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A close-up shot of a dark bowl filled with a delicious Feta and Cranberry Penne Salad, garnished with fresh rosemary.
Layla

Feta and Cranberry Penne Salad with Lemon-Herb Vinaigrette

A vibrant and refreshing pasta salad combining al dente penne with salty feta, sweet dried cranberries, crisp cucumber, and fresh herbs, all tossed in a bright lemon-herb vinaigrette. Perfect for potlucks, picnics, or a light lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 12 oz Penne pasta uncooked
  • 6 oz Feta cheese crumbled
  • 1/2 cup Dried cranberries sweetened
  • 1 Cucumber medium, diced
  • 1/4 cup Red onion finely diced
  • 1/4 cup Fresh parsley chopped
  • 2 tbsp Fresh mint chopped (optional, but recommended)
For the Lemon-Herb Vinaigrette
  • 1/4 cup Olive oil extra virgin
  • 3 tbsp Lemon juice fresh
  • 1 tsp Dijon mustard
  • 1/2 tsp Dried oregano
  • 1/4 tsp Garlic powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Small Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Prepare Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes.
  2. Drain the cooked penne in a colander and rinse thoroughly with cold water to stop the cooking process and cool it down quickly. Set aside to drain well.
Assemble Salad
  1. While the pasta cooks and cools, dice the cucumber, finely dice the red onion, crumble the feta cheese, and chop the fresh parsley and mint.
Make Dressing
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified.
Combine & Serve
  1. In a large mixing bowl, combine the cooled penne pasta, crumbled feta cheese, dried cranberries, diced cucumber, finely diced red onion, fresh parsley, and fresh mint.
  2. Pour the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated.
  3. For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving.

Notes

Storage: Store leftover Feta and Cranberry Penne Salad in an airtight container in the refrigerator for up to 3-4 days.
Variations: Add grilled chicken for a heartier meal, toasted pecans or walnuts for crunch, or cherry tomatoes for extra freshness. A splash of red wine vinegar can be added to the dressing for a sharper tang.
Make Ahead: This salad is excellent made a few hours in advance, allowing the flavors to develop further.