigatoni Salad is everything you want in a cold pasta dish — refreshing, creamy, tangy, and a little sweet. It’s proof that simple ingredients, when balanced right, can make something truly special.
- Cook pasta al dente for the perfect bite.
- Chill before serving to deepen flavor.
- Let the dressing shine — lemon, honey, and Dijon make the magic.
It’s light enough for lunch, flavorful enough for dinner, and guaranteed to be one of those recipes everyone asks for after the first bite.
Creamy Feta Cranberry Rigatoni Salad
Ingredients
Equipment
Method
- Boil rigatoni until al dente. Drain, rinse with cool water, and set aside.
- In a bowl, whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper until emulsified.
- In a large bowl, combine pasta, red onion, cranberries, parsley, and feta. Pour dressing over.
- Toss gently until coated. Cover and chill at least 30 minutes before serving.
- Garnish with extra parsley and feta before serving.
Nutrition
Notes
- Chill before serving for best flavor.
- Let cranberries soak in lemon juice to plump.
- Toss gently to preserve feta texture.
