Looking for a dish that wows your guests without stressing you out during the busy holidays? This Cranberry Penne Salad is the bright, refreshing answer to your winter meal planning. It brings a pop of color to any table on a cold day.
You will love how the sweet fruit meets the salty cheese. It is a simple way to make your lunch feel special. This recipe delivers fresh, bold flavors in every single bite.
Why This Recipe Is a Winner
This salad is a total lifesaver for busy families. It is ready in 25 minutes from start to finish. You can whip it up while the kids finish their homework. It stays fresh in the fridge for days.
It is also a fantastic budget-friendly option for your next gathering. Most of these ingredients are likely already in your pantry. Your friends will constantly ask you for this crowd-pleasing recipe at every potluck.
Simple Cooking Steps
Making this dish is as easy as boiling water. You just cook the pasta and whisk a quick dressing. Even if you are a beginner, you can master this vibrant citrus vinaigrette. There is no complicated technique required here.
The secret is rinsing the pasta under cold water. This keeps the noodles firm and prevents sticking. You will have a restaurant-quality salad right in your own kitchen.
Ingredients You’ll Need
We use simple, wholesome ingredients that pack a huge punch of flavor. The fresh orange adds a beautiful citrus aroma to your home.
- 16 ounces dried penne pasta
- 1 cup dried cranberries
- 6 ounces crumbled feta cheese
- 1/2 cup slivered almonds, toasted
- 2 cups fresh baby spinach, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a rolling boil and cook penne pasta until al dente, approximately 10 minutes.
- Drain the pasta and immediately rinse under cold running water to stop the cooking process and remove excess starch.
- In a small mixing bowl, whisk together the extra virgin olive oil, orange juice, orange zest, apple cider vinegar, and honey until a stable emulsion is formed.
- Season the dressing with kosher salt and black pepper.
- In a large stainless steel bowl, combine the cooled penne, dried cranberries, crumbled feta, toasted almonds, and chopped baby spinach.
- Pour the orange vinaigrette over the pasta mixture and toss with tongs until all components are evenly distributed and coated.
- Cover and refrigerate for a minimum of 30 minutes to allow the flavors to penetrate the pasta before service.
Best Ways to Enjoy It
Serve this salad chilled in your favorite large ceramic bowl. It looks stunning next to roasted chicken or a simple sandwich. You can pack it into containers for easy weekday lunches at the office.
For a cozy dinner, serve it with warm crusty bread. Set the table and enjoy a stress-free meal with your family. It is the perfect balance of light and satisfying.
How to Store Leftovers
This Cranberry Penne Salad actually tastes better the next day. The pasta soaks up all that tangy orange goodness while it sits. Store it in an airtight container in the fridge for up to three days. Give it a quick toss before serving again to redistribute the dressing.
Tips for Best Results
- Don’t skip rinsing the pasta with cold water.
- Toast your almonds in a dry pan for extra crunch.
- Use fresh orange juice rather than bottled for the best flavor.
- Zest the orange before you juice it to make it easier.
- For holiday parties, double the batch to feed a large crowd.
- Add a handful of rotisserie chicken to make it a fuller meal.
- Chop the spinach finely so it mixes evenly with the pasta.
Ways to Switch It Up
- Swap the almonds for pecans or walnuts for a different crunch.
- Use gluten-free penne to make this dish allergy-friendly.
- Swap honey for maple syrup for a vegan-friendly sweetener.
- In summer, try using fresh blueberries instead of dried cranberries.
Quick Answers
Can I make this ahead of time?
Yes, this is a perfect make-ahead dish for entertaining. You can prepare it up to 24 hours in advance. Just keep it covered in the refrigerator until you are ready to serve.
Will my kids eat this?
Most kids love the sweetness of the cranberries and the fun pasta shapes. If they are picky about greens, chop the spinach very small. It is a kid-approved way to eat more veggies.
What if I don’t have penne?
You can use any short pasta shape you have on hand. Rotini or bow-tie pasta work beautifully with this dressing. Just ensure you cook it to perfect al dente texture.
I hope this bright Cranberry Penne Salad brings a little sunshine to your winter table. It is so simple to make and even more joyful to share. Happy cooking!
— Lidia
Feta & Cranberry Penne Salad with Orange Vinaigrette
Ingredients
- 16 ounces dried penne pasta
- 1 cup dried cranberries
- 6 ounces crumbled feta cheese
- 1/2 cup slivered almonds, toasted
- 2 cups fresh baby spinach, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons apple cider vinegar
- 1 tablespoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Bring a large pot of salted water to a rolling boil and cook penne pasta until al dente, approximately 10 minutes.
- Drain the pasta and immediately rinse under cold running water to stop the cooking process and remove excess starch.
- In a small mixing bowl, whisk together the extra virgin olive oil, orange juice, orange zest, apple cider vinegar, and honey until a stable emulsion is formed.
- Season the dressing with kosher salt and black pepper.
- In a large stainless steel bowl, combine the cooled penne, dried cranberries, crumbled feta, toasted almonds, and chopped baby spinach.
- Pour the orange vinaigrette over the pasta mixture and toss with tongs until all components are evenly distributed and coated.
- Cover and refrigerate for a minimum of 30 minutes to allow the flavors to penetrate the pasta before service.
