Quick Easy Rigatoni Salad with Feta and Cranberries

This rigatoni salad is fast, bright, and built for busy days when you want flavor without fuss. Cook the pasta, toss with tangy feta and sweet cranberries, and whisk a simple lemon vinaigrette while the rigatoni cools. It comes together in about the time it takes to catch up on one short task and works great for lunches or a clutch side. If you like quick crowd pleasers, try pairing with other speedy recipes like Crispy Buffalo Tofu with Creamy Caesar Salad for a full meal.

Why This Recipe Works

This recipe is built around a few strong contrasts that require little prep. Rigatoni holds dressing well so every bite tastes coated without getting soggy. Feta adds creamy salt that plays off the chewy dried cranberries for a lively sweet and savory balance. The lemon and honey vinaigrette is a one bowl mix that brightens the whole salad without complicated steps. It uses pantry staples and a short ingredient list so you can adapt on the fly. For another simple but surprising main try Baked Peanut Butter and Jelly Chicken Wings if you are feeding hungry adults.

Flavor and Texture

Expect a pleasing mix of textures from firm pasta to crumbly feta and chewy cranberries. The lemon juice cuts through the richness of the oil and feta while the honey tames acidity for an even rounded taste. Salt and pepper let you dial the bite up or down depending on preference. Fresh parsley at the end adds an herbal note that keeps the salad from tasting flat. This is a no fuss dish that still feels thoughtful because of its balance.

Ingredients

* 250g rigatoni pasta
* 100g feta cheese, crumbled
* 100g dried cranberries
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 tablespoon honey
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

Step by Step Instructions

1. Cook the rigatoni according to package instructions; drain and let cool.
2. In a large bowl, combine the cooled rigatoni, feta cheese, and cranberries.
3. In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Garnish with chopped parsley and serve.

Quick Tips and Shortcuts

Use hot short cut pasta like rigatoni because its ridges catch dressing so you need less fiddling. Cool the pasta quickly by spreading it on a tray or rinsing briefly under cold water to stop cooking. Crumble the feta with your hands or a fork for fast even pieces. Measure the vinaigrette into a jar and shake to emulsify and store any extra for another use. If you are short on time swap fresh parsley for a small sprinkle of dried herbs but add less because dried is more concentrated.

Storage and Meal Prep

Store leftovers covered in the refrigerator for one to three days for best texture. Keep extra vinaigrette separate if you plan to store beyond a day to prevent the pasta from getting soggy. This salad makes a great packable lunch; add a little extra lemon before eating if it tastes flat. For meal prep, double the recipe and keep feta and parsley in a separate container to preserve freshness.

Short Closing Note

Simple ingredients and a smart vinaigrette make this rigatoni salad a reliable quick option. It is flexible, fast, and friendly for weeknight dinners or packed lunches.

Conclusion

For a similar take with a citrus twist and full recipe notes see Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for extra inspiration and variations.

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