Feta Cranberry Penne Salad

This feta and cranberry penne salad is a perfect blend of creamy, sweet, and tangy flavors that comes together in just 25 minutes. It works beautifully for quick lunches or light dinners when you want something fresh and satisfying without a lot of fuss.

I first made this salad on a warm afternoon when I needed a quick meal. It instantly became a favorite for how easy and tasty it was, especially with the sweetness from the cranberries and the crunch from walnuts.

Ingredients

• Penne pasta: is the foundation choose a quality brand that cooks firm and holds sauce well
• Feta cheese: adds creamy saltiness opt for fresh, crumbly feta stored in brine for the best taste
• Dried cranberries: bring a chewy sweetness that contrasts nicely with the salty feta
• Toasted walnuts: provide a nutty crunch and deepen the texture profile
• Baby spinach: adds freshness and subtle earthiness without overpowering
• Red onion: lends a mild sharpness pick a bright purple onion with firm layers
• Fresh orange juice: brightens the vinaigrette and balances sweetness with acidity use freshly squeezed whenever possible
• Olive oil: gives body and richness to the dressing extra virgin olive oil will add a fruity nuance
• Honey and Dijon mustard: help emulsify and sweeten the vinaigrette bringing it all together smoothly
• Salt and black pepper: season gently to enhance all flavors without overwhelming them

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente which means tender but still with a slight bite. Drain the pasta and rinse it quickly under cold water to stop cooking and cool it down for the salad. Set aside to drain completely.

Make the Orange Vinaigrette:

In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper. Keep whisking until the dressing is fully combined and slightly thickened. This vinaigrette brings a lively and sweet citrus note that complements the other ingredients perfectly.

Assemble the Salad:

In a large mixing bowl, combine the cooled penne pasta with crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion. Gently toss everything together to mix the textures and flavors evenly.

Dress and Toss:

Drizzle the orange vinaigrette evenly over the salad mixture. Use a large spoon or salad tongs to toss the salad gently but thoroughly so each bite has a bit of dressing. Let it sit for a few minutes if you can to allow the flavors to meld.

My favorite part of this salad has to be the sweet-tart burst you get from the dried cranberries paired with the salty creaminess of the feta. One summer, I brought this salad to a family picnic and everyone kept going back for more. It really shines as a crowd-pleaser.

Storage Tips

Store leftover salad in an airtight container in the fridge. It keeps well up to three days but the pasta might absorb some dressing making it less crisp so I recommend adding a splash of extra orange juice or olive oil before serving again.

Ingredient Swaps

If you don’t have penne, feel free to use any small pasta like fusilli or farfalle. Toasted pecans or almonds can replace walnuts for a different crunch. Swap baby kale or arugula for spinach to add a peppery bite. Maple syrup can substitute honey in the vinaigrette if you prefer a deeper sweetness.

Serving Ideas

This salad works well alongside grilled chicken or fish for a light meal or can be a star on its own for vegetarian guests. Pair it with warm crusty bread to round out the meal and enjoy the mix of textures and flavors.

These small details elevate this simple salad to something special.

Frequently Asked Recipe Questions

→ How do you prevent the pasta from sticking?

Cook the penne until just al dente, then rinse under cold water to halt cooking and remove excess starch. This helps keep the pasta separate and ideal for tossing in the salad.

→ Can I substitute walnuts with other nuts?

Yes, toasted pecans or almonds work well, offering a similar crunch and complementary nutty flavor that pairs nicely with the tart cranberries and creamy feta.

→ What’s the best way to make the vinaigrette?

Whisk fresh orange juice with olive oil, honey, Dijon mustard, salt, and pepper until emulsified. This creates a tangy and slightly sweet dressing that brightens the salad.

→ How should leftovers be stored?

Place the salad in an airtight container and refrigerate. It stays fresh for up to three days, though tossing before serving helps redistribute the dressing.

→ Are there protein options to add?

Adding grilled chicken or chickpeas provides extra protein and makes the dish more filling without overpowering the salad’s fresh flavors.