The first time I tossed together this feta cranberry penne salad with orange vinaigrette, my kitchen smelled like a sunlit orchard — sweet citrus, salty cheese, and that zing from the vinaigrette. Honestly, the whole thing was a happy accident. I had leftover penne, a lonely block of feta, and a bag of dried cranberries just begging for attention. So, I started mixing, and before I knew it, I’d created a salad so fresh and vibrant, it felt like summer in a bowl.
You know those days when you crave something light but satisfying? This feta cranberry penne salad is my go-to when I want to impress friends at a picnic, or just treat myself after a long day. There’s something magical about how the creamy feta melts into the warm pasta, while tart cranberries keep every bite lively. The orange vinaigrette ties it all together—bright and tangy, with a hint of sweetness that makes you want to lick the bowl (no judgment here!).
I’ve tested this recipe more times than I can count. I’ve tried swapping cheeses, using different citrus, and even mixing in nuts for crunch. But, let’s face it, nothing beats the original combo. If you’re looking for a salad that’s easy enough for a weeknight but fancy enough for guests, you’re in the right place. This feta cranberry penne salad brings together bold flavors, simple techniques, and a healthy punch—perfect for busy families, summer potlucks, or anyone needing a quick meal that feels special. So, grab your penne and let’s make something unforgettable!
Why You’ll Love This Recipe
After years of making salads for family gatherings and neighborhood barbecues, this feta cranberry penne salad stands out every single time. It’s not just me—my friends practically beg for the recipe, and my kids actually ask for seconds (that’s saying something!). Here’s why you’ll fall in love with this salad too:
- Quick & Easy: Ready in under 25 minutes! Perfect for weeknights, spontaneous picnics, or when you realize you’re hungry and want something real, fast.
- Simple Ingredients: No need to hunt for fancy stuff. Penne, feta, cranberries, and oranges are all you really need—and I bet you have most of them right now.
- Perfect for Summer: This salad shines at outdoor potlucks, brunches, or lunch by the pool. It’s light, refreshing, and packed with flavor.
- Crowd-Pleaser: It’s one of those rare dishes that gets rave reviews from both kids and adults. The sweet-tart combo is a real winner!
- Unbelievably Delicious: The creamy feta against the chewy cranberries—oh, and that orange vinaigrette? It’s a flavor party in your mouth.
What makes this feta cranberry penne salad different from all those other pasta salads? For starters, the orange vinaigrette—it’s homemade, and trust me, that little burst of citrus is everything. Unlike some salads that get soggy or bland, this one holds up beautifully, even after chilling in the fridge. I use a tip I learned from a chef friend: toss the pasta with vinaigrette while it’s still a bit warm, so it really soaks up all the flavor.
This isn’t just another salad. It’s the kind you crave, the kind you make for celebrations, and the kind that makes you pause mid-bite just to savor it. Comfort food doesn’t have to be heavy, and this dish proves it. Whether you’re impressing guests or just treating yourself, you’ll come back to this recipe again and again.
Ingredients Needed
This feta cranberry penne salad uses fresh, wholesome ingredients to create a bold, tangy, and satisfying dish. Most of the ingredients are pantry staples, but a few make the salad truly special. Here’s what you’ll need:
- Pasta:
- Penne pasta – 12 oz (340g), dried (whole wheat or gluten-free works too)
- Cheese:
- Feta cheese – 5 oz (140g), crumbled (I like Dodoni or President brands for creaminess)
- Fruit & Veg:
- Dried cranberries – 2/3 cup (85g) (unsweetened if you prefer less sugar)
- Red onion – 1/4 small, finely diced (adds a little bite)
- Baby spinach or arugula – 2 cups (60g), roughly chopped (optional but adds color and freshness)
- Orange zest – 1 teaspoon (from a fresh orange)
- Orange Vinaigrette:
- Fresh orange juice – 1/3 cup (80ml) (about 1 large orange)
- Olive oil – 1/4 cup (60ml) (extra virgin for best flavor)
- White wine vinegar – 2 tablespoons (30ml) (or apple cider vinegar)
- Honey – 1 tablespoon (15ml) (maple syrup for vegan option)
- Dijon mustard – 1 teaspoon (adds tang and emulsifies)
- Salt – 1/2 teaspoon (or to taste)
- Black pepper – 1/4 teaspoon
- Optional Add-Ins:
- Toasted walnuts or pecans – 1/2 cup (50g) (for crunch)
- Fresh herbs – mint or parsley, chopped, to garnish
- Cherry tomatoes – halved, for extra color and juice
Ingredient tips: I always look for feta packed in brine—it’s creamier and less crumbly. For cranberries, I like the tartness of unsweetened ones, but sweetened work if you prefer a sweeter salad. If you’re gluten-free, swap the penne for your favorite rice or lentil pasta. For vegans, use a plant-based feta and maple syrup instead of honey.
Sometimes I swap baby spinach for arugula when I want more peppery flavor, and in winter, I’ve even tossed in roasted butternut squash. The orange zest is totally worth adding—it boosts the citrus aroma big time. If you want the salad to feel heartier, add cooked chicken or chickpeas.
Equipment Needed
You don’t need fancy gadgets for this feta cranberry penne salad. Here’s what I use every time, plus a few alternative options if your kitchen is more minimal:
- Large pot – For boiling the penne. Any sturdy pot will do.
- Colander – To drain the pasta. (If you don’t have one, use a slotted spoon and drain carefully.)
- Mixing bowl – For tossing the salad. A big glass or stainless steel bowl works best.
- Small whisk or fork – For blending the vinaigrette. (In a pinch, shake it up in a jar!)
- Measuring cups and spoons – For accuracy. I use basic plastic ones from the dollar store, they’ve lasted for years.
- Chef’s knife & cutting board – For chopping onion, zesting orange, and prepping greens.
- Zester or fine grater – For that essential orange zest. (You can use the fine side of a box grater.)
If you want to toast nuts, a small skillet is handy. For serving, a large platter looks gorgeous on the table. My top tip: rinse and dry your colander right after draining pasta so it doesn’t get starchy and sticky. And, if you’re shopping for equipment, look for dishwasher-safe bowls—they make cleanup a breeze.
Preparation Method
-
Prep the Pasta:
Bring a large pot of salted water to a boil (use about 1 tablespoon salt for 3 quarts/3 liters water). Add 12 oz (340g) penne pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Stir occasionally so the penne doesn’t stick.
Prep note: Don’t overcook—the salad is best with a little bite to the pasta. Taste a piece at 10 minutes! -
Drain and Cool:
Drain the pasta in a colander, then immediately rinse with cold water to stop cooking and cool it down. Shake off excess water. Transfer penne to a large mixing bowl.
Sensory cue: The pasta should feel cool to the touch and not sticky. -
Mix the Vinaigrette:
In a small bowl, whisk together 1/3 cup (80ml) fresh orange juice, 1/4 cup (60ml) olive oil, 2 tablespoons (30ml) white wine vinegar, 1 tablespoon (15ml) honey, 1 teaspoon Dijon mustard, 1 teaspoon orange zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and slightly thickened.
Prep note: If you have a jar, add all ingredients, screw on the lid, and shake—easy emulsification! -
Assemble the Salad:
Add 5 oz (140g) crumbled feta cheese, 2/3 cup (85g) dried cranberries, 1/4 small red onion (finely diced), and 2 cups (60g) chopped baby spinach or arugula to the penne.
Pour the orange vinaigrette over everything.
Sensory cue: The salad should look glossy, with bright flecks of green and red throughout. -
Toss and Taste:
Toss gently with salad tongs or two big spoons until well coated. Taste and adjust seasoning—add a pinch more salt or a splash more vinegar if needed.
Personal tip: I save a little vinaigrette to drizzle on top just before serving—it keeps the salad extra fresh. -
Add Optional Ingredients:
If you like, fold in 1/2 cup (50g) toasted walnuts/pecans, a handful of cherry tomatoes, or fresh herbs. These add crunch, color, and even more flavor.
Troubleshooting: If the salad looks dry, add a tiny bit more olive oil or orange juice. -
Chill or Serve:
If you have time, chill the salad in the fridge for 30 minutes so flavors mingle. Or serve right away at room temperature.
Warning: Don’t let the salad sit out for more than 2 hours on a hot day—it’s best enjoyed fresh!
Efficiency tip: Prep the vinaigrette while the pasta cooks. If you’re in a rush, use pre-crumbled feta and prewashed greens. For a little extra flair, garnish with more orange zest before serving—it makes the salad pop!
Cooking Tips & Techniques
After making this feta cranberry penne salad dozens of times (and surviving a few kitchen disasters), here are my favorite tips for perfect results:
- Pasta Texture: Don’t overcook the penne. Al dente is key, or the salad gets mushy. If you’re unsure, taste-test at the early end of the suggested cook time.
- Rinsing Pasta: I always rinse the pasta after draining. It cools it quickly and stops the cooking, so you don’t end up with sticky clumps. It also removes excess starch for a lighter salad.
- Vinaigrette Emulsification: Whisk the vinaigrette until it’s silky and slightly thick. If it separates, just whisk again. A jar shake is perfect for getting it right.
- Balancing Flavors: Taste before serving! Sometimes cranberries are sweeter, sometimes feta is saltier. Adjust salt, pepper, or vinegar to suit your palate.
- Chilling: If you have time, chilling the salad for 30 minutes deepens the flavors. Just give it a toss before serving, as the pasta can settle.
- Common Mistakes: Once, I used pre-grated feta and it turned grainy—stick with block feta, crumbled by hand for best creaminess. Also, don’t add nuts until just before serving or they’ll lose their crunch.
- Multitasking: Make the vinaigrette while the pasta cooks. Chop veggies as you wait for water to boil. It’s all about moving smoothly through the steps!
Consistency tip: Always measure your ingredients, especially for the dressing. “Eyeballing” orange juice can throw off the flavor balance. If you’re serving a crowd, double the recipe and keep extra vinaigrette on the side. Trust me, people will want more!
Variations & Adaptations
One of the things I love about this feta cranberry penne salad is how easily you can mix it up. Here are three of my favorite ways to adapt it:
- Gluten-Free: Swap regular penne for a gluten-free option made from rice, corn, or lentils. I’ve used Jovial and Barilla gluten-free pastas with great results. Just watch the cook time—they soften faster!
- Vegan-Friendly: Use vegan feta (Violife is pretty tasty) and maple syrup in the vinaigrette instead of honey. The salad stays tangy and bright—even my vegan friends go back for seconds.
- Seasonal Twist: In the fall, toss in roasted butternut squash or sweet potato cubes. For summer, add fresh blueberries or strawberries instead of cranberries. The salad becomes a whole new experience!
If you want even more customization, try adding grilled chicken or chickpeas for protein. Swap spinach for arugula if you like a peppery kick. As for allergens, leave out nuts for nut-free, and always double-check your feta for dairy sensitivities. My personal favorite variation is adding a handful of fresh mint leaves—it’s unexpectedly refreshing!
For different cooking methods, you can cook the penne ahead and chill overnight, then toss everything fresh the next day. The flavors get even better! Don’t be afraid to experiment—this salad welcomes creativity.
Serving & Storage Suggestions
This feta cranberry penne salad shines as a main dish or side, served chilled or at room temperature. I love plating it on a big white platter with a sprinkle of extra feta and orange zest—looks stunning and totally Pinterest-worthy.
- Serving: Best served cold or just slightly chilled. Pair with grilled chicken, salmon, or a crisp white wine for dinner. For picnics, pack it in a sealed container and keep in a cooler.
- Presentation: Garnish with fresh herbs (mint or parsley), a few extra cranberries, and a drizzle of leftover vinaigrette. Add edible flowers for a summer vibe!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad keeps its texture and flavor well.
- Freezing: I don’t recommend freezing—the pasta and cheese lose their best texture.
- Reheating: If you prefer warm pasta salad, gently microwave portions for 30 seconds, but I think it’s best cold.
- Flavor Development: The salad gets more flavorful as it sits. I sometimes make it the night before a party so the vinaigrette really soaks in.
Tip: If the salad seems a little dry after chilling, just splash on extra orange juice or olive oil and toss again. Fresh as new!
Nutritional Information & Benefits
This feta cranberry penne salad is balanced, nutritious, and satisfying. Here’s a rough breakdown for one serving (based on six servings):
- Calories: ~350 kcal
- Protein: ~10g
- Carbs: ~45g
- Fat: ~15g
- Fiber: ~4g
Health benefits: The cranberries add antioxidants and natural sweetness. Feta is lower in fat than most cheeses and provides calcium. Olive oil brings heart-healthy fats, while orange juice boosts vitamin C. Choose whole wheat penne for more fiber and longer-lasting energy.
Dietary notes: Gluten-free, vegetarian, and vegan adaptations are easy. Just avoid nuts for allergy-friendly. As someone who tries to eat balanced meals, I love how this salad keeps me full but not heavy. It fits into most healthy eating plans and feels like a treat!
Conclusion
If you’re searching for a salad that’s easy, flavorful, and seriously beautiful on the table, this feta cranberry penne salad with orange vinaigrette is exactly what you need. It’s become a staple in my kitchen—perfect for quick lunches, potlucks, or those moments when you want a little sunshine in your meal.
I hope you’ll make it your own—try a new herb, swap the greens, add a protein. Cooking is all about enjoying the process and making food that makes you happy. This salad does that for me every single time.
Ready to give it a try? I’d love to hear how your salad turns out! Leave a comment below with your tweaks, share your photos, or let me know your favorite variation. Thanks for joining me in my kitchen—here’s to delicious, colorful, and memorable meals!
FAQs
Can I make feta cranberry penne salad ahead of time?
Yes! You can prep it up to a day in advance. Just keep it chilled and give it a good toss before serving. If it seems dry, add a splash of orange juice or olive oil.
What pasta works best for this salad?
Penne holds its shape and soaks up the vinaigrette nicely, but you can use rotini, fusilli, or bowties if you prefer. Just cook to al dente!
Can I use fresh cranberries instead of dried?
Dried cranberries work best for sweetness and texture, but you can use fresh if you chop them and toss with a little sugar first. The flavor will be more tart.
Is this salad suitable for vegans?
Absolutely! Use vegan feta and swap honey for maple syrup in the vinaigrette. All other ingredients are plant-based.
How do I keep the feta from getting mushy in the salad?
Use block feta, crumbled by hand, and add it after the pasta has cooled. Mix gently to keep the chunks intact—no grainy cheese here!
Pin This Recipe!
Feta Cranberry Penne Salad with Easy Orange Vinaigrette
- Total Time: 22 minutes
- Yield: 6 servings 1x
Description
This vibrant summer salad combines creamy feta, tart dried cranberries, and penne pasta tossed in a bright homemade orange vinaigrette. It’s quick to prepare, crowd-pleasing, and perfect for picnics, potlucks, or a refreshing weeknight meal.
Ingredients
- 12 oz penne pasta, dried (whole wheat or gluten-free optional)
- 5 oz feta cheese, crumbled
- 2/3 cup dried cranberries (unsweetened or sweetened)
- 1/4 small red onion, finely diced
- 2 cups baby spinach or arugula, roughly chopped (optional)
- 1 teaspoon orange zest (from a fresh orange)
- 1/3 cup fresh orange juice (about 1 large orange)
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: 1/2 cup toasted walnuts or pecans
- Optional: Fresh herbs (mint or parsley), chopped, for garnish
- Optional: Cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
- Drain pasta in a colander and rinse with cold water to cool. Shake off excess water and transfer to a large mixing bowl.
- In a small bowl, whisk together orange juice, olive oil, vinegar, honey (or maple syrup), Dijon mustard, orange zest, salt, and pepper until smooth and slightly thickened.
- Add crumbled feta, dried cranberries, diced red onion, and chopped spinach or arugula to the cooled penne.
- Pour the orange vinaigrette over the salad ingredients.
- Toss gently until everything is well coated. Taste and adjust seasoning as needed.
- Fold in optional toasted nuts, cherry tomatoes, or fresh herbs if desired.
- Chill in the refrigerator for 30 minutes for best flavor, or serve immediately at room temperature.
- Garnish with extra orange zest, feta, and herbs before serving.
Notes
For best texture, use block feta crumbled by hand and add after pasta has cooled. Rinse pasta to prevent stickiness. Adjust vinaigrette to taste, and add nuts just before serving for crunch. Easily adapted for gluten-free or vegan diets. Salad keeps well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
Keywords: feta cranberry penne salad, orange vinaigrette, summer salad, pasta salad, vegetarian, picnic, potluck, easy salad, Mediterranean salad, healthy salad
