If you’re looking for a refreshing pasta salad that’s packed with flavor, this Feta Cranberry Penne Salad is the perfect choice. Tender penne, creamy feta, sweet dried cranberries, crunchy walnuts, and fresh spinach are tossed in a bright homemade orange vinaigrette for a colorful dish that’s ideal for lunches, picnics, potlucks, or light dinners.
Why You’ll Love This Recipe
- Sweet, tangy, creamy, and crunchy in every bite.
- Ready in about 20 minutes.
- Perfect for meal prep and gatherings.
- Made with wholesome, simple ingredients.
- Delicious served chilled or slightly cool.
- Family-friendly and naturally vegetarian.
Ingredients
- 8 oz penne pasta
- ½ cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup toasted walnuts, chopped
- 2 cups baby spinach
- ¼ cup red onion, thinly sliced
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente.
- Drain the pasta and rinse under cold water until completely cool. Drain well.
- In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, feta cheese, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Chill for 15–30 minutes before serving for the best flavor. This Feta Cranberry Penne Salad tastes even better after the ingredients have had time to absorb the citrus dressing.
Tips & Tricks
- Toast the walnuts for extra crunch and nutty flavor.
- Use freshly squeezed orange juice for the brightest vinaigrette.
- Add grilled chicken for extra protein.
- Substitute pecans or almonds for walnuts.
- Mix in cucumber or celery for added crunch.
- Prepare the dressing ahead of time and refrigerate separately until serving.
Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Baby arugula can replace spinach for a peppery flavor.
- Goat cheese works well if feta isn’t available.
- For extra freshness, garnish with orange zest and chopped parsley.
- Serve alongside grilled chicken, roasted vegetables, or crusty bread.
Nutrition (Approximate Per Serving)
- Calories: 385
- Protein: 11g
- Carbohydrates: 42g
- Fat: 20g
- Fiber: 4g
- Sugar: 14g
FAQ
Can I make Feta Cranberry Penne Salad ahead of time?
Yes. Prepare it up to one day in advance. The flavors become even better after chilling.
Can I use another pasta shape?
Absolutely. Rotini, bow tie, fusilli, or farfalle all work beautifully.
Can I make it gluten-free?
Yes. Simply substitute your favorite gluten-free pasta.
Can I omit the walnuts?
Certainly. Pecans, almonds, sunflower seeds, or pumpkin seeds are great alternatives.
Can I use bottled orange juice?
Fresh orange juice provides the best flavor, but bottled juice can be used in a pinch.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended because the spinach and feta lose their texture.
Reheating: This salad is best served cold. If preferred, let it sit at room temperature for about 15 minutes before serving.
Similar Recipes
Feta Cranberry Penne Salad with Orange Vinaigrette
Ingredients
- 8 oz penne pasta
- ½ cup feta cheese crumbled
- ½ cup dried cranberries
- ¼ cup toasted walnuts chopped
- 2 cups baby spinach
- ¼ cup red onion thinly sliced
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente.
- Drain the pasta and rinse under cold water until completely cool. Drain well.
- In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, feta cheese, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Chill for 15–30 minutes before serving for the best flavor. This Feta Cranberry Penne Salad tastes even better after the ingredients have had time to absorb the citrus dressing.
Notes
- Baby arugula can replace spinach for a peppery flavor.
- Goat cheese works well if feta isn’t available.
- For extra freshness, garnish with orange zest and chopped parsley.
- Serve alongside grilled chicken, roasted vegetables, or crusty bread.
Conclusion
This Feta Cranberry Penne Salad is the perfect balance of sweet, savory, creamy, and citrusy flavors. Whether you’re preparing a quick weekday lunch, a holiday side dish, or a colorful potluck favorite, this easy pasta salad is guaranteed to impress with its fresh ingredients and vibrant orange vinaigrette.