This Feta & Cranberry Penne Salad Has a Quirk or Two
So, story time. The first time I tried this Feta & Cranberry Penne Salad with Orange Vinaigrette, I accidentally used grapefruit juice instead of orange (don't ask, I was in a rush and the labels were tiny), and my husband made that face he usually reserves for kale smoothies. But after a couple rounds of tinkering—and subbing actual orange juice—this salad became sort of a legend in our lunch rotation. It's colorful, tangy, a bit sweet, and honestly, it's a step up from the usual pasta salad boredom. Plus, it looks fancy enough to trot out at a potluck. My friend Tim even called it 'the least boring penne I've ever met', which I think counts as a win?
Why You'll Love This Penne Salad (Or, At Least Not Regret It)
I make this when I feel like pretending I spent hours on lunch, but really want Netflix time (just being honest here). My family goes a bit nuts for it because the salty feta and tart cranberries keep things interesting—even my picky niece who hates "green bits" gets on board if I let her sprinkle the nuts herself. And if you're skeptical about pasta in salads, trust me, this will change your mind. The only thing that annoyed me was peeling the orange for the zest, but honestly, just use one of those microplane thingies...or don’t. It’s your kitchen, after all.
What You'll Need (Substitutions Totally Welcome)
- 250g penne pasta (or any tube pasta, really—I've used fusilli for the spirals; my grandma pretends penne is the law, but she also thinks you need a barometer to cook pasta. So...)
- 100g feta cheese, crumbled (there's a Greek deli near me I swear by, but honestly, supermarket feta is fine)
- 70g dried cranberries (sultanas in a pinch, though it tastes a bit different)
- 1 handful baby spinach, roughly chopped (skip it if it freaks out the kids; I sometimes substitute arugula/rocket for more bite)
- ¼ cup pecans, toasted and roughly chopped (walnuts do in a hurry—or just go nut free)
- Zest from 1 orange (skip if you're lazy, it's fine)
- For the Orange Vinaigrette:
- Juice of 1 large orange (good quality boxed stuff if you must)
- 2 tablespoon olive oil (I use whatever I’ve got—don’t tell the olive oil snobs)
- 1 tablespoon white wine vinegar (lemon juice works, just different vibe)
- 1 teaspoon Dijon mustard (or the grainy kind, or even yellow mustard in a rush…no one’s judging!)
- Salt and black pepper, to taste
How To Whip It Together (Don't Sweat the Small Stuff)
- Cook the penne in a big pan of boiling salted water, following pack instructions (usually 9–11 mins, but I just start tasting after 8 mins—because mushy pasta is a crime...well, at least in my book).
- Drain, rinse under cool water to stop the cooking. Shake off that extra water. Now, this is where I usually sneak a bite—pasta testers are the chef's privilege, right?
- Pop the penne in a roomy salad bowl. Chuck in chopped spinach (or rocket if you're feeling wild), cranberries, toasted pecans, orange zest, and crumbled feta. Mix it gently—enough to mingle the flavors, not so much you smear feta everywhere.
- For the vinaigrette, whisk orange juice, olive oil, vinegar, and mustard in a small jug or jar. Salt and pepper it. If it looks separated, just shake harder. (Or use a fork. Or your finger if no one’s looking...never mind, skip that—stick to a fork.)
- Pour about ⅔ of the vinaigrette over the salad and toss. Taste—add more dressing or seasoning as you like. Honestly, it’s all personal at this point.
- It might look a bit pale or weird at this stage. Don't freak—after a rest, the colors perk up and it magically gets tastier. No idea how. Fridge it or serve straight away—I reckon it’s that easy.
Stuff I've Learned (Sometimes The Hard Way)
- The first time, I overdressed it; a soggy pasta salad is just tragic. Add the dressing slowly.
- If your feta is the super creamy kind, add it at the last second so things don’t go gloopy.
- The orange zest brightens it—seriously, it’s worth the 30 seconds of extra work (unless you can’t find your zester...I’ve been there!)
Tweaks and Experiments That (Mostly) Worked
- Once, I added little bits of crispy bacon—delicious, though it kind of overpowered the orange kick.
- Chopped fresh mint is lovely if you have some. Parsley works too if you squint a bit.
- Tried red onion once. Not my finest hour—unless you like really punchy salads.
Handy Gear List (But Don't Panic)
- Large saucepan for pasta—though once, I used a frying pan out of desperation. Worked, just took longer.
- Colander—if you’re desperate, a slotted spoon does the trick, just more splashing.
- Zester or microplane (you can use a veggie peeler, but be careful; I sliced my thumb once—ruined my day!)
- Mixing bowl and a whisk (I mean, a fork works fine for the vinaigrette—I always lose my whisk anyway, so...)
How To Store (Or, Why There’s Never Leftovers)
Crack an airtight box in the fridge; it’ll technically keep for two days, but honestly, in my house it never lasts more than a day! If you like it a little chilled and the flavors mingled, let it rest a few hours—but the spinach gets a bit wilty after day two, so heads up.
How I Like Serving It (And Weirdly, My Cat Tries to Steal Some)
I like it piled in a big bowl with an extra scattering of feta on top (looks better, too). Sometimes, if it’s a family BBQ, I’ll serve it as a side for grilled chicken or sausages—I swear, this makes me feel like the star of a BBC Good Food photo shoot if I'm honest! Or just scoop some into a lunchbox and take to work, though it's risky: someone will definitely ask for the recipe.
Lessons Learned (The Hard Way, Of Course)
- Don’t skip rinsing the pasta or it sticks together like a grumpy toddler. I tried oil once to fix it—it made the dressing slide off, so lesson learned.
- Let the salad sit for even just 20 mins after mixing, especially if you used red onion or loads of zest—flavors blend better and you won’t get an accidental flavor punch.
- Actually, I think this tastes way better the next day (if you can keep it that long).
Questions People Actually Have Asked Me (With Real Answers)
- "Can I use gluten-free pasta?" - Absolutely, mate. Just be gentle mixing it—some brands fall apart easier, which is a pain in the you-know-what but still edible.
- "What if I’m not a fan of feta?" - Swap with goat’s cheese or even cubed cheddar—though it’s not quite the same, just a different tasty. Or try vegan feta, which is, surprisingly, not bad. I read a review here: Minimalist Baker Vegan Feta. Worth a look if you’re curious.
- "Can I make the vinaigrette ahead?" - Yup, and it’s even better if you do! Just shake or whisk before using because it separates faster than my socks after laundry day.
- "Is this good for picnics?" - For sure. Just keep the dressing separate until you’re ready to eat, or it gets a bit limp. (I learned this the sticky way last summer...)
- "Any good brand recs for feta or pasta?" - Totally. I like Valbreso for feta, it’s creamy but not too salty. For pasta, honestly, Barilla or De Cecco if I’m feeling spendy. But the supermarket brand is mostly fine.
- "My salad was bland?" - Hmm, next time go heavy on the orange zest and season more boldly. Or add a touch more vinegar; sometimes I forget to salt enough and only notice after the second forkful.
Alright, that's everything. If you want more quirky ideas, I get inspired form Smitten Kitchen all the time. Go wild and happy cooking!
Ingredients
- 250g (8.8 oz) penne pasta
- 120g (4 oz) feta cheese, crumbled
- 80g (2.8 oz) dried cranberries
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 50g (1.7 oz) baby spinach leaves
- 3 tablespoons extra virgin olive oil
- 1 large orange, zested and juiced
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large salad bowl, combine the cooked penne, diced cucumber, red onion, dried cranberries, and baby spinach leaves.
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3In a small bowl, whisk together the olive oil, orange juice, orange zest, white wine vinegar, honey, salt, and black pepper until well combined.
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4Pour the orange vinaigrette over the salad ingredients. Toss to coat evenly.
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5Gently fold in the crumbled feta cheese. Adjust seasoning with additional salt and pepper if needed.
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6Serve chilled or at room temperature. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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