Name: Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
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

Introduction

This Feta & Cranberry Penne Salad is a delightful combination of savory, sweet, and tangy flavors perfect for a light lunch or a side dish. With a bright orange vinaigrette tying it all together, it’s fresh, colorful, and easy to prepare.

A white bowl is filled with three main layers: at the bottom, fresh dark green spinach leaves create a base, followed by a middle layer of pale yellow cooked penne pasta with a shiny texture, and on top, a mix of bright red dried cranberries, small chunks of white creamy cheese, and medium brown walnut pieces scattered evenly. The dish is lightly sprinkled with black pepper, adding small dark specks over everything. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water to cool, and set aside.
Step 2: In a small bowl, whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well combined.
Step 3: In a large mixing bowl, combine the cooked penne, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
Step 4: Drizzle the orange vinaigrette over the salad. Toss gently to evenly coat all ingredients with the dressing.

Tips & Variations

For extra crunch, add chopped celery or bell peppers to the salad.
Swap toasted walnuts for pecans or almonds for a different nutty flavor.
Use fresh cranberries lightly sautéed in honey if you prefer a less sweet, tangier bite.
Make the vinaigrette ahead of time and refrigerate for the flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the vinaigrette separate and toss just before serving. Leftovers can be enjoyed cold or at room temperature; avoid reheating to maintain the fresh flavors.

How to Serve

A white bowl filled with a salad that has four main layers: the bottom layer is fresh, dark green spinach leaves; on top of the spinach is a layer of light yellow penne pasta, arranged randomly; scattered over the pasta are dark red dried cranberries, adding spots of bright color; the top layer shows crumbled white cheese and medium brown walnut halves, giving a mix of soft and crunchy textures. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta such as fusilli, rotini, or farfalle will work well with this salad.

Is this salad suitable for vegetarians?

Absolutely! This salad contains no meat and is packed with vegetarian-friendly ingredients like feta cheese and nuts.

Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This refreshing Feta & Cranberry Penne Salad features tender pasta tossed with tangy feta, sweet dried cranberries, crunchy toasted walnuts, and fresh baby spinach, all brought together with a bright and zesty orange vinaigrette. Perfect for a light lunch or a vibrant side dish, this salad balances savory, sweet, and citrus flavors for a delightful culinary experience.

Author: Elias
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Pasta and Cheese

8 oz penne pasta
½ cup feta cheese, crumbled

Fruits and Nuts

½ cup dried cranberries
¼ cup toasted walnuts, chopped

Vegetables

2 cups baby spinach
¼ cup red onion, thinly sliced

Orange Vinaigrette

¼ cup fresh orange juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
Make the Orange Vinaigrette: In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
Assemble the Salad: In a large mixing bowl, combine the cooled penne pasta, crumbled feta cheese, dried cranberries, chopped toasted walnuts, fresh baby spinach, and thinly sliced red onion.
Dress & Toss: Drizzle the prepared orange vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing. Serve immediately or chill for later.

Notes

To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until fragrant and lightly browned.
For a more intense orange flavor, zest some orange peel into the vinaigrette.
This salad can be prepared ahead of time and refrigerated; add the spinach just before serving to keep it fresh.
Feel free to substitute walnuts with pecans or almonds based on preference.
If preferred, use gluten-free penne pasta to make this recipe gluten-free.

Keywords: Feta cranberry penne salad, orange vinaigrette pasta salad, Mediterranean pasta salad, easy pasta salad recipe, healthy pasta salad