Forget sad desk lunches and dull side dishes; this vibrant, punchyFeta & Cranberry Penne Salad with Orange Vinaigrettebursts onto the scene like a Mediterranean vacation on a Tuesday afternoon.

I first perfected this beauty after a disastrous potluck, realizing everyone needed a bright, joyful alternative to the usual mayonnaise-laden suspects, making it the perfect crowd-pleaser.

Assembly is lightning fast; this recipe requires minimal cooking time, making it ideal for rushed weeknight meals or impromptu gatherings.
Experience the perfect dance between tangy feta, sweet cranberries, and the sunny, zesty kick of homemade orange vinaigrette.
The riot of colors, featuring snowy white cheese, deep red cranberries, and verdant herbs, makes this dish an absolute feast for the eyes.
Easily transforms from a light main course into a stellar side dish for grilled chicken or roasted turkey, offering endless menu possibilities.

Ingredients for Feta & Cranberry Penne Salad with Orange Vinaigrette

Here’s what you’ll need to make this delicious dish:

Penne PastaUse bronze-cut pasta if possible, as the rough surface holds the vinaigrette better than smoother varieties.
Dried CranberriesThese add chewy texture and necessary sweetness to balance the tang of the cheese and citrus dressing.
Crumbled Feta CheeseLook for traditional Greek feta packed in brine for the best salty, tangy flavor and crumbly texture.
English CucumberDice the cucumber to introduce a cool, refreshing crunch that contrasts beautifully with the other robust ingredients.
Red OnionUse finely minced red onion; soaking it briefly in cold water can help reduce its sharp bite.
Fresh ParsleyChopped flat-leaf parsley provides a fresh, herbaceous note and a vibrant green color throughout the salad.
Fresh Orange Juice and ZestYou need fresh juice for the vinaigrette base and zest for maximum, concentrated citrus flavor.
Extra Virgin Olive OilA high-quality EVOO is essential, providing the smooth, rich backbone of the vinaigrette dressing.
White vinegarA splash of vinegar adds complexity and essential acidity, preventing the dressing from tasting flat.
Dijon MustardThis acts as an emulsifier, helping the oil and juice combine into a smooth dressing.
SeasoningFine sea salt and freshly cracked black pepper are needed to enhance and define all the layers of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Feta & Cranberry Penne Salad with Orange Vinaigrette

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Penne and Prepare the Vegetables

Cook the penne pasta according to package directions until perfectly al dente, usually 10 to 12 minutes. While the pasta cooks, finely chop the red onion and parsley, and dice the cucumber. Drain the pasta immediately and rinse it briefly with cool water to halt the cooking process and prevent sticking; set aside to cool completely.
Step 2: Whisk the Zesty Orange Vinaigrette

In a medium bowl, combine the fresh orange juice, orange zest, olive oil, and vinegar. Whisk vigorously until the mixture starts to emulsify slightly. Add the Dijon mustard, salt, and pepper, continuing to whisk until the dressing is cohesive and fully seasoned. Taste and adjust the seasoning now, aiming for a balance of bright acidity and subtle sweetness.
Step 3: Combine the Salad Components

In a large mixing bowl, gently combine the cooled penne pasta, the diced cucumber, minced red onion, and the dried cranberries. Ensure the ingredients are distributed evenly throughout the bowl before adding the liquid components.
Step 4: Dress and Integrate the Flavors

Pour about three-quarters of the orange vinaigrette over the pasta mixture. Toss everything carefully until the pasta is fully coated. If the salad seems too dry, add a little more dressing, but reserve some for the final touch or if you need to refresh it later. This is where the magic starts!
Step 5: Fold in the Feta and Chill

Add the crumbled feta cheese and chopped fresh parsley to the bowl. Fold these ingredients in gently using a large spatula to avoid crushing the cheese too much, which would result in a muddy texture. Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to marry beautifully.

Transfer to beautiful serving bowls and enjoy immediately, perhaps alongside some grilled chicken breast or a simple roasted salmon fillet.

The Anatomy of a Perfect Pasta Salad: Why Ours Wins

Listen, we’ve all been there. The dreaded potluck pasta salad. It sits there, forlorn and swimming in a sea of heavy, questionable mayonnaise, threatening to derail your entire afternoon. This recipe isn’t that. This recipe is the vibrant, sun-drenched star that saves the picnic. The secret lies in treating pasta salad like an actual *salad*—light, fresh, and aggressively seasoned—not a warm, gloppy afterthought. The primary flaw in most cold pasta dishes is flavor suppression. Cold dulls salt and spices, which means when you taste this salad warm, it should almost taste slightly too intense. Once it hits the fridge, the flavors will settle down into perfect harmony. If it tastes bland warm, it will taste like flavored cardboard cold. Don’t be afraid of the seasoning; acidity is your savior.

Cooling and Dressing Techniques

Another common mistake is mixing the dressing with warm pasta. Warm pasta continues to absorb moisture as it cools, resulting in a dry, spongy texture. Always cool your pasta completely. Rinsing it briefly stops the starches from gluing together, ensuring every piece remains distinct and ready to soak up that glorious Orange Vinaigrette without becoming one giant, disheartening pasta blob. Patience pays dividends here. The Orange Vinaigrette itself is the personality of this salad; it must be perfect. Use fresh oranges for maximum zest and oil aroma. Whisk until you achieve true emulsification—a slightly thicker, creamy texture where the oil and juice are suspended together. Dijon mustard is critical here, not just for flavor, but as the binder that holds the emulsion together, acting as the tiny, flavorful glue holding the party together.

Customizing and Storing Your Penne Salad

If you find yourself wondering how to switch things up without sacrificing that essential flavor profile, fear not. This salad is surprisingly robust and welcomes substitutions, provided you maintain the balance of sweet, salty, and acidic elements. Think of this recipe as the chic little black dress of your culinary repertoire—accessorize responsibly.

Swapping Ingredients and Adding Protein

While the combination of feta and cranberry is iconic here, you have options. If you don’t have penne, try using rotini or farfalle pasta; any short, sturdy shape with ridges or pockets will trap the vibrant dressing perfectly. For the cheese, fresh mozzarella can replace the feta, though you will lose some of that satisfying, tangy bite. Dried cherries or golden raisins make excellent substitutes for cranberries; if they look too dry, soak them in a small amount of warm orange juice for about 10 minutes before use. For added savory crunch, consider tossing in toasted walnuts or slivered almonds right before serving. If you need to incorporate protein, this pasta salad plays wonderfully with cooked, shredded chicken breast or finely diced smoked turkey. Chickpeas or cannellini beans are excellent vegetarian additions, increasing the heartiness without overwhelming the delicate citrus notes. Remember that adding extra ingredients may require a slight boost in dressing volume to ensure the salad remains beautifully moist after chilling.

Tips for Optimal Storage

This salad is arguably better on day two! Because the pasta requires time to absorb the flavor, preparation should always happen ahead of time. I recommend a minimum of one hour of chilling, but four hours is the sweet spot. If you plan to make theFeta & Cranberry Penne Salad with Orange Vinaigrettemore than 12 hours in advance, keep the feta and crunchy additions separate. Feta can sometimes begin to slightly dissolve when left submerged in dressing too long. When you pull the salad out of the fridge the next day, give it a good stir. If the pasta has absorbed too much dressing, just drizzle a teaspoon or two of reserved vinaigrette over the top and toss again until it gleams beautifully. Properly stored in an airtight container, this vibrant dish remains delicious for three to four days, making it the ultimate meal prep champion. Serve alongside simple grilled lamb skewers or a baked salmon fillet for a perfectly balanced meal. Enjoy this dazzling, delightful dish, and prepare for the compliments!

The Accidental Discovery of Sunshine on a Plate

Feta & Cranberry Penne Salad with Orange Vinaigrette image 2

I needed a side dish for a last-minute barbecue, but my fridge looked like the forgotten wing of a gas station. Panic set in until I combined leftover penne, a rogue block of feta, and a jar of dried cranberries. The result, unexpectedly, was pure, vibrant sunshine—a salad that tasted like a delightful summer holiday.

My kitchen philosophy often leans towards controlled chaos. Most of my greatest recipe successes, including this vibrant Feta & Cranberry Penne Salad with Orange Vinaigrette, happened because I lacked a key ingredient and had to improvise wildly. It was a Tuesday evening, I had promised guests something “light and refreshing,” and my garden was producing nothing but weeds and misplaced hope. This recipe was born from that exact level of desperation, proving necessity is indeed the mother of invention, especially when cheese is involved.

Why This Citrus Salad is a Weeknight Miracle

I quickly realized that the trick to avoiding boring pasta salad lay in textural contrast and aggressive flavor pairing. Too often, pasta salads taste heavy or rely on gloppy mayonnaise, which, frankly, should be banned from all respectable potlucks. We are avoiding that tragedy entirely. Instead, we are leaning into bright acidity, chewiness from the dried cranberries, and the delightful salty crumble of high-quality feta cheese.

The whole operation hinges on the stunning brightness of the orange dressing. This is what elevates the dish from a standard side to a centerpiece. The salad combines the tangy richness of the feta with the sweet chewiness of the cranberries, creating a dynamic flavor profile that keeps you coming back for more. It is light, energetic, and perfectly adaptable to whatever protein you might be serving alongside it. It is also a fantastic make-ahead option, which means less stress when hosting or preparing lunches for the week ahead.

The Essential Ingredients You Need

Gathering the ingredients for this masterpiece is quick and easy. Quality matters here, especially when choosing the feta. Opt for brine-packed Greek feta if possible; it offers a richer, tangier flavor that stands up beautifully to the sweet elements. Ensure your orange juice is freshly squeezed for maximum zesty impact; the bottled stuff just won’t give you the same bright lift.

For the Penne Salad:

1 pound penne pasta
1 cup crumbled Greek feta cheese
1 cup dried cranberries
1/2 cup toasted pecans, roughly chopped
1/4 cup finely chopped red onion
1/4 cup fresh parsley, chopped
2 cups fresh baby spinach, roughly chopped

For the Orange Vinaigrette:

1/2 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 small clove garlic, minced
Salt and freshly ground black pepper to taste

Step-by-Step Assembly Instructions

This salad comes together in a snap, making it ideal for weeknight dinners or rapid potluck preparation. Follow these steps for maximum flavor infusion and perfect texture. This order ensures everything is cooled and the flavors have time to truly blend.

Cook the Pasta:Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until perfectly al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process and remove excess starch. This critical step prevents the pasta from sticking together later.
Whisk the Vinaigrette:In a medium bowl, combine all the vinaigrette ingredients: olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, and minced garlic. Whisk vigorously until the dressing emulsifies slightly and becomes slightly thickened. Season generously with salt and pepper. Taste and adjust the balance of acidity or sweetness as needed to make it truly pop.
Toast the Nuts:While the pasta cools, lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant. This step is non-negotiable for superior nutty flavor and crispness.
Combine the Elements:In a very large mixing bowl, combine the cooled penne, crumbled feta, dried cranberries, chopped red onion, toasted pecans, and chopped parsley. Toss the mixture gently to distribute all the lovely colors and textures evenly.
Dress the Salad:Pour the homemade Orange Vinaigrette over the pasta mixture. Toss everything carefully until the salad is thoroughly coated. Ensure every piece of penne gets that citrus kiss before moving on.
Chill and Serve:Stir in the chopped spinach just before serving or just before chilling. For the best, most integrated flavor, cover the salad and refrigerate it for at least 30 minutes, allowing the Feta & Cranberry Penne Salad with Orange Vinaigrette flavors to meld beautifully. Give it one final, gentle toss before plating.

Perfecting the Cooking Process

Start by boiling the penne until perfectly al dente, ensuring you rinse it immediately in cold water to halt cooking and prevent sticking. While the pasta cools, whisk the orange vinaigrette vigorously, allowing the bright flavors to marry fully before adding it to the remaining ingredients for maximum penetration. Toast the pecans right before assembly for the best crunch.

Add Your Touch

Feel free to experiment with this versatile recipe. Swap penne for farfalle or rotini for a different look, or replace pecans with pistachios for a saltier crunch. For added protein, toss in two cups of seasoned, shredded chicken breast or chickpeas. A hint of fresh mint also adds unexpected, delightful brightness.

Storing & Reheating

Store any leftover Feta & Cranberry Penne Salad with Orange Vinaigrette in an airtight container in the refrigerator for up to four days. Note that the spinach will soften over time, but the flavor remains fantastic, possibly improving slightly. Do not freeze this salad, as the texture of the feta and pasta will suffer significantly upon thawing and become watery.

Chef’s Insider Tips for Ultimate Flavor

Use a quality microplane to zest the orange before juicing it, adding a quarter teaspoon of zest to the vinaigrette for deeper citrus aroma.
Reserve a small handful of feta and cranberries to sprinkle on top right before serving for a fresher, more vibrant and professional-looking presentation.
Avoid overcooking the penne at all costs; mushy pasta is the sworn enemy of a great salad, so stick strictly to the al dente timing on the package.

My neighbor, bless her heart, usually critiques my cooking with the sternness of a Michelin reviewer. But when she tried a bowl of this the first time, she simply nodded, held out the bowl for more, and didn’t speak for five minutes. That, my friends, is the highest form of praise.

Conclusion for Feta & Cranberry Penne Salad with Orange Vinaigrette

This Feta & Cranberry Penne Salad with Orange Vinaigrette recipe proves that the best meals often come from simple ingredients combined in surprising and magnificent ways. It offers a perfect, sunny blend of sweet, salty, and bright acidic notes, resulting in a dish that is both refreshing and deeply satisfying. Whether you need a foolproof potluck offering, a stunning side dish, or a light lunch you can prepare ahead, this salad delivers reliable excellence every single time. Remember to chill it properly to let the vibrant orange dressing fully permeate the penne and salty feta. Embrace the simplicity, savor the unexpected sunshine, and enjoy the perfect balance this delightful salad provides to any meal.