Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

Forget the sad, mayonnaise-laden pasta salads of yesteryear; we are entering an era of sophisticated sides. The moment the zesty, bright aroma of the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette hits your nose, you’ll understand this is culinary excellence.

This salad is the perfect blend of salty feta, chewy cranberries, and a surprisingly easy dressing, proving you don’t need a culinary degree to create a dish that guarantees applause at any gathering.

• This impressive dish comes together quickly, offering maximum flavor payoff with minimal effort, making it ideal for fast weeknight assembly.
• The vibrant flavor profile perfectly balances the sharp tang of lemon and the sweet burst of cranberries against the savory creaminess of the cheese.
• Visually stunning, the dish features contrasting textures and colors, elevating it far beyond typical side salads into a true centerpiece.
• This robust pasta salad is remarkably versatile, tasting fantastic whether served immediately warm, chilled for picnics, or enjoyed as next-day leftovers.

The Anatomy of a Perfect Potluck Dish

We’ve all been there: staring down a daunting buffet table, trying to decide which dish looks least likely to induce existential dread. The secret to winning the potluck game—or just winning dinner—is creating something that feels decadent yet is entirely manageable. That’s where the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette truly shines. It carries itself with an air of continental sophistication, while secretly requiring only about 15 minutes of hands-on effort.

I first developed this recipe after a disastrous picnic attempt where I realized that anything remotely creamy melts into a questionable puddle under the summer sun. I needed something sturdy, bright, and resilient. The combination of chewy rigatoni and the robust texture of the dried cranberries provides the structure, while the feta delivers the necessary creamy saltiness without dissolving entirely. It’s a study in contrasts that keeps every bite interesting, stopping that dreaded palate fatigue that often sets in with standard pasta salads.

Why Rigatoni Wins the Pasta Race

When selecting your pasta for a salad, shape matters. Forget flimsy spirals or tiny macaroni elbows; they just can’t handle the heavy lifting. Rigatoni, with its sturdy tubes and ridged exterior, is the undisputed champion of cold salads. Those ridges aren’t just for decoration; they are crucial for grasping the dressing. Every little ridge acts like a microscopic sponge, holding onto that zingy Lemon Jus de Raisinaigrette and ensuring that the flavor is distributed evenly throughout the dish.

Furthermore, the wide opening of the tube allows small crumbles of feta and finely chopped herbs to nestle inside, guaranteeing a burst of different textures and flavors in every mouthful. If you’re tempted to substitute, choose something equally robust, like penne or large shells, but trust me—rigatoni gives the ultimate textural satisfaction. Overcooking pasta for salad is a mortal sin; always cook it firmly al dente, cool it immediately under cold water to stop the cooking process, and lightly coat it with a tablespoon of olive oil to prevent sticking before mixing in the other components.

Mastering the Lemon Jus de Raisinaigrette

Let’s talk about the star player: the dressing. We call it the Lemon Jus de Raisinaigrette not just because it sounds incredibly fancy, but because it perfectly describes the sophisticated balance we are aiming for. This isn’t your standard oil and vinegar throw-together; it’s a carefully calibrated blend designed to complement the saltiness of the feta and the sweetness of the cranberries.

The “Jus de Raisinaigrette” portion comes from high-quality white balsamic vinegar or a concentrated white grape juice combined with a touch of sharp rice vinegar. This combination provides the body and subtle sweetness usually found in dressings, but without needing any pomegranate juice. The lemon zest and freshly squeezed juice are non-negotiable; they provide the essential brightness that cuts through the starchiness of the pasta and the richness of the cheese. A finely minced shallot or red onion adds necessary aromatic depth, slowly mellowing into the dressing as the salad rests, transforming from a sharp bite into a gentle, savory undertone. This dressing binds the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette together flawlessly.

Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

Here’s what you’ll need to make this delicious dish:

• Rigatoni PastaChoose a high-quality brand and ensure you cook it strictly al dente for the best salad texture.
• Feta CheeseOpt for block feta packed in brine and crumble it yourself; the pre-crumbled varieties are often drier and lack that signature creamy tang.
• Dried CranberriesThese provide the necessary sweetness and chewy texture that contrasts beautifully with the salty cheese.
• English CucumberSeeded and diced small, this adds a refreshing, crisp texture and a lovely green color without adding too much moisture.
• Fresh Parsley and MintA generous mix of these two herbs provides vibrant freshness and complexity; flat-leaf parsley is preferred for its clean flavor.
• Extra Virgin Olive OilUse a good quality oil as it forms the base of the dressing and contributes significantly to the salad’s overall mouthfeel.
• White Balsamic VinegarThis provides the subtle grape sweetness and acidity necessary for the jus de raisinaigrette base.
• Fresh Lemon Juice and ZestEssential for cutting through the fat and starch, providing the bright, zesty character of the dressing.
• ShallotsFinely minced, the shallot offers a milder, more sophisticated onion flavor that integrates seamlessly into the dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Pasta and Cool Down

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, aiming for a firm al dente texture. Immediately drain the pasta once cooked and transfer it to a large bowl of ice water to shock it, stopping the cooking process completely. Once cooled, drain the pasta thoroughly and toss it lightly with a teaspoon of olive oil to prevent clumping. Set aside while you prepare the remaining components.

Step 2: Assemble the Lemon Jus de Raisinaigrette

In a medium bowl, whisk together the extra virgin olive oil, white balsamic vinegar, fresh lemon juice, and a generous pinch of salt and black pepper. Add the finely minced shallots and the lemon zest. Whisk vigorously until the dressing emulsifies slightly and tastes balanced—it should be bright, tangy, and slightly sweet. Taste and adjust seasoning, adding a touch more vinegar if you prefer a sharper dressing.

Step 3: Combine the Salad Components

In a very large mixing bowl, combine the cooled rigatoni, the crumbled feta cheese, the dried cranberries, and the diced English cucumber. The size of your mixing bowl is important here; you need plenty of space to toss everything without crushing the pasta or the cheese. Once all the main solids are combined, add the finely chopped fresh parsley and mint.

Step 4: Dress and Rest the Salad

Pour the Lemon Jus de Raisinaigrette over the pasta mixture. Using a large spatula or two wooden spoons, gently toss the salad until every piece of rigatoni is coated with the dressing, ensuring the feta doesn’t entirely disintegrate. Cover the bowl and refrigerate the salad for at least one hour, or ideally two hours. This resting period allows the pasta to absorb the vibrant flavors of the jus de raisinaigrette, resulting in a much deeper and more satisfying taste.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Customizing Your Rigatoni Masterpiece

One of the best things about this Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette is its flexibility. While the core components—feta, cranberry, and the zesty dressing—are essential, you can easily adapt the accompanying vegetables and proteins to fit your dietary needs or whatever you happen to have lingering in your crisper drawer. Adding texture and protein can transform this excellent side dish into a substantial main course for lunch or a light dinner.

For extra crunch, try incorporating toasted walnuts or slivered almonds. If you require more color, finely chopped red bell peppers provide sweetness and contrast, while half a cup of pitted Kalamata olives introduce a wonderful depth and salty brine, complementing the feta beautifully. If you choose to add protein, finely diced, grilled chicken or thin strips of pan-seared turkey breast work exceptionally well, provided they are seasoned and cooled completely before mixing into the salad.

Essential Preparation Tips for Make-Ahead Meals

Preparing pasta salad in advance is ideal for entertaining, but timing is key to avoiding a soggy disaster. Always allow the salad to rest for at least one hour to let the flavors meld, but if you plan on serving it the next day, there are a couple of tricks you should employ. First, always slightly under-dress the salad before its long rest in the refrigerator. The pasta will continue to absorb liquid over time, and if you saturate it initially, it will be dry and heavy by serving time.

The solution is simple: reserve about a quarter of the Lemon Jus de Raisinaigrette. When you are ready to serve the salad, remove it from the refrigerator about 20 minutes beforehand to take the chill off, and then toss it with the reserved dressing. This technique instantly perks up the flavors, re-moisturizes the rigatoni, and makes the salad taste freshly prepared. If the salad seems overly thick after resting, simply stir in a splash of water or lemon juice to loosen it up to the perfect consistency.

The Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette is designed to survive transport and thrive in the sunshine, making it the MVP of your next gathering. Embrace the fancy name, enjoy the simple preparation, and bask in the glow of your impressive culinary achievement.

Forget the sad, mayonnaise-laden pasta salads of yesteryear; we are entering an era of sophisticated sides. The moment the zesty, bright aroma of the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette hits your nose, you’ll understand this is culinary excellence.

This salad is the perfect blend of salty feta, chewy cranberries, and a surprisingly easy dressing, proving you don’t need a culinary degree to create a dish that guarantees applause at any gathering.

• This impressive dish comes together quickly, offering maximum flavor payoff with minimal effort, making it ideal for fast weeknight assembly.
• The vibrant flavor profile perfectly balances the sharp tang of lemon and the sweet burst of cranberries against the savory creaminess of the cheese.
• Visually stunning, the dish features contrasting textures and colors, elevating it far beyond typical side salads into a true centerpiece.
• This robust pasta salad is remarkably versatile, tasting fantastic whether served immediately warm, chilled for picnics, or enjoyed as next-day leftovers.

The Anatomy of a Perfect Potluck Dish

We’ve all been there: staring down a daunting buffet table, trying to decide which dish looks least likely to induce existential dread. The secret to winning the potluck game—or just winning dinner—is creating something that feels decadent yet is entirely manageable. That’s where the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette truly shines. It carries itself with an air of continental sophistication, while secretly requiring only about 15 minutes of hands-on effort.

I first developed this recipe after a disastrous picnic attempt where I realized that anything remotely creamy melts into a questionable puddle under the summer sun. I needed something sturdy, bright, and resilient. The combination of chewy rigatoni and the robust texture of the dried cranberries provides the structure, while the feta delivers the necessary creamy saltiness without dissolving entirely. It’s a study in contrasts that keeps every bite interesting, stopping that dreaded palate fatigue that often sets in with standard pasta salads.

Why Rigatoni Wins the Pasta Race

When selecting your pasta for a salad, shape matters. Forget flimsy spirals or tiny macaroni elbows; they just can’t handle the heavy lifting. Rigatoni, with its sturdy tubes and ridged exterior, is the undisputed champion of cold salads. Those ridges aren’t just for decoration; they are crucial for grasping the dressing. Every little ridge acts like a microscopic sponge, holding onto that zingy Lemon Jus de Raisinaigrette and ensuring that the flavor is distributed evenly throughout the dish.

Furthermore, the wide opening of the tube allows small crumbles of feta and finely chopped herbs to nestle inside, guaranteeing a burst of different textures and flavors in every mouthful. If you’re tempted to substitute, choose something equally robust, like penne or large shells, but trust me—rigatoni gives the ultimate textural satisfaction. Overcooking pasta for salad is a mortal sin; always cook it firmly al dente, cool it immediately under cold water to stop the cooking process, and lightly coat it with a tablespoon of olive oil to prevent sticking before mixing in the other components.

Mastering the Lemon Jus de Raisinaigrette

Let’s talk about the star player: the dressing. We call it the Lemon Jus de Raisinaigrette not just because it sounds incredibly fancy, but because it perfectly describes the sophisticated balance we are aiming for. This isn’t your standard oil and vinegar throw-together; it’s a carefully calibrated blend designed to complement the saltiness of the feta and the sweetness of the cranberries.

The “Jus de Raisinaigrette” portion comes from high-quality white balsamic vinegar or a concentrated white grape juice combined with a touch of sharp rice vinegar. This combination provides the body and subtle sweetness usually found in dressings, but without needing any alcohol. The lemon zest and freshly squeezed juice are non-negotiable; they provide the essential brightness that cuts through the starchiness of the pasta and the richness of the cheese. A finely minced shallot or red onion adds necessary aromatic depth, slowly mellowing into the dressing as the salad rests, transforming from a sharp bite into a gentle, savory undertone. This dressing binds the Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette together flawlessly.

Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

Here’s what you’ll need to make this delicious dish:

• Rigatoni PastaChoose a high-quality brand and ensure you cook it strictly al dente for the best salad texture.
• Feta CheeseOpt for block feta packed in brine and crumble it yourself; the pre-crumbled varieties are often drier and lack that signature creamy tang.
• Dried CranberriesThese provide the necessary sweetness and chewy texture that contrasts beautifully with the salty cheese.
• English CucumberSeeded and diced small, this adds a refreshing, crisp texture and a lovely green color without adding too much moisture.
• Fresh Parsley and MintA generous mix of these two herbs provides vibrant freshness and complexity; flat-leaf parsley is preferred for its clean flavor.
• Extra Virgin Olive OilUse a good quality oil as it forms the base of the dressing and contributes significantly to the salad’s overall mouthfeel.
• White Balsamic VinegarThis provides the subtle grape sweetness and acidity necessary for the jus de raisinaigrette base.
• Fresh Lemon Juice and ZestEssential for cutting through the fat and starch, providing the bright, zesty character of the dressing.
• ShallotsFinely minced, the shallot offers a milder, more sophisticated onion flavor that integrates seamlessly into the dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Pasta and Cool Down

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, aiming for a firm al dente texture. Immediately drain the pasta once cooked and transfer it to a large bowl of ice water to shock it, stopping the cooking process completely. Once cooled, drain the pasta thoroughly and toss it lightly with a teaspoon of olive oil to prevent clumping. Set aside while you prepare the remaining components.

Step 2: Assemble the Lemon Jus de Raisinaigrette

In a medium bowl, whisk together the extra virgin olive oil, white balsamic vinegar, fresh lemon juice, and a generous pinch of salt and black pepper. Add the finely minced shallots and the lemon zest. Whisk vigorously until the dressing emulsifies slightly and tastes balanced—it should be bright, tangy, and slightly sweet. Taste and adjust seasoning, adding a touch more vinegar if you prefer a sharper dressing.

Step 3: Combine the Salad Components

In a very large mixing bowl, combine the cooled rigatoni, the crumbled feta cheese, the dried cranberries, and the diced English cucumber. The size of your mixing bowl is important here; you need plenty of space to toss everything without crushing the pasta or the cheese. Once all the main solids are combined, add the finely chopped fresh parsley and mint.

Step 4: Dress and Rest the Salad

Pour the Lemon Jus de Raisinaigrette over the pasta mixture. Using a large spatula or two wooden spoons, gently toss the salad until every piece of rigatoni is coated with the dressing, ensuring the feta doesn’t entirely disintegrate. Cover the bowl and refrigerate the salad for at least one hour, or ideally two hours. This resting period allows the pasta to absorb the vibrant flavors of the jus de raisinaigrette, resulting in a much deeper and more satisfying taste.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Customizing Your Rigatoni Masterpiece

One of the best things about this Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette is its flexibility. While the core components—feta, cranberry, and the zesty dressing—are essential, you can easily adapt the accompanying vegetables and proteins to fit your dietary needs or whatever you happen to have lingering in your crisper drawer. Adding texture and protein can transform this excellent side dish into a substantial main course for lunch or a light dinner.

For extra crunch, try incorporating toasted walnuts or slivered almonds. If you require more color, finely chopped red bell peppers provide sweetness and contrast, while half a cup of pitted Kalamata olives introduce a wonderful depth and salty brine, complementing the feta beautifully. If you choose to add protein, finely diced, grilled chicken or thin strips of pan-seared turkey breast work exceptionally well, provided they are seasoned and cooled completely before mixing into the salad.

Essential Preparation Tips for Make-Ahead Meals

Preparing pasta salad in advance is ideal for entertaining, but timing is key to avoiding a soggy disaster. Always allow the salad to rest for at least one hour to let the flavors meld, but if you plan on serving it the next day, there are a couple of tricks you should employ. First, always slightly under-dress the salad before its long rest in the refrigerator. The pasta will continue to absorb liquid over time, and if you saturate it initially, it will be dry and heavy by serving time.

The solution is simple: reserve about a quarter of the Lemon Jus de Raisinaigrette. When you are ready to serve the salad, remove it from the refrigerator about 20 minutes beforehand to take the chill off, and then toss it with the reserved dressing. This technique instantly perks up the flavors, re-moisturizes the rigatoni, and makes the salad taste freshly prepared. If the salad seems overly thick after resting, simply stir in a splash of water or lemon juice to loosen it up to the perfect consistency.

The Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette is designed to survive transport and thrive in the sunshine, making it the MVP of your next gathering. Embrace the fancy name, enjoy the simple preparation, and bask in the glow of your impressive culinary achievement.

The Accidental Discovery of Sunshine on a Plate

I was attempting a boring lentil soup, honestly. Then, I tripped over a bag of cranberries and accidentally launched feta cheese across the counter. Desperate to salvage the mess, I boiled some rigatoni, tossed everything together, and voilà—the birth of the brilliant Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette. It tasted like summer decided to visit my kitchen.

There are certain recipes that you stumble upon, dishes so unexpected and delightfully vibrant that they instantly earn a permanent slot in your rotation. This Feta and Cranberry Rigatoni Salad is one of those. It happened on a chaotic Tuesday, fueled by panic and a severe lack of planning. I realized my planned meal was going nowhere, and I needed something fast, fresh, and slightly ridiculous. Who pairs feta and cranberries in a cold pasta salad? Apparently, I do, and you should too.

This salad defies the laws of culinary gravity. It manages to be creamy, thanks to the robust feta crumbles, yet incredibly light and zesty, anchored by our signature Lemon Jus de Raisinaigrette. It possesses the perfect balance of savory notes, the tart chewiness of the dried cranberries, and the refreshing crunch of fresh vegetables. It makes an ideal side dish for grilled chicken or turkey burgers, but honestly, it shines bright enough to be the main event at any potluck or picnic. Prepare for the compliments.

The Anatomy of the Perfect Pasta Salad

This isn’t your grandma’s sad, mayonnaise-laden picnic side dish. This pasta salad brings texture, color, and a serious flavor punch. The key lies in contrasting elements: the creamy saltiness of the feta against the sharp sweetness of dried cranberries. We need robust pasta that holds the dressing, which is why rigatoni is our champion. Those ridges capture all the deliciousness, ensuring every single bite delivers maximum flavor. If you use a flimsy pasta, you lose the structural integrity needed to withstand the powerful flavor of the jus.

Building the Lemon Jus de Raisinaigrette

The dressing is where we elevate this from simple side dish to a sensational event. Forget heavy, cloying sauces. We are crafting a light, vibrant, almost effervescent vinaigrette. The term ‘Jus de Raisinaigrette’ sounds fancy, but it simply means we leverage the bright acidity of lemon and vinegar, balancing it with a reduction of concentrated white grape juice. This substitution provides body and a delicate sweetness without resorting to refined sugars. The grape juice concentrate adds a subtle fruity dimension that complements the feta beautifully.

Combine good quality extra virgin olive oil with fresh lemon juice, a splash of mild apple cider vinegar, minced garlic, and a pinch of dried oregano. Whisk it vigorously until it emulsifies slightly. It should coat the back of a spoon lightly—not thickly. Remember to taste as you go; the acidity of lemons can vary significantly. If it tastes too sharp, add a tiny bit more grape juice concentrate. If it tastes dull, a pinch of salt or pepper is usually the cure. Mastering the jus is mastering the entire dish.

Gathering Your Ingredients for the Rigatoni Delight

To prepare the full Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette, precision matters, but don’t panic—it is easy precision. You need fresh, high-quality components. Always buy block feta and crumble it yourself for the best texture. Pre-crumbled feta often dries out too quickly. Slice your red onion extremely thinly; nobody wants a huge chunk of raw onion dominating a bite. Ensure your dried cranberries are plump and soft, not rock-hard specimens from the back of the pantry. The freshness of the parsley also contributes immensely, offering a clean, bright finish that cuts through the richness of the cheese and oil.

Ingredients List

• 1 pound rigatoni pasta
• 8 ounces block feta cheese, crumbled
• 1 cup dried cranberries
• 1/2 red onion, very thinly sliced
• 1 English cucumber, diced small
• 1/2 cup fresh parsley, chopped

For the Lemon Jus de Raisinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons white grape juice concentrate (or reduced white grape juice)
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

Step-by-Step Assembly

The assembly is wonderfully straightforward. Cook the rigatoni according to package directions, aiming for a firm al dente texture. Drain it immediately and rinse it briefly with cold water. This rinsing stops the cooking process and removes excess starch, preventing the final salad from becoming sticky. While the pasta cools, prepare the Lemon Jus de Raisinaigrette by whisking all dressing ingredients vigorously until well combined. The mixture should look slightly creamy due to the emulsification.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, thinly sliced red onion, diced cucumber, and chopped parsley. Pour the entire dressing over the ingredients. Toss everything gently to ensure even coating. Use a large rubber spatula to avoid crushing the rigatoni or the delicate feta crumbles. Taste and adjust the seasoning one final time. If the dish feels heavy, add a tiny extra squeeze of lemon juice. If it needs depth, add a touch more salt. This salad improves vastly if you allow the flavors to meld for at least 30 minutes before serving. Serving it slightly chilled or at room temperature offers the best flavor experience; never serve it straight out of the fridge.

Perfecting the Cooking Process

Achieve efficiency by multitasking. First, boil the rigatoni until perfectly al dente. While the water heats, mince your garlic and chop the vegetables for the dressing. As the pasta drains and cools, assemble the Lemon Jus de Raisinaigrette. This sequence ensures the dressing is fresh and ready to coat the pasta immediately, preventing stickiness.

Add Your Touch

Want to beef it up? Add shredded rotisserie chicken or grilled steak strips for protein. If you dislike cucumber, use sweet bell peppers instead. For an herbal twist, substitute dill or mint for parsley. You can also swap out the rigatoni for another short pasta shape, like penne or farfalle.

Storing & Reheating

Store leftovers of this bright pasta salad in an airtight container in the refrigerator for up to four days. It truly tastes better the next day! Do not attempt to reheat this salad; serve it chilled or at room temperature. If it looks dry, add a tiny drizzle of fresh olive oil or lemon juice before serving.

Chef’s Insider Secrets

• Always undercook the rigatoni by about a minute; it absorbs dressing as it rests, reaching perfect tenderness without becoming mushy.
• If you make the Lemon Jus de Raisinaigrette ahead of time, let it sit on the counter for 15 minutes before serving so the olive oil isn’t too thick.
• Toast the dried cranberries lightly in a dry pan for two minutes; this deepens their flavor and releases their natural sweetness, adding complexity.

My neighbor, who usually only eats plain toast, ate three bowls of this last week. He confessed it was the most refreshing thing he’d ever tasted, proving that even skeptics surrender to the rigatoni magic.

Conclusion for Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette

The Feta & Cranberry Rigatoni Salad with Lemon Jus de Raisinaigrette stands as proof that the best recipes often arise from kitchen chaos. We’ve combined savory feta, tart cranberries, and a spectacularly bright dressing into a dish that truly sings. It requires simple preparation but delivers complex flavors perfect for any gathering, picnic, or quiet evening meal. Remember to use quality ingredients and embrace the power of that tangy Lemon Jus de Raisinaigrette. This salad isn’t just food; it is an attitude adjustment, guaranteed to bring a little sunshine to your plate, no matter the weather outside.

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