Feta And Cranberry Penne Salad With Orange Vinaigrette first took shape during a busy weekend when the fridge was full of odds and ends from different plans colliding. Earlier that morning, my neighbor stopped by with a bag of fresh oranges she couldn’t use before traveling, while my sister called asking for something light she could bring to a work potluck.
That same afternoon, a friend dropped in after a long shift at the hospital, looking for food that felt fresh but still satisfying. Those moments overlapped as I stood in the kitchen, boiling pasta and slicing red onion while the sun filtered through the window.
As the penne cooled on the counter, I started pulling ingredients together that felt both practical and cheerful. The feta added creaminess, cranberries brought a sweet chew, and walnuts toasted in a small pan until fragrant. When I whisked the orange vinaigrette, the citrus aroma instantly lifted the whole room, cutting through the heaviness of the day.
My youngest tasted the dressing straight from the spoon and nodded with serious approval, which always feels like a small win. Once everything came together in the bowl, Feta And Cranberry Penne Salad With Orange Vinaigrette felt ready for more than one table.
It worked for that potluck, showed up again packed into lunches, and later sat at the center of a casual dinner where everyone served themselves. It’s the kind of dish that moves easily between occasions, fitting right in wherever it lands.
Short Description
Feta And Cranberry Penne Salad With Orange Vinaigrette is a fresh pasta salad featuring tender penne, tangy feta, sweet dried cranberries, crunchy walnuts, and baby spinach, all tossed in a bright citrus dressing.
Key Ingredients
- 12 oz penne pasta
- ¾ cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup toasted walnuts, roughly chopped
- 3 cups baby spinach
- ¼ cup thinly sliced red onion
- ½ cup fresh orange juice
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tools Needed
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Cutting board and knife
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook the penne according to package instructions until al dente, usually 9–11 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
Step 2: Make the Orange Vinaigrette
In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth and slightly thickened. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
In a large bowl, combine cooled penne, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion. Gently toss to distribute ingredients evenly.
Step 4: Dress and Toss
Pour the orange vinaigrette over the salad. Toss gently until everything is evenly coated. The spinach should soften slightly but remain vibrant.
Why You’ll Love This Recipe
Balanced mix of sweet, tangy, and savory flavors
Light yet filling enough for a main course salad
Easy to prepare ahead of time
Packed with texture from pasta, nuts, and greens
Works well for gatherings and meal prep
Naturally vegetarian
Mistakes to Avoid & Solutions
Overcooking the Pasta
Pasta becomes mushy and absorbs too much dressing.
Solution: Cook just until al dente and rinse with cold water.
Adding Dressing Too Early
Spinach wilts excessively.
Solution: Toss with dressing shortly before serving.
Skipping the Rinse
Pasta stays hot and melts the feta.
Solution: Rinse pasta thoroughly to cool it down.
Underseasoning the Vinaigrette
Flavors taste flat.
Solution: Taste and adjust salt and acidity before dressing the salad.
Using Untoasted Walnuts
The flavor lacks depth.
Solution: Toast walnuts lightly until fragrant.
Serving and Pairing Suggestions
Serve as a light main course for lunch
Pair with grilled chicken or salmon
Serve alongside soups or roasted vegetables
Present family-style in a large bowl
Ideal for picnics, potlucks, and buffets
Storage and Reheating Tips
Store in an airtight container up to 3 days
Keep dressing separate if preparing ahead
Stir gently before serving leftovers
Best enjoyed cold or at room temperature
Avoid reheating to preserve texture
FAQs
1. Can I make this salad ahead of time?
Yes, prepare components separately and combine before serving.
2. Can I use another type of pasta?
Yes, rotini or farfalle work well.
3. Is fresh orange juice necessary?
Fresh juice gives the best flavor, but bottled works in a pinch.
4. Can I make it vegan?
Swap feta for a plant-based alternative and use maple syrup.
5. Will the salad get soggy?
Not if dressed just before serving or stored properly.
Tips & Tricks
Slice onion very thin for a milder bite
Massage spinach lightly if leaves are large
Add orange zest for extra brightness
Chill salad 15 minutes before serving
Use a wide bowl for easier tossing
Recipe Variations
Protein Boost Version
Add 2 cups grilled chicken or chickpeas before tossing with dressing.
Autumn Harvest Style
Add roasted sweet potatoes and swap walnuts for pecans.
Extra Citrus Twist
Add 1 teaspoon orange zest to the vinaigrette.
Cheese Swap
Replace feta with goat cheese for a softer texture.
Nut-Free Option
Omit walnuts and add sunflower seeds for crunch.
Final Thoughts
Feta And Cranberry Penne Salad With Orange Vinaigrette fits naturally into those moments when food needs to feel fresh without being fussy. It brings together simple ingredients in a way that feels thoughtful and balanced, making it easy to share across different settings. From busy afternoons to casual dinners, it holds its place comfortably on the table.
Each time I make it, the colors and flavors still feel inviting and familiar. The citrus dressing brightens everything it touches, while the feta and cranberries keep each bite interesting. It’s the kind of salad that quietly earns its way into regular rotation, especially when meals need to feel both light and satisfying.
Zesty Feta And Cranberry Penne Salad With Orange Vinaigrette
Ingredients
- 12 oz penne pasta
- ¾ cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup toasted walnuts roughly chopped
- 3 cups baby spinach
- ¼ cup thinly sliced red onion
- ½ cup fresh orange juice
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil salted water and cook penne until al dente, about 9–11 minutes. Drain, rinse with cold water, and let cool.
- Whisk orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
- Combine cooled penne, feta, cranberries, toasted walnuts, spinach, and red onion in a large bowl.
- Pour vinaigrette over the salad and toss gently until evenly coated, keeping the spinach bright.
