Name: Feta & Cranberry Penne Salad with Orange Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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Most pasta salads fall into one of two categories — the kind dressed in mayonnaise that belongs at a summer cookout, and the kind tossed in Italian dressing that shows up at every office potluck. This Feta and Cranberry Penne Salad with Orange Vinaigrette belongs to a third, more interesting category entirely. Bright and fresh enough for a summer lunch, festive and colorful enough for a holiday table, and satisfying enough to eat as a standalone meal on a busy weekday — it is the pasta salad that genuinely works everywhere and for everyone.

Ready in 20 minutes and even better after a short rest in the refrigerator, this is the salad that earns a permanent place in your recipe collection from the very first bowl.

Why You’ll Love This Recipe

The orange vinaigrette is genuinely special — Fresh orange juice and honey give this dressing a natural brightness and warmth that bottled dressings cannot replicate and that makes the whole salad taste elevated and restaurant-quality.
Perfect balance of flavors and textures — Sweet cranberries, salty feta, crunchy walnuts, tender pasta, and peppery spinach hit every flavor note and textural dimension in a single bowl.
Ready in 20 minutes — Fast enough for a weeknight side dish and impressive enough to bring to any gathering without any last-minute stress.
Travels and stores beautifully — This salad holds up exceptionally well in the refrigerator making it ideal for meal prep, packed lunches, potlucks, and picnics.

Ingredients You’ll Need

For the Salad:

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

For the 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

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Let’s Get Started

Cook and cool the pasta. Bring a large pot of generously salted water to a boil and cook the penne according to package directions until al dente — firm with a slight bite rather than completely soft. Drain immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess surface starch. Spread the rinsed pasta on a baking sheet or large plate and allow it to cool completely to room temperature before assembling the salad. Warm pasta will absorb the vinaigrette too quickly and leave the finished salad under-dressed and dry.
Toast the walnuts. Add the chopped walnuts to a small dry skillet over medium heat and stir frequently for 3–4 minutes until they turn golden, smell nutty and warm, and start to look slightly oily on the surface. Transfer immediately to a plate to cool — they continue toasting from residual heat if left in the pan. This two-minute step makes a genuinely noticeable difference to the depth of flavor the walnuts contribute to the finished salad.
Make the orange vinaigrette. Squeeze the orange juice fresh if possible — bottled orange juice works but fresh produces a noticeably brighter, more vibrant dressing that elevates the whole salad. Combine the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl or jar and whisk firmly until the dressing is fully emulsified and glossy. Taste it before using — it should be bright, slightly sweet, and well-balanced with a gentle warmth from the mustard. Adjust with a little extra honey if it tastes too sharp or a pinch more salt if it seems flat.
Assemble the salad. Add the completely cooled penne to a large mixing bowl. Add the baby spinach, dried cranberries, crumbled feta, toasted walnuts, and thinly sliced red onion. Pour the orange vinaigrette over everything and toss gently but thoroughly until every piece of pasta and every leaf of spinach is evenly coated in the dressing.
Taste and serve. Before plating, taste the dressed salad and adjust — a little more salt, an extra drizzle of olive oil, or a squeeze of fresh orange juice can all make a meaningful difference to the final flavor. Serve immediately for the freshest spinach texture or refrigerate for up to 1 hour before serving for slightly deeper, more developed flavor. Toss once more just before plating.

Servings and Pairing

This recipe serves 4–6 as a side dish or 3–4 as a standalone lunch. Feta and Cranberry Penne Salad pairs beautifully alongside grilled chicken, baked salmon, roasted turkey, or a simple cheese board for a complete meal. For a holiday spread, serve alongside roasted root vegetables, cranberry sauce, and warm dinner rolls for a festive and well-rounded table.

Variations

Protein Addition

Add 1.5 cups of shredded rotisserie chicken or sliced grilled chicken breast to the salad to turn it into a complete, protein-rich standalone meal. The chicken pairs naturally with every element in the bowl and makes the salad substantially more filling.

Apple Walnut Version

Replace the dried cranberries with thin slices of crisp Honeycrisp apple and increase the walnuts to ⅓ cup for an autumn-inspired version that is especially beautiful at Thanksgiving and holiday gatherings. The apple adds a fresh crunch that works wonderfully with the orange vinaigrette.

Arugula Version

Swap the baby spinach for fresh arugula for a slightly more peppery, assertive green that stands up more boldly to the sweet cranberries and tangy feta. The peppery bite of arugula against the honey-orange dressing is a particularly satisfying combination.

Storage Tips

Fridge: Store without the spinach in an airtight container for up to 3 days. Add fresh baby spinach and a light drizzle of extra vinaigrette when ready to serve — the spinach wilts and becomes unpleasant after sitting in the dressing overnight.
Vinaigrette: The orange vinaigrette keeps in a sealed jar in the refrigerator for up to 5 days. Whisk or shake well before using as it will separate during storage.
Make ahead: Cook the pasta and make the vinaigrette up to 24 hours in advance. Store separately and combine with the remaining ingredients 30 minutes before serving for the freshest possible result.

FAQs

Can I use a different pasta shape?

Any short pasta shape works well in this salad — farfalle, rotini, fusilli, and orzo are all excellent alternatives to penne. Avoid long pasta shapes like spaghetti or linguine as they do not combine as easily with the smaller salad ingredients and make the dish awkward to serve and eat.

Can I use bottled orange juice instead of fresh?

Yes — bottled orange juice works as a substitute and the salad will still taste good. Fresh orange juice produces a noticeably brighter, more vibrant dressing with a cleaner citrus flavor that elevates the whole salad, so fresh is always worth the extra minute of squeezing when available.

How do I keep the red onion from being too sharp?

Soak the thinly sliced red onion in cold water for 10 minutes before adding it to the salad — this draws out much of the sharp, sulfurous bite and leaves behind a milder, sweeter onion flavor that blends more pleasantly with the other ingredients without overwhelming them.

Final Thoughts

Feta and Cranberry Penne Salad with Orange Vinaigrette is the kind of recipe that quietly becomes one of the most reached-for dishes in your collection — simple enough for a Tuesday lunch, impressive enough for a holiday table, and delicious enough that people always ask for the recipe before the bowl is even empty. Make it once and discover just how good a pasta salad can be when the dressing is worth talking about!