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Rigatoni Pasta Salad with Cranberries, Walnuts, and Feta

A fresh and vibrant pasta salad featuring al dente rigatoni tossed with crisp cucumber, sweet dried cranberries, toasted walnuts, and tangy feta cheese in a light vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 side servings
Course: Lunch, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 lb rigatoni pasta dried
  • 1 large English cucumber diced
  • 1 cup dried cranberries
  • 1 cup walnuts toasted and chopped
  • 6 oz feta cheese crumbled
  • 1/4 cup fresh parsley or dill chopped
Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small whisk or jar
  • Cutting board
  • Chef's knife

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain but do not rinse.
  2. While pasta cooks, whisk together all vinaigrette ingredients until emulsified.
  3. Toss warm pasta with 1/3 of the dressing and let cool to room temperature.
  4. Add diced cucumber, dried cranberries, toasted walnuts, crumbled feta, and herbs to the cool pasta.
  5. Pour remaining dressing over the salad and toss gently to combine. Chill for 30 minutes before serving for best flavor.

Notes

To toast walnuts, bake at 350°F (175°C) for 7-10 minutes until fragrant. Cool completely before adding to the salad. This salad keeps well for 3-4 days.