Pasta Salad with Dried Cranberries (Feta and Pecans)

One pot of pasta, one jar of dressing, and nothing else to cook except a handful of pecans in a dry skillet. That is the whole job for this pasta salad with dried cranberries. Short pasta, tender baby spinach, crumbled feta, thin slices of red onion and chewy cranberries are tossed in a honey Dijon balsamic vinaigrette and finished with toasted pecans for crunch.

The result is sweet, tangy, salty and nutty in every forkful, and it holds up well at room temperature for the length of a meal, which is exactly what you want from a dish for a potluck, a holiday buffet or a weekday lunch box. It also uses ingredients that keep well in the pantry and fridge, so it is easy to make on short notice.

Ingredients

For the honey Dijon vinaigrette

• 1/2 cup (120 ml) extra virgin olive oil – the base of the dressing.
• 1/4 cup (60 ml) balsamic vinegar – sweet-sour depth that suits the cranberries.
• 2 tbsp honey – rounds out the vinegar.
• 1 tbsp Dijon mustard – adds bite and helps the oil and vinegar stay mixed.
• 1/2 tsp salt and 1/4 tsp black pepper.

For the salad

• 1 lb (450 g) short pasta, such as rotini, penne or bowtie – shapes with ridges and twists hold the dressing.
• 3/4 cup (about 100 g) dried cranberries – the sweet, chewy element.
• 3/4 cup (about 100 g) crumbled feta – salty and creamy against the fruit.
• 4 cups (about 120 g) baby spinach – roughly chopped so it mixes evenly through the pasta.
• 1/2 small red onion, very thinly sliced – a sharp note; soak the slices in cold water for 10 minutes if you want it milder.
• 1/2 cup (about 55 g) pecan pieces, toasted – walnuts work the same way.

The same pairing of dried cranberries and salty cheese is behind our cranberry feta pinwheels, if you are planning a full party spread.

How to Make It

1. Cook the pasta – about 10 to 12 minutes

Bring a large pot of well-salted water to a boil and cook the pasta according to the package directions until al dente. It should be tender but still have a slight bite in the center; overcooked pasta turns mushy once it absorbs the dressing.

2. Rinse and drain

Drain the pasta in a colander and rinse it under cold running water until it no longer feels warm. Shake the colander well and let it drain for a few minutes. The pasta should feel cool and look separate, with no water pooling at the bottom of the colander.

3. Toast the pecans – 3 to 5 minutes

While the pasta drains, toast the pecans in a dry skillet over medium heat, shaking the pan often. Tip them onto a plate to cool. They are ready when they smell nutty and have darkened by a shade; they burn quickly after that.

4. Shake the dressing

Put the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper in a jar, close the lid and shake hard. The dressing should look thick, glossy and evenly brown, without a separate layer of oil on top.

5. Dress the pasta in two stages

Toss the cooled pasta with about two-thirds of the dressing, then add the cranberries, red onion and feta and toss again. Every piece of pasta should look lightly coated, not swimming in dressing.

6. Rest, then finish – 30 minutes

Let the salad sit for about 30 minutes, in the fridge or at room temperature, so the flavors come together. Just before serving, fold in the spinach, the pecans and the rest of the dressing, then taste and add more salt and pepper if needed. The spinach should look fresh and bright, and the pecans should still crunch.

Why Pasta Salad Turns Dry

The most common complaint about pasta salad is that it tastes great when it is made and dry a few hours later. The reason is simple: cooked pasta keeps absorbing liquid as it sits, and the dressing disappears into it.

Holding back part of the dressing is the fix. The first portion seasons the pasta; the rest goes on just before serving, so the salad looks and tastes freshly dressed. If you make it the day before, keep a few extra tablespoons of dressing in the jar for exactly this moment.

Rinsing the pasta helps too. It stops the cooking right away and washes off surface starch, so the pieces stay separate instead of clumping into a sticky mass when the dressing goes on. This is one of the few times rinsing pasta makes sense; for hot dishes, the starch is what helps the sauce cling.

The other two details are timing. Adding the spinach at the end keeps it from wilting into dark strands, and adding the pecans last keeps them crisp. For a similar make-ahead approach with crunchy and soft textures, see our cranberry Waldorf salad.

Make-Ahead and Storing

You can cook the pasta, dress it with the first part of the dressing and add the cranberries, onion and feta up to a day ahead. Keep the spinach, pecans and remaining dressing separate and add them just before serving.

According to the Washington State University Extension, pasta salad leftovers should go into the refrigerator within 2 hours and be eaten within 3 to 5 days. The texture is best in the first day or two, since the spinach softens over time. Pasta salad with fresh greens does not freeze well.

At a picnic or buffet, set the bowl out only for the length of the meal, then return it to the fridge.

Variations

• With chicken: add 2 cups of shredded cooked chicken or turkey to turn it into a main dish; leftover holiday turkey works well.
• Goat cheese instead of feta: creamier and a little tangier.
• Apple: fold in one diced crisp apple just before serving for extra crunch.
• Arugula: swap half the spinach for arugula for a peppery edge.
• Nut-free: use toasted pumpkin or sunflower seeds instead of pecans.

For a warm main to serve alongside it, our slow cooker cranberry BBQ chicken carries the same cranberry flavor through the meal.

Frequently Asked Questions

What is the best pasta for pasta salad?

Short shapes with ridges or twists, such as rotini, fusilli, penne or bowtie, hold the dressing and the small add-ins best. Long pasta is hard to serve and eat as a salad.

Can I use fresh cranberries?

Not in this recipe. Raw fresh cranberries are very hard and sour. Dried cranberries are sweetened and chewy, which is what balances the salty feta and the tangy dressing.

Can I make the dressing ahead?

Yes. Keep it in the jar in the fridge for a few days. The olive oil may firm up when cold, so let it sit at room temperature for a few minutes and shake it again before using.

Find more easy salads and packed lunches among our lunch recipes.

Pasta Salad with Dried Cranberries

A make-ahead pasta salad with dried cranberries, feta, baby spinach, red onion and toasted pecans in a honey Dijon balsamic vinaigrette.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 470

Ingredients Method Notes

Ingredients

  

For the honey Dijon vinaigrette

• 1/2 cup extra virgin olive oil 120 ml
• 1/4 cup balsamic vinegar 60 ml
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

For the salad

• 1 lb short pasta 450 g; rotini, penne or bowtie
• 3/4 cup dried cranberries about 100 g
• 3/4 cup crumbled feta about 100 g
• 4 cups baby spinach about 120 g, roughly chopped
• 1/2 small red onion very thinly sliced
• 1/2 cup pecan pieces about 55 g, toasted

Method

 

1. Cook the pasta in a large pot of well-salted boiling water according to the package directions until al dente, about 10 to 12 minutes.
2. Drain and rinse under cold running water until cool, then let it drain well in the colander.
3. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, shaking often, until fragrant. Let cool.
4. Shake the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper together in a jar until thick and combined.
5. Toss the pasta with about two-thirds of the dressing, then add the cranberries, red onion and feta and toss again.
6. Let rest for about 30 minutes. Just before serving, fold in the spinach, pecans and remaining dressing, and season to taste.

Notes

Storage: refrigerate leftovers within 2 hours and eat within 3 to 5 days; the texture is best in the first day or two. Does not freeze well.

Make-ahead: dress the pasta and add the cranberries, onion and feta up to a day ahead; add the spinach, pecans and remaining dressing just before serving.

Substitutions: walnuts or pumpkin seeds for pecans; goat cheese for feta; half arugula instead of all spinach.

Nutrition is an estimate, not a laboratory analysis.