Feta & Cranberry Penne Salad with Orange Vinaigrette
This Feta & Cranberry Penne Salad with Orange Vinaigrette is a refreshing twist on classic pasta salad. Tender penne pasta is tossed with tangy feta cheese, sweet dried cranberries, crisp vegetables, and a zesty orange vinaigrette. It’s light, flavorful, and perfect as a side dish for gatherings or a wholesome lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
- For the Salad:
- 3 cups cooked penne pasta (al dente, cooled)
- 1 cup baby spinach or arugula
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ½ cup cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, thinly sliced
- ¼ cup toasted walnuts or pecans (optional)
- For the Orange Vinaigrette:
- ¼ cup olive oil
- 3 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Cook pasta: Boil penne in salted water until al dente. Drain, rinse under cold water, and set aside.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, orange juice, zest, vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Assemble salad: In a large bowl, combine pasta, spinach, cranberries, feta, cucumber, bell pepper, onion, and nuts (if using).
- Dress & toss: Pour vinaigrette over the salad and toss gently until well coated.
- Serve: Chill for 20–30 minutes before serving to let flavors develop.
Notes
- Make ahead: Keeps well in the fridge for up to 3 days.
- Add protein: Grilled chicken or chickpeas make it a complete meal.
- Nut-free option: Skip the walnuts/pecans or replace with pumpkin seeds.
- Citrus boost: Add a splash of lemon juice for extra brightness.
