Goat Cheese & Cranberry Rigatoni Salad with Lemon Vinaigrette
Goat Cheese and Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant pasta dish that balances creamy, tangy, sweet, and fresh flavors in a simple yet satisfying way. Tender rigatoni pasta forms the base, while crumbled goat cheese adds richness and a smooth texture that melts slightly into the warm pasta. Dried cranberries bring a pop of sweetness, toasted nuts offer crunch, and fresh greens give the salad brightness and color. The lemon vinaigrette ties everything together with a light citrusy finish that keeps the dish refreshing rather than heavy. This salad works perfectly as a make-ahead lunch, a potluck favorite, or a flavorful side for grilled chicken, seafood, or roasted vegetables. It is flexible enough to adapt to different preferences and seasons while remaining quick and easy to prepare.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: about 25–30 minutes
Servings: 6
Ingredients
For the Salad
Rigatoni pasta: 12 oz (340 g)
Goat cheese, crumbled: 3/4 cup (about 115 g)
Dried cranberries: 1/2 cup (70 g)
Walnuts or pecans, chopped and toasted: 1/3 cup (40 g)
Arugula or baby spinach: 1 to 1 1/2 cups
Red onion, thinly sliced (optional): 1/4 cup
Fresh parsley, chopped (optional): 1/4 cup
Salt and black pepper, to taste
For the Lemon Vinaigrette
Extra virgin olive oil: 1/4 cup (60 ml)
Fresh lemon juice: 2 tablespoons (30 ml)
Lemon zest (optional): 1/2 teaspoon
Dijon mustard: 1 teaspoon
Honey or maple syrup (optional): 1 teaspoon
Garlic clove, minced (optional): 1 small
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
Drain the pasta and rinse lightly with cool water to stop cooking. Allow it to drain well.
Transfer the cooled pasta to a large mixing bowl.
Add dried cranberries, toasted nuts, greens, red onion, and parsley if using.
In a small bowl or jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, salt, and pepper.
Whisk or shake until the vinaigrette becomes smooth and emulsified.
Pour dressing over the pasta mixture and toss gently to coat evenly.
Add crumbled goat cheese and fold carefully to keep the texture creamy but intact.
Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
Chill for 15–20 minutes before serving or serve immediately at room temperature.
Tips
Salt pasta water generously for better overall flavor.
Cook pasta just until tender but still firm to prevent sogginess.
Allow pasta to cool slightly before adding goat cheese so it keeps its shape.
Toast nuts in a dry skillet for deeper flavor and better crunch.
Slice onion very thinly for balanced flavor throughout the salad.
If onions are strong, soak them briefly in cold water and drain well.
Use fresh lemon juice for the brightest dressing flavor.
Toss the salad gently to avoid breaking the pasta or cheese.
Reserve a little dressing to refresh leftovers.
Add greens just before serving if you want them extra crisp.
Variations
Add grilled chicken, salmon, or chickpeas for a protein boost.
Swap rigatoni with penne, rotini, or bow-tie pasta.
Replace cranberries with dried cherries or chopped dates.
Add roasted sweet potatoes or butternut squash cubes for warmth.
Mix in sliced cucumbers or cherry tomatoes for freshness.
Use toasted almonds or pumpkin seeds instead of walnuts.
Include olives or sun-dried tomatoes for Mediterranean flair.
Add avocado just before serving for creaminess.
Mix in baby kale for a more robust green option.
Sprinkle lemon zest or chili flakes on top for extra flavor contrast.
Q&A
Can I make it ahead of time?
Yes, prepare up to a day in advance and store refrigerated.
How long will leftovers last?
About 3 days in an airtight container in the fridge.
Can I serve it warm?
Yes, it tastes good slightly warm or chilled.
Is it vegetarian?
Yes, as long as cheese and dressing ingredients are vegetarian-friendly.
Can I make it gluten-free?
Use gluten-free pasta instead of regular rigatoni.
What if I do not like goat cheese?
Substitute feta or fresh mozzarella.
Can I make it dairy-free?
Use a plant-based cheese alternative or omit cheese.
How do I prevent dryness?
Add extra dressing or a drizzle of olive oil before serving leftovers.
Can I freeze this salad?
Freezing is not recommended due to texture changes.
What main dishes pair well?
Grilled chicken, roasted vegetables, or simple soups.
Nutrition
(Approximate per serving)
Calories: 340–380
Protein: 10–12 g
Carbohydrates: 36–40 g
Fat: 16–20 g
Fiber: 3–4 g
Sodium: about 350–450 mg depending on seasoning and cheese
Conclusion
Goat Cheese and Cranberry Rigatoni Salad with Lemon Vinaigrette delivers a delicious balance of creamy, tangy, sweet, and fresh flavors that work beautifully together. The combination of tender pasta, soft goat cheese, chewy cranberries, crunchy nuts, and vibrant greens creates a satisfying texture in every bite. With a simple lemon vinaigrette tying everything together, this salad is both refreshing and comforting. Easy to prepare, adaptable to many variations, and perfect for meal prep or gatherings, it is a versatile recipe that you can customize while still enjoying a consistently flavorful and visually appealing dish.