A Sweet and Savory Story – Why This Penne Salad Stands Out
There’s something about combining pasta with fresh greens, tangy feta, and a bright citrus dressing that feels both comforting and celebratory. This Feta & Cranberry Penne Salad has been one of my go-to recipes for potlucks, summer lunches, or even a light weeknight dinner. I love how the sweet cranberries play off the salty feta, while the orange vinaigrette adds a refreshing zing that wakes up every bite. It’s simple, vibrant, and full of textures that make your mouth happy.
What You’ll Need for This Flavorful Pasta Salad
This recipe calls for everyday ingredients you can usually find in your pantry or fridge, but each element adds a special note to the salad. Quality matters—use fresh orange juice if you can, and really toast the walnuts for that deep, nutty aroma.
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
Cooking the Pasta – The Foundation of a Great Salad
Bring a large pot of salted water to a boil. Salt is essential—it seasons the pasta from the inside out. Add the penne and cook according to the package instructions until al dente. You want it tender but with a little bite so it holds up in the salad.
Once cooked, drain the pasta and rinse it under cold water. I always toss it gently in a colander to remove excess heat and prevent sticking. Setting it aside like this gives you the perfect neutral base for the flavors to come.
Crafting the Orange Vinaigrette – Bright, Sweet, and Tangy
In a small bowl, whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper. The key here is balance: the honey softens the tartness of the orange, while the mustard adds a gentle kick and helps emulsify the dressing. Whisk until the vinaigrette is smooth and slightly thickened. You’ll notice a fragrant, citrusy aroma that instantly makes your salad feel special.
Assembling the Salad – Layers of Flavor and Texture
Grab a large mixing bowl and combine the cooked pasta, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion. I love layering ingredients so that each forkful has a little bit of everything—the crunch of walnuts, the chew of cranberries, and the creaminess of feta.
Dressing and Tossing – Bringing It All Together
Drizzle the orange vinaigrette over the assembled salad. Toss gently but thoroughly, making sure each piece of pasta and leaf of spinach is coated. I like to pause and taste at this stage—you can adjust the seasoning with a little extra salt or pepper if needed.
Tips for a Balanced and Flavorful Salad
- Toast your walnuts for extra flavor and crunch. A dry skillet over medium heat for 3–5 minutes works perfectly.
- Add extra vegetables like bell peppers or cucumbers for color and texture.
- Dress just before serving if making ahead; spinach can wilt if it sits in the vinaigrette too long.
- Mix textures intentionally. Soft pasta, creamy cheese, chewy cranberries, and crunchy nuts create a satisfying mouthfeel.
Serving and Storing Your Pasta Salad
This salad is best served chilled or at room temperature. It’s ideal for summer lunches, picnics, or as a side for grilled chicken. Store leftovers in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separate if possible and toss just before serving to maintain freshness and crunch.
Creative Twists – Making the Salad Your Own
Experiment with different greens such as arugula or baby kale. Swap cranberries for dried cherries or golden raisins for a slightly different sweetness. You can even add cubed apples or roasted vegetables for extra flavor. The salad is versatile enough to adapt to your taste and the season.
Nutrition Snapshot – Fresh, Light, and Energizing
This pasta salad is packed with nutrients from spinach and walnuts, plus protein from feta. The dried cranberries add natural sweetness, while the orange juice provides a boost of vitamin C. It’s a satisfying dish that feels indulgent without being heavy, perfect for a light lunch or healthy side.
Sweet Questions Answered – Your Penne Salad FAQ Corner
Can I use a different type of pasta?
Absolutely! Fusilli, rotini, or farfalle all work well, just cook until al dente.
Can this salad be made ahead of time?
Yes, but keep the vinaigrette separate until just before serving to prevent the greens from wilting.
Can I add protein?
Grilled chicken, shrimp, or chickpeas all pair wonderfully with this salad for a more filling meal.
How do I prevent the walnuts from going soggy?
Toast them and store them separately if making the salad ahead; add them right before serving.
Can I adjust the sweetness of the vinaigrette?
Yes, add more honey for a sweeter flavor or a bit more mustard for tanginess depending on your preference.
This Feta & Cranberry Penne Salad with Orange Vinaigrette is an easy, flavorful, and visually stunning dish. Once you taste it, you’ll notice the perfect balance of sweet, savory, and citrusy notes that make it a recipe worth repeating.
