Feta Cranberry Penne Salad

This Feta and Cranberry Penne Salad with Orange Vinaigrette has quickly become my go to for lunches and potlucks when I want something that is bright filling and unique. The sweet tart dried cranberries pop against the creamy feta and crisp baby spinach while the citrusy dressing makes your whole kitchen smell fresh. It is a dish that never fails to impress friends or family and it comes together in little more time than it takes to cook pasta.

The way the orange vinaigrette ties everything together just feels a little bit like sunshine. My sister now requests it every time she visits especially for family lunches outdoors.

Ingredients

• Penne pasta: gives a sturdy base and holds the vinaigrette well. Choose bronze cut or whole wheat pasta for extra texture or nutrition
• Feta cheese: brings tangy saltiness. Look for blocks of feta in brine for best flavor and creamy texture
• Dried cranberries: add natural sweetness and chew. Try to find unsweetened or low sugar versions for a bit less sugar
• Toasted walnuts: provide crunch and earthiness. Toast them lightly in a dry pan to bring out flavor
• Baby spinach: offers fresh green color and a mild taste. Pick leaves that are vibrant and not wilted
• Red onion: offers sharp flavor and crunch. Slice it very thinly for the best texture in the salad
• Fresh orange juice: forms the vinaigrette’s zesty backbone. Use a ripe navel orange and squeeze it just before mixing for the brightest flavor
• Olive oil: helps the vinaigrette emulsify and coats each bite. Use extra virgin for best aroma and body
• Honey: rounds out the tartness in the dressing with a touch of natural sweetness. Choose raw or local honey if possible
• Dijon mustard: helps the vinaigrette stay together and adds a gentle tang. Go for real Dijon from France for extra punch
• Salt: brings all the dressing flavors together. Opt for fine sea salt so it distributes well
• Black pepper: gives a gentle bit of heat and balances sweet notes. Freshly cracked is best for flavor

Instructions

Cook the Pasta:

Boil water in a large pot and salt it generously for flavor. Add penne and cook until just al dente according to the package instructions which is usually about 10 minutes. Drain the noodles then rinse them under cold water to stop the cooking and cool them down fully. Set aside to drain completely

Make the Orange Vinaigrette:

In a small mixing bowl pour in fresh orange juice then add olive oil honey Dijon mustard salt and black pepper. Whisk vigorously until the mixture looks silky and completely combined. Taste and adjust salt or honey if needed so the dressing is balanced

Assemble the Salad:

Place cooked and cooled penne in a large salad bowl. Add crumbled feta dried cranberries toasted walnuts baby spinach and paper thin red onion slices. Use clean dry hands or salad tongs to gently combine these ingredients. This helps distribute flavors without bruising the spinach

Dress and Toss:

Pour the vibrant orange vinaigrette over the salad. Using two big spoons or salad hands toss everything gently but thoroughly until the dressing evenly coats every piece. Let the salad sit for a few minutes if possible so the flavors meld

My absolute favorite part is the feta because it soaks up the orange dressing and turns into little flavor-packed bites. The first time I served this at a family get together my aunt asked for the recipe the minute she took her first forkful.

Storage Tips

Store the salad and dressing separately if making ahead. Combine just before eating to keep everything crisp. Leftovers can be refrigerated up to three days. If spinach wilts just add a handful of fresh leaves before serving and toss again to revive

Ingredient Substitutions

You can swap walnuts for pecans or almonds for a different nutty note. Goat cheese crumbles work if you do not have feta. Try arugula instead of spinach for a peppery twist. Use maple syrup as a natural honey alternative in the vinaigrette

Serving Suggestions

Serve chilled as a main dish for lunch or dinner especially on warm days. It pairs beautifully with grilled chicken or roasted chickpeas for extra protein. If you want something fancy serve over a bed of arugula with extra orange zest scattered on top for color

Cultural and Historical Context

This salad blends Mediterranean ingredients with an American twist using dried cranberries for sweetness and crunch. The orange vinaigrette is reminiscent of flavors in Greek cuisine where citrus and fresh cheese are classic combos. In my family it is now forever tied to summertime gatherings in our backyard

Seasonal Adaptations

Swap spinach for kale or mixed greens in winter. Add fresh strawberries or blueberries in spring for extra fruit pop. Roasted butternut squash or sweet potato cubes add heartiness in colder months

Success Stories

I have heard from several friends and readers who now bring this salad to their holiday tables. Kids especially love picking out the cranberries and feta bites. One friend made it for her office potluck and said there was not a single noodle left at the end

Freezer Meal Conversion

If you want to make the noodles ahead you can freeze cooked plain penne in a zip bag. Thaw and toss with the rest of the ingredients just before serving. Never freeze the assembled salad because the feta and greens will not keep their texture

This salad is a fresh take on pasta salads and is sure to become a favorite for any season. It is both vibrant and simple to prepare.

Common Recipe Questions

→ Can I use a different pasta shape?

Absolutely! Fusilli, rotini, or farfalle are great substitutes that hold the dressing and ingredients well.

→ Is there a vegan alternative to feta?

You can use plant-based feta or cubed firm tofu for a vegan option while maintaining creaminess.

→ How can I add more protein?

Consider adding cooked chickpeas or grilled chicken for extra protein, matching dietary preferences.

→ Can this be prepared ahead?

Yes, prepare components in advance and refrigerate; add the orange vinaigrette just before serving.

→ What other vegetables work well in this dish?

Bell peppers, cucumbers, or cherry tomatoes add extra freshness and texture to the salad.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to two days for best taste and texture.