Cranberry penne salad

Last Thanksgiving, I found myself staring at a mountain of leftover cranberry sauce while my daughter Sofia rummaged through the pantry looking for “something different” to bring to her college potluck. That’s when inspiration struck.

I grabbed a box of penne pasta, some fresh spinach, and that gorgeous cranberry sauce, and together we created what has become our family’s most requested dish: cranberry penne salad. Mateo walked into the kitchen, tasted it, and declared it “accidentally brilliant.” Now, this vibrant salad graces our table year-round, not just during the holidays.

This cranberry penne salad combines sweet and savory flavors in the most delightful way. The tartness of cranberries balances perfectly with creamy cheese and crunchy pecans. Moreover, the colorful presentation makes it a showstopper at any gathering. I’ve brought this salad to countless potlucks, and without fail, someone always asks for the recipe.

Why You’ll Love This Cranberry Pasta Salad

This cranberry penne salad recipe has earned its place as a family favorite for several compelling reasons. First, it comes together in just 20 minutes, making it perfect for busy weeknights or last-minute entertaining. Additionally, the combination of textures keeps every bite interesting—tender pasta, crunchy nuts, chewy cranberries, and crisp vegetables create a symphony in your mouth.

Furthermore, this salad works beautifully for meal prep. I often make a big batch on Sunday, and it stays fresh throughout the week. The flavors actually improve after a day in the refrigerator as everything melds together. My 15-year-old daughter Emma loves packing it for lunch because it doesn’t get soggy like lettuce-based salads.

Another reason you’ll adore this cranberry penne salad is its versatility. Serve it as a side dish, light lunch, or potluck contribution. It transitions seamlessly from casual family dinners to elegant holiday spreads. Plus, the vibrant colors make it Instagram-worthy without any extra effort.

Finally, this recipe accommodates various dietary preferences easily. You can make it vegetarian, add protein, or adjust ingredients based on what you have available. That flexibility means you’ll turn to this cranberry penne salad again and again.

Ingredients You’ll Need

Gathering your ingredients before you start makes preparing this cranberry penne salad incredibly smooth. Here’s everything you need:

Ingredient	Quantity
Penne pasta	1 pound
Dried cranberries	1 cup
Baby spinach, chopped	2 cups
Feta cheese, crumbled	1 cup
Pecans, toasted and chopped	3/4 cup
Red onion, finely diced	1/2 cup
Mayonnaise	3/4 cup
Apple cider vinegar	3 tablespoons
Honey	2 tablespoons
Dijon mustard	1 tablespoon
Salt	1 teaspoon
Black pepper	1/2 teaspoon

I always use quality ingredients when making this cranberry penne salad. Fresh spinach makes a noticeable difference compared to wilted greens. Similarly, toasting your pecans releases their oils and deepens their flavor tremendously.

Substitutions & Variations

One beautiful aspect of this cranberry penne salad is how adaptable it is to your preferences and pantry staples. Let me share some variations we’ve tried successfully in our kitchen.

For the pasta, feel free to swap penne with bowtie, rotini, or fusilli. These shapes all hold the dressing beautifully. We’ve even made this cranberry penne salad with whole wheat pasta when we wanted extra fiber.

Regarding the cheese, goat cheese works wonderfully if you prefer something tangier than feta. Alternatively, blue cheese adds a bold flavor that Mateo particularly enjoys. For a dairy-free version, simply omit the cheese or use a plant-based alternative.

Don’t have pecans? Walnuts, almonds, or candied walnuts all work beautifully in this cranberry penne salad. Sometimes I use a combination of nuts for extra complexity.

You can substitute dried cranberries with fresh ones if they’re in season. However, you’ll want to add extra honey to balance the tartness. Dried cherries also create a delicious variation.

For the dressing, Greek yogurt can replace half the mayonnaise for a lighter option. This swap still keeps the cranberry penne salad creamy while reducing calories. Balsamic vinegar instead of apple cider vinegar creates a different but equally delicious flavor profile.

To add protein, grilled chicken, turkey, or chickpeas transform this side dish into a complete meal. Sofia often adds rotisserie chicken for quick lunches.

Step-by-Step Instructions

Making this cranberry penne salad couldn’t be simpler. Follow these straightforward steps for perfect results every time.

Step 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, usually about 9-11 minutes. Meanwhile, prepare an ice bath in a large bowl.

Step 2: Drain the pasta thoroughly, then immediately transfer it to the ice bath. This stops the cooking process and ensures your cranberry penne salad has perfectly textured pasta. Let it cool for 3-4 minutes, then drain again completely.

Step 3: While the pasta cools, toast your pecans in a dry skillet over medium heat for 3-4 minutes. Shake the pan frequently and watch carefully—they burn quickly! Once fragrant and lightly browned, remove from heat immediately.

Step 4: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. This dressing makes the cranberry penne salad irresistibly creamy and tangy.

Step 5: In a large mixing bowl, combine the cooled pasta, dried cranberries, chopped spinach, crumbled feta, toasted pecans, and diced red onion. Toss everything together gently.

Step 6: Pour the dressing over the pasta mixture. Using a large spoon or spatula, fold everything together until the cranberry penne salad is evenly coated. Be gentle to avoid breaking up the feta too much.

Step 7: Cover and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to develop and makes the cranberry penne salad even more delicious.

Pro Tips for Success

After making this cranberry penne salad countless times, I’ve learned several tricks that guarantee success every time.

First, never skip cooling the pasta properly. Warm pasta will wilt your spinach and make the feta melt into an unappetizing mess. The ice bath ensures your cranberry penne salad maintains its fresh, crisp texture.

Second, toast those pecans! Raw pecans simply don’t provide the same depth of flavor. Mateo always says that toasting nuts is the secret step that separates good cooks from great ones. This small effort elevates your cranberry penne salad significantly.

Third, dress the salad just before serving if possible, especially if you’re making it ahead. Alternatively, reserve some dressing to toss in right before serving to refresh the cranberry penne salad. This prevents it from becoming dry.

Additionally, use good-quality mayonnaise. The dressing is simple, so each ingredient matters. I’ve tried budget brands, and they just don’t create the same creamy, rich coating.

Finally, don’t overdress your cranberry penne salad. Start with three-quarters of the dressing, toss well, and add more if needed. You can always add more, but you can’t take it away.

Storage & Reheating Tips

This cranberry penne salad stores exceptionally well, making it perfect for meal prep and advance preparation.

Store your cranberry penne salad in an airtight container in the refrigerator for up to 4 days. The pasta absorbs dressing over time, so you might want to add a splash of apple cider vinegar or extra dressing before serving leftovers. I usually make extra dressing and keep it separately for this purpose.

Interestingly, this salad tastes best served cold or at room temperature. Therefore, no reheating is necessary! Simply remove it from the refrigerator about 15 minutes before serving to take the chill off.

If you’re preparing this cranberry penne salad for a potluck or party, you can make it up to 24 hours ahead. However, I recommend adding the spinach and pecans just a few hours before serving to maintain their texture.

Unfortunately, this salad doesn’t freeze well. The mayonnaise-based dressing separates when frozen, and the texture of the vegetables deteriorates. Keep your cranberry penne salad refrigerated only.

What to Serve With This Recipe

This versatile cranberry penne salad pairs beautifully with numerous main dishes throughout the year.

During the holidays, serve this cranberry penne salad alongside roasted turkey, glazed ham, or prime rib. The sweet-tart cranberries complement rich meats perfectly. It’s become a Thanksgiving staple in our household, right next to Mateo’s famous herb-roasted turkey.

For summer cookouts, this salad shines next to grilled chicken, burgers, or barbecue ribs. The cool, creamy cranberry penne salad provides a refreshing contrast to smoky grilled foods. I always bring it to neighborhood block parties.

Additionally, pair it with simple proteins like baked salmon, grilled pork chops, or pan-seared chicken breasts for weeknight dinners. The cranberry penne salad adds color and substance without requiring much effort.

For a complete vegetarian meal, serve this salad with crusty bread, roasted vegetables, and a simple soup. The combination creates a satisfying, well-rounded dinner.

Finally, this cranberry penne salad works wonderfully as a standalone lunch. Add some grilled chicken or chickpeas for protein, and you have a complete, nutritious meal.

FAQs

Can I make cranberry penne salad ahead of time?

Absolutely! This cranberry penne salad actually benefits from some resting time. Make it up to 24 hours ahead and store it covered in the refrigerator. However, if making it more than 4 hours in advance, consider adding the spinach and pecans closer to serving time to maintain their texture and freshness.

How long does cranberry penne salad last in the refrigerator?

When stored properly in an airtight container, your cranberry penne salad will last 3-4 days in the refrigerator. The pasta may absorb some dressing over time, so refresh it with a little extra dressing or a splash of vinegar before serving leftovers. Always use a clean utensil when serving to prevent contamination.

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries in this cranberry penne salad, but they require preparation first. Chop them roughly and toss with a tablespoon of sugar to reduce their tartness. Alternatively, quickly cook them with sugar and water to make a simple cranberry sauce, then cool before adding. Dried cranberries provide sweetness and chewy texture, while fresh ones offer more tartness.

What’s the best pasta shape for cranberry penne salad?

While penne is traditional for this cranberry penne salad, several pasta shapes work equally well. Bowtie (farfalle), rotini, fusilli, and rigatoni all hold the dressing nicely and provide good surface area for the other ingredients to cling to. Choose shapes with nooks and crannies that trap the creamy dressing for maximum flavor in every bite.

How can I make this salad healthier?

You can lighten this cranberry penne salad several ways without sacrificing flavor. Replace half the mayonnaise with Greek yogurt, use whole wheat pasta for added fiber, reduce the cheese slightly, or add more vegetables like diced bell peppers or cucumbers. These modifications reduce calories while maintaining the delicious taste that makes this salad so popular.

Nutrition Information (per serving)

This cranberry penne salad provides a balanced mix of carbohydrates, healthy fats, and protein. Based on 8 servings:

Nutrient	Amount
Calories	385
Total Fat	22g
Saturated Fat	5g
Cholesterol	23mg
Sodium	480mg
Total Carbohydrates	40g
Dietary Fiber	3g
Sugars	12g
Protein	9g

This cranberry penne salad delivers essential nutrients including calcium from the feta cheese, healthy fats from pecans, and vitamins from the spinach. The cranberries provide antioxidants and fiber. While moderately caloric, it offers satisfying nutrition that keeps you full and energized. Enjoy this delicious salad knowing you’re nourishing your body with quality ingredients!

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