The first time I threw together this Feta Cranberry Rigatoni Salad, I wasn’t really aiming for a masterpiece. It was one of those days—the fridge was a little sad, I had leftover feta, and my pantry yielded a half-bag of rigatoni and a lonely packet of dried cranberries. Twenty minutes later, I found myself eating forkfuls straight out of the mixing bowl, standing at the counter, kind of amazed at how bright and addictive this turned out.
Now, here’s the funny part: I brought this rigatoni salad to a family barbecue last summer, and I swear, people hovered around it like it was the only food there. The feta gets all creamy, the cranberries add this sweet-tart zing, and the rigatoni has just the right chew. It’s the kind of salad that feels fancy enough for a holiday spread but is dead simple—like, you can make it with a toddler hanging off your arm (been there, survived that).
Oh, and let’s talk about the colors. I’m a sucker for anything that looks like confetti on a plate—those pops of cranberry red against the white feta and green herbs? Instagram gold. But more importantly, this rigatoni salad actually tastes as good as it looks. I’ve made it for potlucks, picnics, lunchboxes, and even as a midnight snack. And I’m not even sorry about it.
Why You’ll Love This Feta Cranberry Rigatoni Salad Recipe
Here’s the thing: once you make this salad, you’ll wonder why you ever settled for those sad grocery store pasta salads. I keep coming back to it for so many reasons—let me break down the ones that matter most.
- Ready in 20 minutes: No joke. Boil some pasta, chop a few things, toss it all together, and boom—dinner (or lunch, or snack) is served.
- Balanced flavors: The creamy feta + sweet cranberries + fresh herbs + tangy vinaigrette = magic. I’ve had people who “don’t do fruit in salad” go back for seconds.
- Crowd-pleaser: I’ve brought this to birthdays, work lunches, and even a fancy baby shower. Every time, someone asks for the recipe.
- Looks gorgeous: Seriously, it’s like edible confetti. Perfect for Pinterest, and also for impressing your in-laws.
- Make-ahead friendly: Tastes even better after chilling in the fridge. I prep it in the morning, and it’s perfect by dinner.
- Easy to customize: Swap the pasta, add nuts, play with herbs—this salad loves a glow-up.
Honestly, this is the rigatoni salad I turn to when I want something satisfying but fresh. It’s not heavy, it’s not boring, and it’s definitely not the kind of pasta salad that gets ignored at the buffet. If you need a recipe that just works, no matter the occasion, this is it.
What Ingredients You’ll Need for Feta Cranberry Rigatoni Salad
Here’s what I love about this salad: the ingredient list is short, and you probably have most of it already. But I’m picky about a few things—let me walk you through what each ingredient does (and my favorite swaps).
- Rigatoni pasta (12 oz / 340g): The chunky shape holds onto the dressing and the feta. Penne works too, but rigatoni is my favorite—those ridges!
- Feta cheese (1 cup / 150g, crumbled): Go for the block feta if you can; it’s creamier and less salty. I like to crumble it myself (less mess, better texture).
- Dried cranberries (¾ cup / 100g): Sweet and tart. I use Ocean Spray, but any brand works. If you want less sweetness, swap for chopped dried cherries.
- Fresh parsley (½ cup, chopped): Adds color and freshness. Flat-leaf is best, but curly parsley is fine in a pinch.
- Red onion (½ small, finely diced): The bite! If raw onion is too intense, soak it in cold water for 10 minutes first.
- Extra virgin olive oil (¼ cup / 60ml): Good oil = good salad. I use California Olive Ranch if I’m feeling fancy, or just the store brand when budgeting.
- Lemon juice (2 tbsp / 30ml): Fresh is best. Bottled will work, but the flavor isn’t as bright.
- Salt & black pepper (to taste): I go easy on the salt because feta is salty. But pepper? Don’t hold back.
- Optional: Toasted walnuts (½ cup / 60g, chopped): Adds crunch. I toss them in when I want extra texture.
- Optional: Baby spinach (1 cup / 30g): For more greens. I sometimes stir it in at the end.
Quick tip: If you’re not a fan of cranberries, dried apricots (chopped) are amazing here. And if you’re out of rigatoni, any short pasta works—fusilli, orecchiette, or even farfalle. Just don’t use spaghetti; it’s not the same vibe.
Ingredient troubleshooting: “What if I only have block feta?” Perfect—just crumble it yourself. “Where do I find dried cranberries?” They’re usually in the baking aisle, near the raisins. “Can I use fresh herbs besides parsley?” Absolutely—try basil or mint for a summery twist.
One last thing: this salad is forgiving. I’ve swapped in goat cheese, used lime instead of lemon, and even tossed in leftover roasted chicken. It always works.
Equipment Needed
You don’t need a fancy kitchen for this—honestly, I’ve made it in a vacation rental with two pans and a wooden spoon. Here’s what you’ll want:
- Large pot: For boiling pasta. Mine has seen better days, but it does the job.
- Colander: For draining the pasta. If you don’t have one, a slotted spoon is fine (just don’t burn yourself).
- Mixing bowl: Big enough to toss everything together. I use my largest glass bowl so I have room to stir.
- Chef’s knife & cutting board: For chopping herbs, onion, and feta.
- Measuring cups & spoons: You can eyeball some things, but I measure the olive oil and lemon juice so the dressing is balanced.
- Wooden spoon or spatula: For mixing. I’m partial to my old wooden spoon (it’s a little warped, but it feels right).
No food processor, no stand mixer, nothing complicated. If you want to toast nuts, a small skillet is handy. And if you want Pinterest-worthy presentation, grab a pretty serving platter.
Real talk: I’ve mixed this rigatoni salad in a plastic storage tub once when all my bowls were dirty. It worked just fine.
How to Make Feta Cranberry Rigatoni Salad: Step-by-Step
Alright, let’s make this! Here’s exactly how I do it—no guesswork, no vague instructions. I promise, if you can boil water, you can nail this salad.
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Boil the Rigatoni (10 minutes)
Bring a large pot of salted water to a rolling boil. Add 12 oz (340g) rigatoni and cook until al dente—usually about 10 minutes (check your box). You want chewy, not mushy. Drain and rinse under cold water to stop the cooking and cool the pasta. -
Prep the Ingredients (5 minutes)
While the pasta cooks, crumble the feta (1 cup/150g), chop the parsley (½ cup), dice the red onion (½ small), and measure out the cranberries (¾ cup). If you’re adding walnuts, toast them in a dry skillet for 2-3 minutes until fragrant. -
Make the Dressing (2 minutes)
In a small bowl, whisk together ¼ cup (60ml) olive oil, 2 tbsp (30ml) fresh lemon juice, a big pinch of salt, and a few cracks of black pepper. Taste it—should be bright and tangy. Adjust lemon/salt as needed. -
Combine Everything (3 minutes)
Dump the cooled rigatoni into your mixing bowl. Add feta, cranberries, parsley, onion, and any extras (walnuts, spinach, etc). Pour the dressing over the top. -
Toss & Taste (2 minutes)
Use a wooden spoon to gently toss everything until well combined. The feta will get creamy and coat the pasta. Taste and adjust salt, pepper, or lemon as needed. -
Chill or Serve
You can serve right away, but I like to chill it for at least 30 minutes so flavors meld. If making ahead, cover and refrigerate. Stir again before serving.
Time check: You’re about 20 minutes in, tops. And here’s a visual cue—the cranberries and parsley should be evenly distributed, and you’ll see creamy feta clinging to the rigatoni. If you smell the lemon and olive oil, you’re in the right place.
Troubleshooting: If the salad seems dry, add a splash more olive oil or lemon juice. If it’s too tangy, a pinch of sugar balances it out. And if you want more color, toss in some baby spinach at the end.
My Best Tips & Techniques for Rigatoni Salad Success
Okay, here’s where I spill all the secrets I’ve learned from making this Feta Cranberry Rigatoni Salad way too many times.
- Salt your pasta water like the ocean: This is the only time to flavor the pasta itself. Bland noodles = bland salad.
- Cool the pasta completely: If it’s still hot, the feta melts and the salad gets weirdly soggy. I rinse with cold water and spread it on a tray to cool faster.
- Use block feta: Pre-crumbled feta is fine, but block feta is creamier and less dry. It makes a difference.
- Don’t overdress: Start with half the dressing and add more as needed. Rigatoni absorbs flavor, so check after it sits for 10 minutes.
- Toast your nuts: If you’re adding walnuts or pecans, toast them. The flavor payoff is real.
- Chop everything small: Tiny bits of onion and parsley mean every bite is balanced. Big chunks? Not so much.
- Taste as you go: The amount of lemon, salt, and pepper can vary a lot depending on your feta and cranberries. Adjust until it’s perfect for you.
- Let it sit: If you have time, chill the salad for 30 minutes before serving. The flavors blend together and the pasta soaks up the dressing.
Quick story: The first time I made this, I used warm pasta and dumped everything in. The feta melted and it looked like a weird casserole—not the vibe. Cool your pasta!
And don’t be afraid to tweak. Sometimes I use extra parsley, sometimes I swap in goat cheese. It’s a flexible recipe, not a strict formula.
Ways to Mix Up Your Feta Cranberry Rigatoni Salad
Once you’ve nailed the basic version, it’s time to play. I’ve tried all of these, and you seriously can’t go wrong.
- Pesto twist: Stir in 2 tbsp of basil pesto to the dressing for an herby, green kick. It’s summer in a bowl.
- Greek-style: Add 1 cup halved cherry tomatoes, ½ cup sliced cucumber, and a handful of Kalamata olives. Now it’s a Mediterranean party.
- Nutty crunch: Swap walnuts for toasted pine nuts or slivered almonds. Adds a delicate crunch.
- Veggie overload: Toss in roasted red peppers, chopped baby spinach, or grilled zucchini. I do this when cleaning out the fridge.
- Citrus swap: Use lime juice instead of lemon for a slightly different zing. I tried this once by accident and loved it.
- Make it gluten-free: Use your favorite gluten-free pasta. I’ve used Barilla GF rigatoni with great results—just watch the cooking time.
- Vegan version: Sub in vegan feta (Trader Joe’s has a good one) and use agave instead of honey in the dressing.
- Protein boost: Add grilled chicken, shrimp, or chickpeas for a main meal salad.
Flavor add-ins I’ve tested: sun-dried tomatoes, chopped mint, a dash of smoked paprika, and even a little honey in the dressing for extra sweetness. Go wild—this salad is meant to be customized.
Serving Ideas & Storage Tips
How to Serve
This salad is perfect straight from the fridge, slightly chilled. I usually pile it onto a platter and sprinkle extra feta and parsley on top for color. For brunch, I toast slices of baguette and serve the salad on top—fancy but so easy.
- Lunchbox star: Pack in a container with a side of fruit.
- Picnic hero: Wrap in foil and tuck into a cooler. No mayo, so it’s safe outside.
- Party platter: Serve next to grilled meats or as part of a salad spread.
- Weeknight dinner: Add a bowl of soup and call it a meal.
Storage Instructions
- Room temperature: Safe for 2 hours at a party, thanks to no mayo.
- Refrigerator: Store airtight for up to 4 days. I actually think day 2 is the best—everything gets more flavorful.
- Freezer: Honestly, I wouldn’t freeze this. The pasta and feta get weird. But if you must, freeze without the dressing and add fresh before serving.
Reheating Tips
- Microwave: 30 seconds for a single serving, but best served cold.
- Room temp: Pull out 30 minutes before serving if you want it less chilly.
Pro tip: If it gets a little dry, add a splash of olive oil and lemon before eating. Revives everything.
If you have leftovers that need a glow-up, toss with fresh greens and a handful of toasted nuts—basically a whole new salad.
Nutritional Info & Health Benefits
I’m no nutritionist, but here’s what makes me feel good about eating this Feta Cranberry Rigatoni Salad.
| Nutrient | Per Serving (about 1 cup) |
|---|---|
| Calories | 250 |
| Protein | 8g |
| Carbs | 32g |
| Fat | 9g |
| Fiber | 3g |
- Protein from feta and nuts: Keeps you full longer.
- Complex carbs from rigatoni: Energy without the crash.
- Antioxidants in cranberries: Bonus points for immunity.
- Healthy fats from olive oil: Good for your heart and skin.
- Fresh herbs: Not just garnish—parsley is loaded with vitamins.
Dietary notes: Contains wheat (pasta), dairy (feta), and nuts if you add them. Easy to make gluten-free or vegan with swaps above.
Honest take: This rigatoni salad is a lot lighter than creamy pasta salads, but still feels satisfying. And I never get that “why did I eat that?” feeling after a bowl.
Final Thoughts
So that’s my Feta Cranberry Rigatoni Salad recipe! I know I’ve gushed, but when a salad is this easy and universally loved, you just want to shout it from the rooftops.
It’s my go-to for last-minute gatherings, lazy weeknight dinners, and those “what do I take to the potluck?” moments. The fact that it’s ready in 20 minutes and actually gets better as it sits? Total win. I hope you love it as much as my family and friends do.
Make it your own—try the variations, swap in what you have, and don’t be afraid to add your personal twist. That’s how the best recipes evolve (and why this salad never gets old).
If you make this, I’d genuinely love to hear how it turns out! Drop a comment below, or tag me on Instagram @yourhandle. Got questions? Fire away—I check comments daily and love helping troubleshoot.
Happy tossing! Hope your kitchen smells as fresh and zesty as mine does right now.
FAQs
Q: Can I use a different type of pasta?
A: Absolutely. Penne, fusilli, or farfalle work great. The key is a short, chunky pasta that grabs onto the dressing and feta. I’ve even used rotini when that’s all I had—still delicious.
Q: Is there a way to make this dairy-free?
A: You bet! Use a dairy-free feta (Violife and Trader Joe’s both have good ones). Or swap in crumbled tofu with a little lemon and salt. The salad still works, just a little less creamy.
Q: What if I only have fresh cranberries?
A: I wouldn’t use raw fresh cranberries—they’re too tart. But if you have leftover cranberry sauce, swirl a spoonful into the dressing for a tangy twist. Dried cranberries are best for texture and sweetness.
Q: Can I make this rigatoni salad ahead of time?
A: Totally! It actually tastes better after a few hours in the fridge. Just give it a stir before serving and add a splash of olive oil or lemon if it seems dry. I make it in the morning for dinner all the time.
Q: Does it work as a main dish?
A: For sure—especially if you add some protein (grilled chicken, shrimp, chickpeas). I’ve had it as dinner many times, and it’s filling enough on its own. Just pair with fresh fruit or greens if you want a bigger meal.
Pin This Recipe!
Feta Cranberry Rigatoni Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This bright, addictive pasta salad combines creamy feta, sweet-tart dried cranberries, fresh herbs, and a tangy lemon vinaigrette tossed with chewy rigatoni. Ready in 20 minutes, it’s a crowd-pleaser perfect for potlucks, picnics, or easy weeknight dinners.
Ingredients
- 12 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 3/4 cup dried cranberries
- 1/2 cup fresh parsley, chopped
- 1/2 small red onion, finely diced
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt & black pepper, to taste
- Optional: 1/2 cup toasted walnuts, chopped
- Optional: 1 cup baby spinach
Instructions
- Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10 minutes. Drain and rinse under cold water to cool.
- While pasta cooks, crumble feta, chop parsley, dice red onion, and measure cranberries. If using walnuts, toast them in a dry skillet for 2-3 minutes.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
- Add cooled rigatoni to a large mixing bowl. Add feta, cranberries, parsley, onion, and any extras (walnuts, spinach). Pour dressing over the top.
- Gently toss everything until well combined. Taste and adjust salt, pepper, or lemon as needed.
- Serve immediately or chill for at least 30 minutes to let flavors meld. Stir before serving.
Notes
Cool pasta completely before mixing to prevent feta from melting. Start with half the dressing and add more as needed. Toasting nuts adds extra flavor. Salad is flexible—swap pasta shapes, add veggies, or make it gluten-free/vegan with simple substitutions. Tastes even better after chilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: rigatoni salad, feta cranberry salad, pasta salad, easy salad, potluck recipe, Mediterranean salad, vegetarian salad, crowd pleaser, picnic salad
