Tangy Ricotta & Cranberry Rigatoni Salad Recipe with Zesty Lemon

Creamy ricotta blends beautifully with tart cranberry rigatoni salad, creating a symphony of flavors that dance across your palate.

Pasta lovers recognize this dish as a delightful twist on traditional comfort food.

Mediterranean influences shine through each colorful bite, promising a refreshing experience.

Vibrant ingredients tell a story of culinary creativity and seasonal inspiration.

Crisp lemon vinaigrette adds a zingy brightness that cuts through the richness of cheese.

Chilled and perfect for summer gatherings, this salad feels like a cool breeze on a warm afternoon.

Let’s make something extraordinary that will spark conversation and delight every guest at your table.

Good Reasons to Try Ricotta & Cranberry Rigatoni Salad

• Quick and Easy Preparation: Whip up this delightful pasta salad in mere minutes with simple cooking steps that even beginner cooks can master.
• Flavor Explosion: Discover a perfect balance of tangy lemon, creamy ricotta, sweet cranberries, and peppery arugula that creates an incredibly vibrant taste experience.
• Versatile Crowd-Pleaser: Perfect for potlucks, summer gatherings, lunch meals, or a refreshing side dish that appeals to both adults and kids with its exciting mix of textures and ingredients.
• Nutritious and Balanced: Packed with protein from ricotta and walnuts, greens from arugula, and a zesty vinaigrette that adds both flavor and nutritional value to your meal.

Cranberry Ricotta Rigatoni Salad Ingredients

• Rigatoni: Classic pasta shape perfect for catching dressing and ingredients.

• Ricotta Cheese: Creamy and soft cheese adding rich texture.
• Parmesan Cheese: Sharp Italian cheese for extra flavor.

• Arugula: Peppery green adding fresh crispness.
• Red Onion: Sharp and crunchy vegetable for bite.

• Dried Cranberries, Walnuts: Sweet and nutty additions for texture contrast.

• Olive Oil, Lemon Juice: Core liquids for dressing base.
• Honey, Dijon Mustard: Sweet and tangy flavor enhancers.

• Garlic, Salt, Black Pepper: Essential seasonings for balanced taste.

Ricotta and Cranberry Rigatoni Salad How-To

Step 1: Boil Pasta Perfectly

Fill a large pot with water and add a generous pinch of salt. Drop rigatoni into rapidly boiling water and cook until pasta reaches that perfect al dente texture. Quickly drain the pasta and rinse with cold water to halt the cooking process, preventing overcooking.

Step 2: Whip Up Tangy Vinaigrette

• Olive oil
• Fresh lemon juice
• Honey
• Dijon mustard
• Minced garlic
• Salt
• Cracked black pepper

Vigorously whisk all ingredients until they transform into a smooth, harmonious blend.

Step 3: Build Flavor-Packed Salad

• Cooled rigatoni
• Creamy ricotta cheese
• Tart dried cranberries
• Crunchy toasted walnuts
• Peppery arugula
• Grated Parmesan cheese
• Thinly sliced red onion

Step 4: Dress and Toss

Drizzle the zesty lemon vinaigrette over the salad. Gently toss everything together, ensuring each ingredient gets a luxurious coating of dressing.

Step 5: Chill and Serve

Let the salad rest in the refrigerator for 20 minutes to allow flavors to mingle and develop. Serve chilled and enjoy the explosion of textures and tastes.

Pasta Tips That Blend Ricotta with Cranberry and Lemon Elegantly

• Pasta Perfection: Cook rigatoni just until al dente to maintain a pleasant chewy texture and prevent mushiness.
• Vinaigrette Vigor: Whisk dressing ingredients thoroughly to ensure a smooth, well-integrated flavor that coats every ingredient evenly.
• Cheese Consistency: Use room temperature ricotta for easier mixing and a creamier texture throughout the salad.
• Nut Crunch Preservation: Toast walnuts right before adding to maintain their crisp texture and enhance their nutty flavor.
• Chill and Blend: Let the salad rest in the refrigerator for 20 minutes to allow flavors to meld and develop a more harmonious taste profile.

Save and Rewarm Ricotta & Cranberry Rigatoni Salad

• Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate to prevent soggy pasta.
• Not recommended due to ricotta's delicate texture and watery separation after thawing.
• Gently warm the salad at room temperature for 15-20 minutes before serving. Add a splash of fresh vinaigrette to revive the flavors and moisture.
• If pasta seems dry, drizzle additional olive oil and lemon juice, then toss thoroughly to restore the salad's original freshness and prevent clumping.

Pairings for Ricotta Rigatoni Salad

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that complements the salad's tangy lemon vinaigrette and cuts through the creamy ricotta.
• Complement with Fresh Citrus Sparkling Water: Enhance the dish's bright flavors with a lightly carbonated citrus-infused water that mirrors the lemon's refreshing notes.
• Match with Herbed Goat Cheese Crostini: Create a side appetizer featuring creamy goat cheese spread on toasted baguette slices with fresh herbs to echo the salad's rich and tangy profile.
• Serve Alongside Light Arugula Salad: Prepare a simple side salad with extra arugula, shaved Parmesan, and a light lemon dressing to amplify the main dish's herbal and citrus undertones.

Rigatoni Salad Cranberry Styles

• Gluten-Free Version: Replace rigatoni with gluten-free pasta made from rice, corn, or quinoa. Ensure all other ingredients are certified gluten-free.
• Vegan Alternative: Swap ricotta with cashew-based ricotta or tofu crumbles. Use nutritional yeast instead of Parmesan cheese. Replace honey with maple syrup in the vinaigrette.
• Low-Carb Option: Substitute pasta with spiralized zucchini noodles or cauliflower rice. Increase nut and cheese portions to maintain satisfying texture and flavor.
• Protein-Packed Variation: Add grilled chicken, diced turkey, or chickpeas to boost protein content. Keep other ingredients the same for a hearty, nutritious meal.

FAQs

• Why use dried cranberries in this pasta salad?

Dried cranberries add a delightful sweet-tart burst of flavor that complements the creamy ricotta and tangy lemon vinaigrette, creating a balanced and interesting taste profile.

• Can I substitute the arugula with another green?

Yes, you can easily swap arugula with baby spinach or mixed salad greens. Choose a leafy green with a mild, slightly peppery flavor for the best result.

• Is toasting the walnuts necessary?

Toasting walnuts is optional but recommended. It enhances their nutty flavor and provides a crunchier texture, elevating the overall taste and mouthfeel of the pasta salad.

• How do I prevent the pasta from becoming mushy?

Cook the rigatoni al dente and immediately rinse with cold water after draining. This stops the cooking process and helps maintain the pasta’s firm texture in the salad.

Ricotta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 32 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy ricotta meets tart cranberries in this elegant Ricotta & Cranberry Rigatoni Salad, drizzled with zesty lemon vinaigrette. Refreshing Mediterranean flavors dance through each pasta bite, inviting palates to savor summer’s most delightful culinary harmony.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) rigatoni pasta
• 1/2 cup (120 grams) ricotta cheese
• 1/4 cup (30 grams) fresh arugula

Dried and Chopped Ingredients:

• 1/3 cup (50 grams) dried cranberries
• 1/4 cup (30 grams) toasted walnuts, chopped
• 1/4 cup (25 grams) Parmesan cheese, grated
• 1/4 cup (40 grams) red onion, thinly sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil a generously salted water pot and cook rigatoni until perfectly tender, maintaining a slight firmness to the pasta.
2. Rapidly cool the cooked pasta by rinsing under cold water, ensuring it stops cooking and prevents clumping.
3. Craft a vibrant lemon vinaigrette by whisking olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and cracked black pepper until smoothly integrated.
4. In a spacious mixing vessel, layer the chilled rigatoni with creamy ricotta, tangy dried cranberries, crunchy toasted walnuts, peppery arugula, sharp Parmesan, and thinly sliced red onion.
5. Gently cascade the prepared vinaigrette over the pasta mixture, carefully folding ingredients to ensure uniform coating without crushing delicate components.
6. Allow the salad to rest briefly in the refrigerator, permitting flavors to harmonize and intensify, creating a more complex taste profile.
7. Serve chilled, presenting a refreshing and textured pasta salad that balances creamy, crunchy, and zesty elements.

Notes

• Keep pasta slightly firm to maintain texture and prevent mushiness when mixed with other ingredients.
• Toast walnuts beforehand to enhance their nutty flavor and provide a delightful crunch.
• Rinse pasta with cold water to stop cooking and prevent clumping, ensuring a perfect salad consistency.
• Substitute ricotta with Greek yogurt for a lighter, protein-packed alternative that works great for health-conscious diets.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Lunch, Appetizer
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 330
• Sugar: 10 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 15 mg