Hey y'all! Looking for a fresh, flavorful dish that's perfect for picnics, potlucks, or a nourishing weekday lunch? This Feta and Cranberry Penne Salad is just the ticket. It's vibrant, packed with creamy feta, tart cranberries, and a zesty homemade vinaigrette that makes every bite pop. Not only is this healthy pasta salad recipe easy to whip up, but it’s also great for making ahead and sharing with friends and family. Let’s get cooking!
Why You'll Love This
- Quick and easy: Ready in under 30 minutes, making it ideal for busy days.
- Perfectly balanced: Creamy feta, sweet dried cranberries, and crisp veggies create a flavor party in every bite.
- Versatile: Enjoy it as a main or a side, chilled or at room temperature.
- Great for meal prep: Stays fresh in the fridge and makes delicious leftovers.
- Nutritious: Packed with wholesome ingredients for a satisfying, guilt-free meal.
Ingredients
- 8 oz (225 g) penne pasta
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ⅓ cup finely chopped red onion
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- Salt and pepper, to taste
Directions
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions (about 10-12 minutes), until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
Step 2: Prep the Veggies and Cheese
While the pasta cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and crumble the feta if not already crumbled.
Step 3: Make the Dressing
In a bowl or mason jar, whisk together olive oil, red wine vinegar, honey, minced garlic, dried oregano, and a pinch of salt and pepper until well combined.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled penne, tomatoes, cucumber, red onion, feta, cranberries, and chopped parsley. Pour the dressing over and toss until everything is coated evenly.
Step 5: Chill and Serve
Cover and refrigerate for at least 20 minutes before serving to let the flavors meld. Serve chilled or at room temperature. Enjoy!
Notes
- Don’t overcook the pasta—al dente ensures the salad isn’t mushy.
- Taste your dressing and adjust the honey or vinegar to suit your preference.
- Leftover salad can be freshened up with a squeeze of lemon juice before serving.
Variations
- Add grilled chicken or chickpeas for extra protein.
- Swap cranberries for dried cherries or raisins.
- Use whole wheat or gluten-free penne if needed.
Required Equipment
- Large pot
- Colander
- Cutting board and knife
- Mixing bowl
- Whisk or jar for dressing
Storage Instructions
Store the Feta and Cranberry Penne Salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the dressing may settle at the bottom. Not recommended for freezing.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken or fish for a complete meal.
- Pair with fresh pita bread or a green salad for a refreshing lunch.
- Great as a potluck side—just double the recipe to feed a crowd!
Pro Tips
- For extra flavor, let the salad sit for at least an hour before serving.
- Use block feta for the creamiest texture and best flavor.
- Lightly toast the cranberries in a dry pan to intensify their tartness.
FAQ
- Can I make this salad ahead?
- Absolutely! It's even better after a few hours in the fridge, which gives the flavors time to blend.
- Can I use a different cheese?
- Yes, goat cheese or fresh mozzarella are delicious substitutes for feta.
- How do I keep the pasta from sticking together?
- Rinse the pasta under cold water right after cooking and toss with a little olive oil before mixing.
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes
Ingredients
- 8 oz (225 g) penne pasta
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ⅓ cup finely chopped red onion
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
-
1Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions (about 10-12 minutes), until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
-
2While the pasta cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and crumble the feta if not already crumbled.
-
3In a bowl or mason jar, whisk together olive oil, red wine vinegar, honey, minced garlic, dried oregano, and a pinch of salt and pepper until well combined.
-
4In a large mixing bowl, combine the cooled penne, tomatoes, cucumber, red onion, feta, cranberries, and chopped parsley. Pour the dressing over and toss until everything is coated evenly.
-
5Cover and refrigerate for at least 20 minutes before serving to let the flavors meld. Serve 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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