This Feta & Cranberry Penne Salad with Orange Vinaigrette arrived in my kitchen on a bright Sunday afternoon when I wanted something that felt celebratory but didn’t require a long grocery list. I discovered the combination of buttery walnuts, tangy feta, and bright dried cranberries years ago at a picnic; pairing those textures and flavors with al dente penne and an orange-forward dressing instantly became a favorite. The dressing is the star—fresh-squeezed orange juice cut with olive oil, a touch of honey, and Dijon for balance. The result is a salad that’s sweet, salty, crunchy, and a little citrusy in every bite.

What makes this version special is how simple techniques—properly salting the pasta water, toasting the nuts, and rinsing the cooked pasta under cold water—transform ordinary pantry staples into something memorable. It’s the kind of dish that gets devoured at backyard gatherings and makes weekday lunches feel a little indulgent. My family loves how the spinach wilts just enough to marry with the pasta, while the cranberries add that jewel-like pop of sweetness. I often make a double batch for company because it keeps beautifully and seems to taste even better the next day.

Ingredients

• Penne Pasta (8 oz): I use Barilla penne for consistent texture—cook until al dente so it holds up after tossing. Dry weight is listed; expect about 3 to 4 cups cooked.
• Feta Cheese (1/2 cup, crumbled): Choose a block-style feta (e.g., President or Athenos) and crumble by hand for the best texture; avoids overly powdery bits that pre-crumbled varieties can have.
• Dried Cranberries (1/2 cup): Sweet-tart cranberries add chew and color; choose ones without added oils or glazing for a cleaner sweetness.
• Walnuts (1/4 cup, toasted and chopped): Toast in a dry skillet until fragrant (about 3–5 minutes) to bring out their oils and crunch—this small step elevates the entire salad.
• Baby Spinach (2 cups): Fresh baby spinach wilts gently when tossed with warm pasta and soaks up the vinaigrette; sturdy baby leaves work best.
• Red Onion (1/4 cup, thinly sliced): Provides a sharp counterpoint—soak the slices in cold water for 10 minutes if you prefer a milder bite.
• Orange Vinaigrette: Fresh orange juice (1/4 cup), olive oil (2 tablespoons), honey (1 tablespoon), Dijon mustard (1 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon) whisked until emulsified—this bright dressing ties everything together.

Instructions

Cook the Pasta: Bring a large pot of water to a rolling boil—use about 4 quarts of water for 8 ounces of pasta and add 1 tablespoon kosher salt. Add the penne and cook according to package instructions until al dente (typically 10–11 minutes). Drain and rinse under cold water to stop cooking and remove surface starch; this keeps the salad from becoming gummy and helps the dressing adhere evenly. Prepare the Vinaigrette: In a small bowl or jar, combine 1/4 cup fresh orange juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously for 30–45 seconds until slightly thickened and emulsified—taste and adjust salt or honey if needed. Fresh juice is key for brightness; bottled works in a pinch but lacks vibrancy. Toast the Walnuts (if not already toasted): Heat a small dry skillet over medium heat, add the chopped walnuts, and toast, stirring, for 3–5 minutes until fragrant and lightly browned. Watch closely—nuts go from perfect to burnt quickly. Remove from heat and cool on a plate to retain crunch. Assemble the Salad: In a large bowl, combine the cooled penne, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion. Use a gentle folding motion to layer the ingredients so the spinach doesn’t bruise and the feta distributes evenly. Dress & Toss: Drizzle the prepared orange vinaigrette over the bowl—start with about three-quarters of the dressing and toss gently. Add more dressing sparingly; you want a glossy coating, not a puddle. Let the salad rest for 5–10 minutes to allow flavors to meld before serving. Chill & Serve: If serving cold, refrigerate at least 30 minutes. For best texture, bring back to room temperature for 10 minutes before plating. Garnish with a few extra walnut pieces and a light sprinkle of fresh orange zest for color and aroma.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use shallow containers to cool the salad quickly—this preserves texture and flavor. If the salad becomes a little dry, stir in a teaspoon of orange juice or a splash of olive oil before serving. Never freeze the finished salad because the spinach and dressing separate and the walnuts lose crunch. For travel, keep dressing separate and toss just before serving to avoid limp greens.

Ingredient Substitutions

For a gluten-free option, swap the penne for a certified gluten-free pasta (many brown rice or corn blends work well). Replace walnuts with slivered almonds or pepitas if you have nut allergies—pumpkin seeds add a nice crunch. Omit feta and add marinated tofu or chickpeas for a dairy-free version; increase the mustard slightly to maintain acidity. For less sweetness, use dried cherries or reduce cranberries to 1/3 cup.

Serving Suggestions

This dish shines as a colorful side at barbecues or a light main with added protein. Pair with grilled lemon chicken or pan-seared salmon for a heartier plate. Garnish with extra orange zest, a few torn basil leaves, or a scatter of microgreens for a restaurant-worthy presentation. Serve chilled during warm months and at room temperature in cooler weather to let the olive oil firm up a touch for a silkier mouthfeel.

Cultural Background

While not a traditional dish tied to a single region, this salad borrows elements from Mediterranean cuisine—feta and olive oil—combined with North American pantry ingredients like dried cranberries. The orange vinaigrette nods to citrus-forward salads popular in Mediterranean and Middle Eastern cooking. This fusion approach reflects how home cooks blend flavors to create fresh, seasonal dishes that feel both familiar and new.

Seasonal Adaptations

In winter, use blood orange juice for deeper flavor and swap baby spinach for chopped kale massaged with a teaspoon of olive oil to soften. In summer, add halved cherry tomatoes and cucumbers for brightness. For fall gatherings, replace cranberries with chopped dried figs and use toasted pecans instead of walnuts to echo seasonal flavors.

Meal Prep Tips

Make the dressing up to 3 days ahead and keep refrigerated. Cook and cool the pasta, then store separately from the greens to maintain texture. When packing lunches, portion the salad into meal containers and add a small dressing vial to keep everything crisp. If making ahead for a party, assemble the salad but reserve 1/4 cup of the nuts and a handful of fresh spinach to scatter on top just before serving for fresh crunch and color.

Bringing this bowl to the table always feels like sharing a small moment of sunshine—simple, bright, and easy to customize. Give it a try this week and make small swaps to suit your pantry; it rewards creativity and keeps everyone smiling.