Name: Feta and Cranberry Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) bowtie or fusilli pasta; 1 tablespoon kosher salt; 1 tablespoon olive oil; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 cup dried cranberries; 1 cup crumbled feta (about 150 g); 1/2 cup finely diced celery or cucumber; 1/4 cup chopped fresh parsley

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Feta and Cranberry Pasta Salad is a bright, slightly tangy dish that balances salty cheese with sweet dried cranberries for a crowd-pleasing side or light lunch. I make this often for potlucks because it travels well and tastes even better the next day. If you like variations with legumes and lemony dressings, I also enjoy the flavor contrast in this feta-cranberry chickpea salad: feta-cranberry chickpea salad.

Why Make This Recipe

Flavor contrast: salty feta, sweet cranberries, and bright vinegar make every bite interesting.
Easy prep: cooks in about 15 minutes plus a short chill—great for weeknight sides.
Make-ahead friendly: flavors improve overnight, so it’s perfect for meal prep or parties.
Versatile: works as a side, potluck contribution, or vegetarian main when you add beans.
Personal note: I love this recipe because the dried cranberries wake up plain pasta and make it feel festive without extra effort.

Also try a bright holiday-style option with similar textures in this pomegranate and feta salad for inspiration: pomegranate and feta salad.

Recipe Overview

Prep time: 10 minutes
Cook time: 10–12 minutes (pasta to al dente)
Total time: 25–30 minutes (including cooling)
Servings: 6 as a side
Difficulty: Easy
Method: Boil pasta, cool quickly, whisk a simple vinaigrette, and fold with feta, cranberries, herbs, and crunchy vegetables.

Equipment tip: use a large pot for pasta and a roomy mixing bowl for tossing. For an oven-based twist (baked feta additions), I often use techniques from baked feta eggs with tomatoes and spinach for inspiration: baked feta eggs with tomatoes and spinach.

My Experience Making This Recipe

I tested this salad several times, adjusting dressing ratio and pasta shape until the texture stayed lively after refrigeration. I learned that bowtie or fusilli trap the bits of feta and cranberries best, and chilling at least 30 minutes lets the dressing meld without sogginess.

How to Make Feta and Cranberry Pasta Salad

Start by cooking 12 oz (340 g) bowtie or fusilli pasta in 4–6 quarts of boiling salted water (about 1 tablespoon kosher salt) until al dente—usually 9–11 minutes. Drain and rinse briefly under cold water to stop cooking and cool quickly, then toss with a tablespoon of olive oil to prevent sticking. Whisk a dressing of 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon honey or maple, 1 teaspoon Dijon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; fold into pasta while slightly warm so the flavors adhere. Add 3/4 cup dried cranberries, 1 cup crumbled feta (about 150 g), 1/2 cup finely diced celery or cucumber, and 1/4 cup chopped fresh parsley; chill 30–60 minutes before serving.

Key techniques: cook pasta al dente, dress while still slightly warm for absorption, and chill to let flavors marry without the salad becoming soggy.

Expert Tips for Success

Salt your pasta water well: it’s the only chance to season the pasta itself—about 1 tablespoon per 4–6 quarts.
Choose a sturdy pasta shape: fusilli, rotini, or farfalle trap mix-ins and dressing better than long strands.
Crumble feta by hand: hand-crumbling gives uneven pieces that distribute flavor more naturally than pre-crumbled varieties.
Toast nuts separately: if you add walnuts or pecans, toast them briefly in a dry skillet (2–3 minutes) for flavor; store separately and add just before serving to keep crunch.
If you want a sweeter-savory lift, drizzle a teaspoon of high-quality balsamic glaze at the end—this is a technique I pair with baked pears with feta, honey, and cranberries for a similar balance: baked pears with feta, honey, and cranberries.

How to Serve Feta and Cranberry Pasta Salad

Serve chilled or at room temperature alongside grilled chicken or fish for a complete meal.
Offer as part of a picnic or potluck spread; bring dressing separately if serving immediately after transport.
Garnish with additional chopped parsley and a few whole cranberries for color and texture.
Plate on a shallow bowl to show off the pasta shape and scattered feta for best presentation.

Storage and Reheating Guide

Store in an airtight container in the refrigerator for 3–4 days; use a glass or BPA-free plastic container with a tight lid. Do not freeze the dressed salad—dried cranberries and feta will change texture and the dressing can separate on thawing. If you want to pack ahead, store pasta and dressing separately for up to 24 hours, then combine and chill 30 minutes before serving. If you need to warm it, serve briefly at room temperature; avoid microwaving or heating, which will soften the cranberries and melt the feta texture.

Recipe Variations

Gluten-free: use 12 oz (340 g) gluten-free short pasta and cook to package directions; the rest of the recipe is unchanged.
Dairy-free: replace feta with 1 cup marinated firm tofu cubes or a dairy-free feta-style crumble for similar texture.
Protein boost: add 1 can (15 oz) drained chickpeas or 2 cups shredded rotisserie chicken.
Mediterranean twist: add 1/2 cup sliced Kalamata olives and 1/4 cup roasted red peppers; for a more herb-forward take, consult ideas from this Best Ever Italian Pasta Salad to borrow herb ratios: Best Ever Italian Pasta Salad.

Nutritional Highlights

Balanced carbs and protein: pasta provides energy while feta adds protein and calcium.
Healthy fats: olive oil supplies monounsaturated fats and helps absorb fat-soluble flavors.
Allergen note: contains gluten (unless using gluten-free pasta) and dairy from feta; adjust for allergies accordingly. For portioning, aim for about 1 cup per person as a side or 1.5–2 cups as a main salad.

Troubleshooting Common Issues

Soggy salad: avoid overcooking pasta—remove 1 minute early and rinse in cold water to stop carryover cooking.
Dressing separates: whisk vinegar and mustard well before streaming in oil; if separation happens, re-emulsify with a quick whisk or a tablespoon of mayonnaise.
Feta flavor too sharp: rinse crumbly feta lightly under cool water and drain to soften the saltiness, or reduce to 3/4 cup.

Frequently Asked Questions

Q: Can I make this salad entirely ahead of time?
A: Yes—prepare the pasta and dressing up to 24 hours ahead and store separately; combine and chill 30–60 minutes before serving so the pasta doesn’t become waterlogged. If you must completely assemble early, expect the texture to soften a bit over 24 hours but the flavors will intensify.

Q: What pasta shape works best?
A: Short, ridged or twisted shapes like fusilli, rotini, or farfalle capture bits of feta and cranberries. Smooth long pastas won’t hold the mix-ins as well; choose a shape that traps dressing and chunks of cheese.

Q: How do I prevent the cranberries from clumping?
A: Toss cranberries with a teaspoon of warm water or a splash of the dressing before adding to the pasta; this hydrates them slightly so they disperse rather than cluster.

Q: Can I swap the vinegar or sweetener in the dressing?
A: Absolutely—use apple cider vinegar or sherry vinegar for a milder acid, and swap honey for pure maple to keep it vegan. Adjust quantities by taste (start with 2–3 tablespoons acid and 1 tablespoon sweetener).

Conclusion

For a ready reference and another cranberry-feta combination idea, I recommend trying the Easy Cranberry Feta Bowtie Salad recipe for a spinach-forward variation that inspired some of my ingredient ratios: Easy Cranberry Feta Bowtie Salad recipe.

Feta and Cranberry Pasta Salad