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An extreme close-up shot of penne pasta salad with dried cranberries, crumbled feta cheese, and toasted pecans.

Cranberry Feta Pasta Salad (The Only Recipe You'll Need)

This Cranberry Feta Pasta Salad is the perfect, easy-to-make dish for any occasion. It combines sweet dried cranberries, salty feta cheese, and crunchy pecans in a tangy apple cider vinaigrette for a truly irresistible flavor combination.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz Penne Pasta or other short pasta like rotini or farfalle
  • 1 cup Crumbled Feta Cheese From a block is best
  • 3/4 cup Dried Cranberries
  • 1/2 cup Toasted Pecans Roughly chopped
  • 1/2 cup Green Onions Thinly sliced
  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey or maple syrup
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • 1 Large pot For cooking the pasta.
  • 1 Large Mixing Bowl For combining the salad.

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water until cool.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully combined and emulsified.
  3. In a large serving bowl, add the cooled pasta, crumbled feta, dried cranberries, toasted pecans, and green onions. Pour the vinaigrette over top and toss gently to coat. Serve immediately or chill for 30 minutes to let the flavors meld.

Notes

Toast the Nuts: For the best flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
Make-Ahead: The salad can be made up to 24 hours in advance. Keep the dressing separate and toss just before serving for the best texture.