Feta And Cranberry Penne Salad With Orange Vinaigrette

Two hours into the community Easter potluck, the folding table with the pastel tablecloth looked like a battlefield empty casserole dishes, a half-squashed pie, one sad bowl of store-bought coleslaw and right in the center, a nearly empty bowl of my Feta And Cranberry Penne Salad With Orange Vinaigrette.

We were at Gracefield Community Park, and the sun was already setting behind the trees. I overheard someone ask, “Do you know who made that citrusy pasta salad with the cranberries?” It took everything in me not to grin.

Earlier that week, I had tested the recipe after my friend Mei told me she was tired of seeing the same beige buffet at every potluck. “Give me color, give me crunch,” she begged. So I got to work.

At first, I thought of a classic pasta salad with mayo too heavy. Then a vinaigrette too boring. But when I whisked in fresh orange juice with honey and Dijon, it was like tasting April sunshine.

The next day, I brought leftovers to lunch at the school staff room. A third-grade teacher named Mr. López paused mid-bite, eyes widening. “This… this could fix Mondays,” he said. And that’s when I knew. This Feta And Cranberry Penne Salad With Orange Vinaigrette wasn’t just fresh it was memorable.

Short Description

This vibrant Feta And Cranberry Penne Salad With Orange Vinaigrette is packed with flavor and texture featuring sweet dried cranberries, creamy feta, crunchy walnuts, and a citrusy dressing that brightens every bite.

Key Ingredients

• 12 oz penne pasta
• ¾ cup crumbled feta cheese
• ½ cup dried cranberries
• ½ cup toasted walnuts, roughly chopped
• 3 cups baby spinach
• ¼ cup thinly sliced red onion
• ½ cup fresh orange juice
• ¼ cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Tools Needed

• Large pot for boiling pasta
• Strainer
• Large salad bowl
• Whisk
• Small mixing bowl (for vinaigrette)
• Sharp knife and cutting board

Cooking Instructions

Step 1: cook the pasta
Bring a large pot of salted water to a boil. Add penne and cook for 9–11 minutes until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool completely.

Step 2: make the vinaigrette
In a small bowl, whisk together ½ cup fresh orange juice, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until the dressing is fully emulsified and silky.

Step 3: assemble the salad
In a large salad bowl, combine the cooled pasta, ¾ cup crumbled feta, ½ cup dried cranberries, ½ cup toasted walnuts, 3 cups baby spinach, and ¼ cup thinly sliced red onion.

Step 4: toss with vinaigrette
Pour the vinaigrette over the salad and gently toss everything together until well coated. The spinach should remain bright and just barely wilted from the warmth of the pasta. Serve immediately or refrigerate for 15–30 minutes if preferred chilled.

Why You’ll Love This Recipe

Bright, tangy orange vinaigrette balances savory and sweet notes

Quick and easy to prep under 30 minutes

Perfect for potlucks, spring picnics, or weekday lunches

Great make-ahead option

Naturally vegetarian

Mistakes to Avoid & Solutions

Overcooking the pasta
Soft pasta can make the whole salad mushy.
Solution: Set a timer and taste test around minute 9. Drain immediately once al dente.

Adding the dressing to hot pasta
Warm pasta absorbs the vinaigrette unevenly and wilts the greens too much.
Solution: Rinse pasta with cold water and allow it to cool fully before tossing.

Not toasting the walnuts
Raw walnuts lack depth and can taste bitter.
Solution: Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently.

Too much dressing
The ingredients can get soggy or oily.
Solution: Start with half the dressing, toss, then add more if needed.

Using pre-crumbled feta that’s too dry
Pre-packaged feta can be chalky or flavorless.
Solution: Choose a block of feta and crumble it yourself for better texture and taste.

Serving and Pairing Suggestions

Serve as a chilled lunch or light dinner

Pair with grilled lemon chicken or salmon

Complement with sparkling water or chilled white wine

Serve plated, picnic-style, or as part of a buffet spread

Storage and Reheating Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days

Reheating: Best enjoyed cold or at room temperature—avoid microwaving

Refresh before serving: Add a small splash of orange juice and olive oil if it looks dry

FAQs

1. Can I make this salad ahead of time?
Yes, up to one day ahead. Add the spinach and vinaigrette just before serving for the best texture.

2. Can I use a different type of pasta?
Absolutely. Rotini, fusilli, or farfalle work well and hold the dressing nicely.

3. What’s a good substitute for feta?
Goat cheese or even a mild blue cheese can bring similar creaminess with a different flair.

4. Is it okay to use bottled orange juice?
Fresh orange juice is best, but if using bottled, make sure it’s 100% juice without added sugar.

5. Can I make this nut-free?
Yes just omit the walnuts or replace them with toasted pumpkin seeds for crunch.

Tips & Tricks

Use baby spinach for tender texture and easy mixing

Chill the dressing before tossing for a refreshing boost

Thinly slice red onions to avoid overpowering bites

Toss gently to prevent bruising the greens

Let the salad rest 10 minutes after tossing for flavors to meld

Recipe Variations

Citrus Mint Twist: Add 1 tablespoon chopped fresh mint to the vinaigrette for a cooling note.

Protein Boost: Mix in grilled chicken or chickpeas to make it a complete meal.

Goat Cheese & Arugula Version: Swap feta for goat cheese and spinach for peppery arugula.

Berry Swap: Use dried cherries or chopped dried apricots instead of cranberries for a different sweetness.

Vegan Option: Use maple syrup instead of honey and vegan feta alternative.

Final Thoughts

There’s something quietly satisfying about seeing a bright, unexpected dish like this feta and cranberry penne salad with orange vinaigrette at a table full of the usual suspects. It’s got color, texture, and a pop of citrus that feels like sunshine on your tongue even when the clouds roll in. Watching friends sneak second helpings and ask for the recipe isn’t just flattering, it’s affirming.

They just need good flavor, a little contrast, and a bit of boldness. And sometimes, all it takes is a splash of orange juice and a handful of cranberries to turn pasta into something worth remembering.