Catching Up Over Salad: Why This Recipe Keeps Making a Comeback

Okay, so you know that dish everybody in the family secretly hopes you’ll bring to the BBQ? Mine is this gloriously weird (in a good way!) feta & cranberry penne salad with orange vinaigrette. Honestly, the first time I made it, I didn’t expect much—just wanted to clear out some odds and ends from the fridge. Fast-forward to now, and I basically can’t show up to a potluck without it. Last summer, my cousin tried to hide the leftovers behind the milk so she’d nab them first. Classic Jess.

Oh—ever find yourself judging a salad by how many toppings you can squeeze on? Guilty as charged.

Why You’ll Probably Love This Salad (Or At Least Tolerate It!)

I whip this up when it’s too hot to mess around with the oven, or when I kinda want something zingy that doubles as an excuse to eat pasta cold. My family goes mad for it because you get this great combo of salty feta with bright cranberries (though I admit, my younger brother tries to pick them out—good luck mate!). And sometimes I make it just because there’s leftover orange juice and I don’t want it going weird in the fridge. Plus, you only need to boil the penne, and the rest is simple. That’s a win.

What You’ll Need: Ingredients (+ My Rambling Thoughts)

250g dried penne pasta (rigatoni’s grand too if that’s what you’ve got handy)
A good handful (about 80g) of crumbled feta cheese—honestly, supermarket own-brand or even sheep’s milk feta works, though my gran swore by the Greek stuff from the deli, if you’re feeling posh
75g dried cranberries (dried cherries actually taste brilliant if you’re out of cranberries—don’t ask how I know)
2-3 spring onions, sliced (red onion’s fine too, but soak it in cold water first—otherwise, woah, tear central)
70g baby spinach, roughly sliced (don’t stress about this; I sometimes just tear it with my hands, which is probably not chef-approved)
Zest of 1 orange (ignore the fancy zesters, a regular grater works unless you want orange fingernails, which I, apparently, don’t mind)
For the dressing:
- 3 tbsp freshly squeezed orange juice (I’ve definitely used juice-from-a-carton in a pinch, but fresh is better, promise!)
- 2 tbsp extra virgin olive oil
- 1½ tsp Dijon mustard (English mustard if you’re in the UK and feeling wild, but it’s got more of a kick)
- 1½ tsp runny honey (maple syrup is a good shout too, or just plain sugar if it’s what you’ve got)
- Pinch of salt and a good grind of pepper
Optional: toasted nuts (I chuck in a small handful of walnuts or almonds if I’m feeling fancy)

How I Make This (No Need for Perfection)

Start by boiling the penne in a big pot of salted water. You want it al dente—so check the package instructions (but honestly, I just taste a bit after about 8 minutes). Rinse under cold water when it’s done—don’t panic if the pasta looks a little too firm at first, it softens with the dressing.
While that’s going, whisk together your orange juice, olive oil, mustard, and honey in a bowl. Sometimes mine looks a bit split at this point, but it always comes together after a few good stirs. Add salt and pepper (maybe sneak a quick dip with a finger—yep, I’m that cook).
Tip your cooled penne into a big salad bowl. Toss in cranberries, feta, spinach, orange zest, and spring onions. (At this point, it might look like a kid’s craft project, but trust the process.)
Drizzle your crazy-good orange vinaigrette over the lot and toss gently. Actually, I find it works better if I add the dressing in stages rather than drowning everything up front.
If you’re using nuts, toast them in a dry skillet for a couple of minutes until fragrant, then scatter them on top—or just throw them in straight from the bag if you, like me, accidentally burn things.

Little Things I’ve Picked Up (Not From a Cookbook)

If you prep this the night before, the flavours mingle in a way that’s almost magic (but don’t ask me to explain why, because honestly I have no clue).
If the whole thing seems a bit dry when you eat leftovers, a quick splash of OJ or olive oil perks it right up.

Trying It Different Ways: The Good, The Bad, The Weird

I swapped feta for goat’s cheese once—delish, though a touch creamier than I expected (my mum still talks about that version).
I tried bulgur wheat instead of penne. Don’t do it. Personally, I thought it tasted like school lunches, but your mileage may vary.
Sometimes a handful of rocket (arugula) gives an extra bite—depends what’s in the crisper drawer honestly.

What You’ll Need Equipment-Wise (Or What I Improvise With)

Large saucepan for the pasta (though I’ve definitely used a wok once, and nobody noticed)
Colander—if you don’t have one, hold the lid and pour off the water slowly. Just watch your fingers, I learned that the hard way
Mixing bowl for the dressing (a clean mug also works when nothing else is clean, which is always at my place)
Big salad bowl (sometimes I use my roasting pan, not even kidding)

Feta & Cranberry Penne Salad with Orange Vinaigrette

How Long Does It Keep?

Store in an airtight container in the fridge, and it’s good for about 2 days, though honestly, in my house it never lasts more than a day—someone always finds it. If you’re looking for tips on keeping herbs fresher, check out this Bon Appétit guide (I followed it and my parsley now lives longer than some of my houseplants).

How We Like to Serve It (Your Mileage May Vary!)

We usually lump big spoonfuls into bowls and eat it with crisps (potato chips if you’re from across the pond) and iced tea on the side. But also—this is great packed for a picnic or thrown on a bed of greens if you’re feeling extra healthy. I sometimes top it with extra zest for kicks. Insert chef’s kiss here.

Lessons I’ve Learned (By Goofing Up, Obviously)

Don’t overload on dressing—the first time I drowned it, it got soggy and sad. Now I start with half, then taste, then decide. Sometimes I still get a bit excited and pour too much.
Let the pasta cool before tossing in the cheese. Unless you want weird melty blobs. Ask me how I know.

People Have Actually Asked Me These Things…

Can I use a different cheese? Sure thing. Goat’s cheese is my usual switch-up, but honestly, whatever’s crumbly and salty works. Halloumi’s not quite right here though, it goes too chewy.
Can this be made vegan? Yep, just use a vegan feta (or skip the cheese—though in fairness, it’s kind of the star). Swap honey with maple syrup and you’re sorted.
Why use orange instead of lemon? I prefer orange for the sweet-tart thing it’s got going on. Lemon’s fine, but the lemon version tastes a bit too sharp for my liking. If you want more salad dressing inspo, check out these salad dressings—I’ve nabbed a few ideas form there.
Can I make the dressing ahead? Oh, absolutely. Keeps in a jar in the fridge a couple days, just shake well if it separates.
Penne or some other pasta? Penne’s sturdy and holds up to tossing, but bow ties or fusilli are okay too—just don’t go for spaghetti; it’s not the same (tried it, regretted it, won’t again).

And just by the by, I once dropped the colander straight into the sink when draining the pasta. Learned to be more careful, or at least to buy sturdier colanders. Right, there you have it. Happy cooking! Any other random queries? Just shout—I probably have a story or two (or three).

Feta & Cranberry Penne Salad with Orange Vinaigrette: My Go-To Crowd Pleaser