Irresistible Feta & Cranberry Penne Salad With Orange Vinaigrette

Feta & Cranberry Penne Salad With Orange Vinaigrette is the kind of bowl that brightens a rushed weeknight and also shines on a weekend potluck. Think pillowy penne tossed with tangy feta, sweet dried cranberries, toasty walnuts, peppery baby spinach, and a citrusy orange vinaigrette that ties everything together. It’s fresh, easy, and — dare I say — a little bit addictive.

Brief introduction — what this salad is

This is a pasta salad that eats like a light meal. Use it as a main or a side: it’s at home on lunch tables, picnic spreads, and dinner plates. The panoply of textures — chewy cranberries, creamy feta, crunchy nuts, and tender pasta — keeps every bite interesting. Ready in about 25 minutes, it’s perfect for Salads For Dinner Families who want speed without sacrificing flavor.

Why you’ll love it

Why reach for this over a boring green salad? Three reasons:

• Balance — sweet, salty, tangy, and crunchy all at once.
• Versatility — serve it cold for a Cold Refreshing Dinner or room-temp as a Signature Salad at a party.
• Speed — cooks fast and stores well for grab-and-go lunches.

Bold tip: Salt your pasta water generously — it’s the fastest way to boost the overall flavor.

The story behind the recipe

This recipe grew out of lunchtime creativity: I wanted a pasta salad that didn’t taste like a jar of dressing and that felt bright instead of heavy. A squeeze of orange changed everything — the citrus lifts the creamy feta and complements the dried cranberries beautifully. Friends asked for the recipe. Now I bring it to family dinners and potlucks because it reliably disappears.

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Ingredients breakdown — what you need and why

Here’s a quick guide to each component and the role it plays.

• Penne pasta — a sturdy shape that holds dressing and keeps its bite; perfect for Feta Cranberry Penne Salad.
• Feta cheese — adds tang and creamy saltiness; crumble it into scattered pockets of flavor.
• Dried cranberries — fruity sweetness and chewy texture; think Pasta Salad With Cranberries energy.
• Toasted walnuts (or pecans) — crunchy contrast and nutty depth.
• Baby spinach or mixed greens — freshness and color; the spinach wilts just a touch when tossed with warm pasta.
• Thinly sliced red onion — a sharp note to cut the sweetness.
• Fresh orange juice & zest — the star of the vinaigrette; bright and aromatic.
• Olive oil, Dijon mustard, honey — for emulsified, balanced dressing.
• Salt & pepper — small amounts make a big difference.
• Optional: add-ins like roasted peppers, cucumber, grilled chicken, or a handful of fresh herbs.

Bold tip: Toast the nuts briefly in a dry pan — it wakes up their oils and adds huge flavor with minimal effort.

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Step-by-step — How to make it

Follow these concise steps and you’ll have a gorgeous salad in under 30 minutes.

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until al dente (check package), usually 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Toss with a drizzle of olive oil to prevent sticking.
2. Toast the walnuts. While pasta cooks, heat a skillet over medium heat and toast walnuts 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
3. Make the orange vinaigrette. In a small bowl or jar combine fresh orange juice, 1 tbsp orange zest (optional but amazing), 3 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, salt, and pepper. Whisk or shake until emulsified. Taste and tweak.
4. Assemble the salad. In a big mixing bowl combine the cooled penne, baby spinach, crumbled feta, dried cranberries, thinly sliced red onion, and toasted walnuts. Drizzle with the orange vinaigrette and toss gently until everything is evenly coated.
5. Finish & serve. Let the salad sit 5–10 minutes for flavors to marry, then taste for salt, add a bit more vinaigrette if needed, and serve.

Bold tip: If you plan to serve later, store the vinaigrette separately and toss right before serving to keep greens crisp.

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Pro tips for perfect results

• Don’t overcook the penne. Al dente pasta holds dressing better and prevents a soggy salad.
• Make the vinaigrette by taste. Orange sweetness varies — adjust honey and mustard to match.
• Add the greens last. If you toss spinach with very warm pasta it wilts nicely—if you want it crisp, wait until the pasta cools.
• Use quality feta. A crumbly, tangy feta beats the pre-crumbled kind every day.
• Chill briefly before serving. A 15–20 minute rest in the fridge helps flavors settle and meld.

Bold tip: Want extra zip? Stir in a splash of white wine vinegar or a teaspoon of sherry vinegar to the vinaigrette.

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Variations to try

Make this salad your own with these simple swaps:

• Protein boost: Add chopped grilled chicken, shrimp, or chickpeas for a heartier Feta Cranberry Pasta Salad.
• Vegan option: Use plant-based feta or ripe avocado, swap honey for maple syrup.
• Crunch swap: Use pepitas or toasted almonds instead of walnuts.
• Fruit twist: Use fresh pomegranate seeds in place of cranberries for a seasonal pop.
• Herb-forward: Fold in chopped basil, mint, or parsley for an aromatic lift.

Fun idea: Turn it into a warm plate by serving with just-cooked, slightly warm pasta so the feta softens and the greens tenderize — lovely on cool nights.

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Best ways to serve

This is a flexible salad — here are some serving scenarios:

• Weeknight main: Add grilled chicken and a side of crusty bread.
• Potluck centerpiece: Make a large bowl and bring extra dressing for topping.
• Picnic-friendly: Keep dressing separate until you serve.
• Brunch or buffet: Plate small portions on mixed greens and top with microgreens for a Signature Salad vibe.

Bold serving tip: A little extra orange zest or a sprinkle of flaky sea salt right before serving takes it from great to restaurant-level.

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Quick tips for storage & leftovers

• Fridge life: Store in an airtight container for up to 3 days. Keep the vinaigrette separate if possible.
• Re-toss before serving: Ingredients settle; give it a fresh toss and a squeeze of orange before eating.
• Nuts stay crunchy: Store nuts separately and add them at service if you expect leftovers — they’ll keep their crunch longer.

Bold tip: This salad holds up well — it actually tastes better after a few hours when the flavors mingle (just keep the greens and dressing separate if you plan a long delay).

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FAQs

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Final thoughts — why this belongs in your kitchen

Whether you need a quick Cold Refreshing Dinner, a bright Signature Salad for guests, or a reliable lunchbox rotation, this Feta Cranberry Penne Salad checks the boxes. It’s flexible, fast, and full of contrasts that keep every bite interesting. The citrus vinaigrette makes it sing, and the feta + cranberry combo gives you that perfect sweet-and-salty rhythm.

So — next time you’re staring blankly at the fridge at 5pm, toss this together. Need a crowd-pleasing dish for friends? Make a double batch. Want a light lunch all week? Portion it out and enjoy. This recipe earns its place as a dependable, delicious staple — and it might just become your new favorite Pasta Salad With Cranberries.

Go ahead — give it a whirl. You’ll come back for more.

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