This Feta & Cranberry Penne Salad with Orange Vinaigrette has been a summer favorite in my kitchen ever since I first tossed it together for a backyard barbecue. I discovered the combination of tart dried cranberries and tangy crumbled feta during a spring farmers' market run when oranges were at their sweetest; the bright orange juice in the dressing transformed a simple pasta salad into something that felt polished yet effortless. The textures — al dente penne, crunchy toasted walnuts, and tender baby spinach — keep every bite interesting, and the salad holds up well if you make it a few hours ahead.

I often bring this to potlucks because it travels well, and guests always ask for the dressing recipe. It’s light enough to sit alongside grilled chicken or fish but substantial enough to stand on its own as a lunch or light dinner. This dish lives at the intersection of practicality and flavour: pantry-friendly dried cranberries and walnuts, a short list of fresh ingredients, and a vinaigrette you can whisk together in minutes. The result is a refreshing, slightly sweet-and-salty pasta salad that has become a staple at our summer table.

Ingredients

• Penne Pasta (8 oz): Choose a high-quality durum wheat penne for good bite and texture; Barilla or De Cecco are reliable brands. Cooking to al dente keeps the salad from becoming mushy after chilling.
• Feta Cheese (1/2 cup, crumbled): Use a tangy, block feta crumbled by hand rather than pre-crumbled for better texture and creaminess — I like Athenos or a dairy aisle block-style feta.
• Dried Cranberries (1/2 cup): Sweet-tart dried cranberries add chew and colour; opt for whole cranberries (not sweetened beyond necessity).
• Toasted Walnuts (1/4 cup, chopped): Lightly toast shelled walnuts in a dry skillet for 3-5 minutes until aromatic to deepen the nutty flavour, then chop roughly.
• Baby Spinach (2 cups): Fresh baby spinach adds a tender green element; rinse and spin dry to prevent watering down the dressing.
• Red Onion (1/4 cup, thinly sliced): Use a small red onion and slice thinly; soak in cold water for 5 minutes if you prefer milder onion flavour.
• Fresh Orange Juice (1/4 cup): Freshly squeezed is best — one small to medium navel orange usually yields about 1/4 cup.
• Olive Oil (2 tablespoons): Extra virgin olive oil provides body and fruity notes; choose a mellow bottle rather than an assertively peppery one.
• Honey (1 tablespoon): Balances acidity; use mild-flavoured honey so it doesnt dominate the vinaigrette.
• Dijon Mustard (1 teaspoon): Provides emulsification and a touch of sharpness; Grey Poupon or Maille work well.
• Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon): Adjust to taste after tossing, especially if your feta is salty.

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 8 oz penne and cook according to package instructions until al dente (usually 10-12 minutes). Drain the pasta and immediately rinse under cold water to stop cooking and cool it for the salad. Spread on a tray to let excess water evaporate for a few minutes. Make the Orange Vinaigrette: In a small bowl, whisk 1/4 cup fresh orange juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust sweetness or saltiness; if the orange is very tart, add a little more honey. Assemble the Salad: In a large mixing bowl, combine the cooled penne, 1/2 cup crumbled feta, 1/2 cup dried cranberries, 1/4 cup toasted walnuts (chopped), 2 cups baby spinach, and 1/4 cup thinly sliced red onion. Toss gently to distribute ingredients evenly. Dress & Toss: Drizzle the orange vinaigrette over the assembled salad and toss gently to coat. Let the salad sit for 5-10 minutes so the flavours meld. Taste and adjust seasoning — sometimes a pinch more salt or a squeeze of orange brightens the final dish. Chill & Serve: For best flavour, chill the salad for at least 30 minutes before serving. Serve chilled or at cool room temperature. Garnish with extra crumbled feta and a few whole walnuts for visual appeal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Use a shallow, wide container to maintain cool temperatures and prevent the spinach from wilting too much. If you plan to make this in advance, keep the dressing separate and toss within an hour of serving to preserve the texture of the walnuts and prevent the pasta from absorbing too much vinaigrette. Reheat neither necessary nor recommended; serve chilled or at room temperature. If the salad seems dry after sitting, a splash more olive oil or a teaspoon of fresh orange juice will revive it.

Ingredient Substitutions

If you need to swap ingredients, there are several easy substitutions that maintain the overall profile: replace penne with fusilli or farfalle for similar bite; use goat cheese instead of feta for a creamier tang; substitute dried cherries for cranberries if you prefer slightly less sweetness; swap walnuts for toasted almonds or pecans for a different nutty note. To make it nut-free, omit the walnuts and toast sunflower seeds for crunch. For a gluten-free version, use 8 oz of certified gluten-free penne and check that your feta is produced in a gluten-free facility.

Serving Suggestions

Serve alongside grilled lemon-herb chicken or simple roasted salmon for balanced plates. For a vegetarian spread, pair with warm pita, hummus, and a simple green salad. Garnish with extra orange zest, a few torn basil leaves, or a scattering of microgreens for freshness. This salad also shines on a buffet because its visually attractive and easy to serve at room temperature.

Cultural Background

While not a traditional dish from any single region, this salad draws on Mediterranean influences: briny feta, olive oil, and citrus are hallmarks of that cuisine. The pairing of sweet dried fruit with salty cheese is common across Mediterranean and Middle Eastern cooking traditions, and the pasta element brings an Italian sensibility to the mix. Over time such cross-cultural mashups have become staples of modern American backyard and picnic cooking.

Seasonal Adaptations

In spring and summer use fresh baby spinach and freshly squeezed navel or blood oranges when in season. In autumn swap baby spinach for baby kale or arugula and switch cranberries for dried cherries. During winter, add roasted beets and swap orange juice for pomegranate molasses diluted with water for a deeper flavour profile.

Meal Prep Tips

To meal prep, cook the penne and store in a shallow container, prepare the vinaigrette in a small jar, and keep mix-ins in separate bags or containers. On the day you plan to eat, combine pasta and mix-ins, add dressing, and toss for 5 minutes. Portion into reusable containers for grab-and-go lunches — use a frozen gel pack and an insulated lunch bag to keep the salad cool and crisp during transport.

This Feta & Cranberry Penne Salad with Orange Vinaigrette is one of those dishes that quietly becomes indispensable. Its bright, portable, and endlessly adaptable — everything I want from simple, everyday cooking. I hope you make it, tweak it to your tastes, and fold it into your own rotation of favourites.