Last summer, I found myself staring at leftover penne pasta from dinner and a bag of dried cranberries Stephen had bought for his morning oatmeal. Instead of letting them go to waste, I decided to give these ingredients a second chance by creating something completely new. That’s how my Cranberry Penne Salad was born – a vibrant, satisfying dish that transforms simple pantry staples into a showstopper perfect for potlucks, picnics, or weeknight dinners.
This cranberry penne pasta salad embodies everything I love about giving recipes second lives. It takes the comfort of pasta and elevates it with sweet-tart cranberries, crunchy vegetables, and a creamy dressing that brings everything together beautifully. What started as an experiment in my California City kitchen has become one of our most requested recipes at family gatherings.
The beauty of this cranberry penne salad recipe lies in its versatility and make-ahead convenience. Whether you’re feeding a crowd or meal-prepping for busy weekdays, this colorful salad delivers on both flavor and nutrition. The combination of tender pasta, juicy cranberries, and fresh vegetables creates a perfect balance that satisfies without feeling heavy.
If you’re looking for a way to repurpose leftover ingredients, this recipe is a fantastic solution. Learn more about creative cooking techniques in our guide on Transforming Leftovers.
Why You’ll Love This Recipe
This salad is not only delicious but also incredibly versatile, making it a great choice for various occasions. For more ideas on versatile dishes, check out our article on Flexible Recipes.
This Cranberry Penne Salad checks all the boxes for a perfect side dish or light meal. First, it’s incredibly easy to make – you can have it ready in under 30 minutes with minimal cooking required. The pasta cooks quickly, and while it’s cooling, you simply chop your vegetables and whisk together the dressing.
The flavor profile is absolutely irresistible. The sweet cranberries provide bursts of tartness that complement the nutty pasta beautifully. Crunchy celery and red onion add texture and freshness, while the creamy dressing ties everything together without being overwhelming. Every bite offers a delightful contrast of flavors and textures.
Another reason you’ll adore this cranberry pasta salad is its incredible versatility. It works equally well as a side dish for grilled chicken or fish, a potluck contribution that always gets rave reviews, or a light lunch on its own. Plus, it actually tastes better the next day as the flavors meld together.
The nutritional benefits make this recipe even more appealing. Cranberries provide antioxidants and vitamin C, while the vegetables add fiber and essential nutrients. You can easily customize it to meet dietary preferences by using whole wheat pasta or adding protein like grilled chicken or chickpeas.
Ingredients You’ll Need
This Cranberry Penne Salad uses simple, accessible ingredients that you likely already have in your kitchen. Here’s everything you need to create this delicious pasta salad:
| Ingredient | Amount | Notes |
|---|---|---|
| Penne pasta | 12 oz | Regular or whole wheat |
| Dried cranberries | 3/4 cup | Can substitute fresh or frozen |
| Celery stalks | 3 large | Diced |
| Red onion | 1/2 medium | Finely chopped |
| Mayonnaise | 1/2 cup | Use quality brand |
| Greek yogurt | 1/4 cup | Plain, full-fat preferred |
| Apple cider vinegar | 2 tablespoons | White wine vinegar works too |
| Honey | 1 tablespoon | Or maple syrup |
| Dijon mustard | 1 teaspoon | Adds depth |
| Salt | 1/2 teaspoon | Or to taste |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Fresh parsley | 1/4 cup | Chopped |
Substitutions & Variations
One of the things I love most about this Cranberry Penne Salad is how adaptable it is to different tastes and dietary needs. Stephen often suggests creative variations when we’re testing recipes, and this one offers endless possibilities.
For the pasta, you can easily swap penne for rotini, shells, or bowtie pasta. Whole wheat or chickpea pasta work wonderfully for added nutrition and fiber. If you’re gluten-free, use your favorite gluten-free pasta variety – the salad will be just as delicious.
The cranberries can be replaced with other dried fruits like chopped dried apricots, golden raisins, or even fresh pomegranate seeds for a different flavor profile. Fresh cranberries work beautifully too, though they’ll add more tartness to your cranberry penne pasta salad.
For vegetables, try adding diced bell peppers, shredded carrots, or chopped cucumber for extra crunch and color. Toasted nuts like pecans, walnuts, or sliced almonds make excellent additions that complement the cranberries perfectly.
To make the dressing lighter, increase the Greek yogurt ratio and decrease the mayonnaise. You can also substitute the mayo entirely with additional Greek yogurt for a protein boost. For a vegan version, use vegan mayonnaise and plant-based yogurt.
Step-by-Step Instructions
Making this Cranberry Penne Salad is straightforward and foolproof. I’ll walk you through each step to ensure perfect results every time.
Step 1: Cook the penne pasta according to package directions until al dente. This usually takes about 10-12 minutes. Avoid overcooking as the pasta will continue to soften slightly as it absorbs the dressing. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta quickly.
Step 2: While the pasta cooks, prepare your vegetables. Dice the celery into small, uniform pieces about 1/4 inch in size. Finely chop the red onion – you want pieces small enough that they distribute evenly throughout the salad without overwhelming any single bite.
Step 3: Make the dressing by whisking together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a large mixing bowl. Whisk until completely smooth and well combined. Taste and adjust seasonings as needed.
Step 4: Add the cooled pasta to the bowl with the dressing and toss gently to coat every piece. The pasta should be completely cool to prevent the dressing from thinning out or separating.
Step 5: Fold in the dried cranberries, diced celery, and chopped red onion. Mix gently but thoroughly to distribute all ingredients evenly throughout your cranberry pasta salad.
Step 6: Add the fresh parsley and give everything a final gentle stir. The herbs should be distributed throughout but still visible for color and freshness.
Step 7: Cover and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the pasta to absorb some of the dressing, creating the perfect texture.
Pro Tips for Success
After making this Cranberry Penne Salad dozens of times, I’ve discovered several tricks that guarantee perfect results every time. These professional tips will help you achieve restaurant-quality flavor and texture at home.
First, always cook your pasta just until al dente. Slightly undercoked pasta holds its shape better in the salad and won’t become mushy as it absorbs the dressing. Test a piece a minute before the package directions suggest – it should have just a tiny bit of firmness in the center.
Rinse the cooked pasta with cold water immediately after draining. This stops the cooking process instantly and brings the temperature down quickly, preventing the dressing from separating when you mix everything together.
Make your dressing slightly more acidic than you think you need. The pasta will absorb some of the acidity, so what tastes perfectly balanced in the bowl might taste flat once mixed with the pasta. I always add an extra splash of vinegar to compensate.
Don’t skip the chilling time. This cranberry penne pasta salad truly shines after it’s had time to rest in the refrigerator. The flavors marry beautifully, and the texture improves significantly. If possible, make it a few hours ahead or even the day before serving.
When storing leftovers, add a splash of fresh vinegar or lemon juice before serving again. This brightens the flavors and compensates for any dulling that occurs during storage.
Storage & Reheating Tips
This Cranberry Penne Salad is perfect for meal prep and actually improves with time, making it ideal for busy schedules and advance preparation. Proper storage ensures you can enjoy this delicious salad for several days.
Store your cranberry pasta salad in an airtight container in the refrigerator for up to 4 days. The salad will maintain its quality and flavor throughout this time, though the vegetables may lose some crispness after the third day.
Before serving leftover salad, give it a good stir and taste for seasoning. You may want to add a splash of vinegar, a pinch of salt, or a drizzle of olive oil to refresh the flavors. Sometimes I add a handful of fresh herbs to brighten up day-old salad.
This salad doesn’t require reheating since it’s served cold. However, let it sit at room temperature for 10-15 minutes before serving to take the chill off and allow the flavors to open up.
For longer storage, you can freeze portions for up to 2 months, though the texture of the vegetables will change upon thawing. I recommend freezing only the pasta and cranberries, then adding fresh vegetables and dressing when ready to serve.
What to Serve With This Recipe
This versatile Cranberry Penne Salad pairs beautifully with a wide variety of main dishes and occasions. Its sweet-tangy flavor profile and substantial texture make it an excellent complement to both casual and elegant meals.
For summer barbecues, serve this cranberry pasta salad alongside grilled chicken, burgers, or fish. The cool, refreshing salad provides a perfect contrast to hot, smoky flavors from the grill. It’s also fantastic with pulled pork or barbecue ribs.
During holiday gatherings, this salad works wonderfully as part of a buffet spread. It complements roasted turkey, ham, or beef beautifully. The cranberries make it especially appropriate for Thanksgiving or Christmas meals.
For lighter meals, serve generous portions as a main course with crusty bread and a simple green salad. Adding grilled chicken, turkey, or chickpeas transforms it into a complete, satisfying meal.
This salad also shines at potluck dinners, picnics, and office parties. It travels well, looks appealing, and appeals to a wide range of tastes. Plus, it’s substantial enough that people feel satisfied without needing multiple side dishes.
FAQs
Can I make cranberry penne salad ahead of time?
Absolutely! This Cranberry Penne Salad actually tastes better when made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors will meld beautifully, creating an even more delicious result.
How long does cranberry pasta salad last in the fridge?
Your cranberry pasta salad will keep well in the refrigerator for up to 4 days when stored in an airtight container. After this time, the vegetables may lose some crispness, though the salad will still be safe to eat.
Can I use fresh cranberries instead of dried?
Yes, you can substitute fresh cranberries, but they’ll add more tartness to your salad. Use about 1/2 cup of fresh cranberries and consider adding an extra teaspoon of honey to balance the increased acidity.
What pasta shapes work best for this salad?
Penne works perfectly, but rotini, shells, bowtie pasta, or rigatoni are excellent alternatives. Choose shapes with curves or ridges that hold the dressing well and provide good texture contrast with the other ingredients.
How do I keep the pasta from getting mushy?
Cook the pasta just until al dente, immediately rinse with cold water to stop cooking, and make sure it’s completely cool before adding the dressing. This prevents the pasta from continuing to soften and maintains the perfect texture in your Cranberry Penne Salad.
Nutrition Information (per serving)
This Cranberry Penne Salad provides a good balance of carbohydrates, healthy fats, and essential nutrients. Here’s the approximate nutritional breakdown per serving (based on 8 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 285 | 14% |
| Total Fat | 12g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 320mg | 14% |
| Total Carbohydrates | 42g | 15% |
| Dietary Fiber | 3g | 11% |
| Sugars | 8g | – |
| Protein | 7g | 14% |
| Vitamin C | 6mg | 7% |
| Iron | 1.2mg | 7% |
This cranberry penne pasta salad provides sustained energy from complex carbohydrates while delivering antioxidants from the cranberries and vegetables. The Greek yogurt adds protein and probiotics, making this not just delicious but nutritious too.
Cranberry Penne Salad
Ingredients
- 12 oz penne pasta
- 3/4 cup dried cranberries
- 3 large celery stalks, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the penne pasta according to package directions until al dente, about 10-12 minutes. Drain and rinse with cold water.
- While the pasta cooks, prepare the vegetables by dicing the celery and finely chopping the red onion.
- In a large mixing bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Add the cooled pasta to the dressing and toss gently to coat.
- Fold in the dried cranberries, diced celery, and chopped red onion, mixing gently.
- Add the fresh parsley and stir to combine.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Cranberry Penne Salad is a delightful dish that combines pasta with the sweet-tart flavor of cranberries, making it a popular choice for gatherings and meal prep. For more information on the nutritional benefits of cranberries, visit this Cranberry article.
