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This penne salad with feta and cranberries mixes creamy, tangy, and sweet flavors in just about 25 minutes. It’s great for quick lunches or light dinners when you want something fresh but simple.
I whipped this up on a warm day when I was short on time, and it quickly became a go-to thanks to the sweet cranberries and crunchy walnuts.
What You Need
- Baby spinach: brings fresh, mild earthiness without being overpowering
- Dried cranberries: add chewy sweetness that pairs well with salty cheese
- Fresh orange juice: brightens the dressing with a perfect balance of sweet and tart, best if freshly squeezed
- Penne pasta: the base of the salad; pick a brand that stays firm and holds onto the sauce
- Red onion: offers a gentle sharpness, choose firm, bright purple onions
- Honey and Dijon mustard: help thicken and sweeten the dressing smoothly
- Salt and black pepper: just a little to boost all the flavors nicely
- Olive oil: gives richness to the dressing, extra virgin adds a fruity touch
- Feta cheese: brings creamy saltiness; opt for brined, crumbly feta for best flavor
- Toasted walnuts: add crunch and a deep nutty taste
How To Make It
- Dress and Toss:
- Pour the orange dressing over the salad ingredients. Use tongs or a big spoon to mix everything gently so every bite has some dressing. If you can, let it rest a few minutes so tastes blend.
- Assemble the Salad:
- Toss together the cooled pasta, crumbled feta, dried cranberries, walnuts, baby spinach, and thin slices of red onion in a large bowl.
- Make the Orange Vinaigrette:
- Whisk fresh orange juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and slightly thick. This dressing adds a fresh, sweet citrus kick that fits perfectly.
- Cook the Pasta:
- Boil a big pot of salted water. Cook the penne until it’s tender but with a little bite left, then drain and rinse with cold water to cool it down and stop cooking. Let it drain fully.
The mix of sweet-tart cranberries and salty creamy feta is my favorite bit. One summer I brought this to a family picnic and it disappeared fast. It’s always a hit.
Keep It Fresh
Put leftovers in an airtight container in the fridge. It stays good for up to three days. The pasta might soak up some dressing and get less crisp, so stir in a splash of orange juice or olive oil before eating again.
Swap It Out
No penne? No problem. Use any small pasta like farfalle or fusilli. Swap walnuts for almonds or pecans for a different crunch. Replace spinach with baby kale or arugula if you want a peppery kick. Use maple syrup in your dressing if you want a richer sweetness instead of honey.
How To Serve
This salad is great on its own for vegetarians or paired with grilled fish or chicken for something light. Serve with warm crusty bread to fill out the meal and enjoy the lovely mix of flavors and textures.
These little touches really take this simple salad up a notch.
Frequently Asked Cooking Questions
- → What’s the trick to keep pasta from sticking?
Cook your penne just until it's got a little bite left, then rinse it with cold water to stop cooking and wash off the extra starch. This keeps the pasta loose and great for mixing into the salad.
- → Can I swap out walnuts for other nuts?
Yeah, toasted pecans or almonds do the job nicely. They give a similar crunch and nutty flavor that goes well with the tangy cranberries and creamy feta.
- → How do I whip up the orange dressing?
Mix fresh orange juice with olive oil, honey, Dijon mustard, a pinch of salt, and pepper. Whisk it until it all blends together for a tangy, slightly sweet dressing that livens up the salad.
- → What’s the best way to store leftovers?
Keep the salad in a sealed container in the fridge. It stays good for about three days. Give it a quick stir before serving to spread the dressing again.
- → Any ideas for adding protein?
Throw in some grilled chicken or chickpeas to bulk it up with protein without messing with the fresh, light taste.