Cranberry Feta Pasta Salad Recipe – Easy Lemon Herb Vinaigrette

The first time I tossed together this cranberry feta pasta salad, my kitchen smelled like summer—zesty lemon mingling with fresh herbs, with sweet cranberries sneaking in. I’m not kidding, it was like a picnic in a bowl. There’s something about the combination of chewy dried cranberries, salty feta, and crisp veggies that just feels right. Honestly, this recipe started as a “throw what you have” kind of lunch, but soon it became my go-to for potlucks and family gatherings.

Pasta salads are classic, but let’s face it—they’re often predictable. Not this one. The lemon herb vinaigrette wakes everything up, and the feta adds a creamy punch that balances the tartness of cranberries. If you’re craving something fresh, vibrant, and just a bit out of the ordinary, this cranberry feta pasta salad is for you. It’s quick enough for busy weeknights, but special enough to make an impression at a backyard cookout.

As someone who’s made (and eaten) more pasta salads than I can count, I can promise you this one checks every box. Whether you’re feeding picky kids (mine ask for seconds!), sticking to a vegetarian diet, or just want something genuinely delicious, the cranberry feta pasta salad delivers. Plus, the lemon herb vinaigrette? I’ve tested it a dozen times—it’s bright, tangy, and foolproof. You’ll love how easy it is to whip up, and how the flavors come together with barely any effort. Give it a shot, and you’ll see why I keep coming back to this recipe!

Why You’ll Love This Cranberry Feta Pasta Salad

• Quick & Easy: Ready in under 30 minutes, making it perfect for last-minute gatherings or weeknight meals.
• Simple Ingredients: No specialty store runs required! Most of what you need is probably already in your pantry or fridge.
• Perfect for Any Occasion: Ideal for potlucks, picnics, festive holiday tables, or just a sunny lunch on the patio.
• Crowd-Pleaser: Adults love the tangy-sweet combo, and even my kids ask for seconds. It’s colorful, fun, and always gets compliments.
• Unbelievably Delicious: Every bite is a balance of creamy feta, chewy cranberries, crisp veggies, and that punchy lemon herb vinaigrette. You’ll find yourself craving it again and again.

I’ve made dozens of pasta salads, but this one stands out thanks to a couple of small tweaks—like using rotini for maximum vinaigrette cling, and crumbling feta by hand for just the right texture. The lemon herb vinaigrette isn’t your average bottled stuff; it’s homemade, with fresh lemon juice and a blend of parsley, dill, and basil. Trust me, it makes all the difference.

There’s something downright comforting about the mix of pasta and cheese, but this cranberry feta pasta salad goes further. The cranberries add a playful twist, making each bite a little surprise. It’s bright, tangy, creamy, and sweet—seriously, everything I want in a salad. Whether you’re trying to impress guests without stress or just need a healthy meal that feels indulgent, this recipe ticks every box.

Let’s be honest—sometimes you just want food that makes you smile. This pasta salad does that for me. It’s comforting, a little fancy, and totally fuss-free. If you’re looking for a recipe that delivers flavor, fun, and a bit of nostalgia (pasta salad always brings me back), you’re in the right place!

What Ingredients You Will Need

This cranberry feta pasta salad uses simple, wholesome ingredients to deliver major flavor and great texture—no complicated steps or hard-to-find items. You can swap a few things if needed, but I recommend sticking close to the list for best results.

• For the Salad:
  • Rotini pasta, dry (12 oz / 340g) – Rotini holds vinaigrette and mix-ins beautifully
  • Dried cranberries (3/4 cup / 90g) – Adds sweet-tart chewiness
  • Feta cheese, crumbled (1 cup / 150g) – Choose block feta for best texture (I like Dodoni or President brands)
  • English cucumber, diced (1 medium / about 1 cup / 130g) – Crisp freshness
  • Red bell pepper, diced (1 medium / about 1 cup / 120g) – Sweet crunch and color
  • Red onion, finely chopped (1/4 cup / 30g) – Adds a little bite (rinse under cold water to mellow the flavor)
  • Fresh parsley, chopped (1/4 cup / 10g) – For brightness
• For the Lemon Herb Vinaigrette:
  • Extra virgin olive oil (1/3 cup / 80ml) – Use a mild, fruity type
  • Fresh lemon juice (1/4 cup / 60ml) – Bright, tangy backbone
  • Honey or maple syrup (1 tbsp / 15ml) – Balances the acid (or use agave for vegan)
  • Dijon mustard (1 tsp / 5g) – Adds subtle heat and depth
  • Garlic, minced (1 clove / 5g) – Optional but recommended
  • Dried oregano (1/2 tsp / 1g)
  • Fresh dill, chopped (1 tbsp / 4g) – Or substitute with dried dill if needed
  • Fresh basil, chopped (1 tbsp / 4g) – Optional but so good
  • Kosher salt (1/2 tsp / 3g), plus more to taste
  • Black pepper (1/4 tsp / 1g), freshly ground

Ingredient Tips: If you’re gluten-free, swap in chickpea or rice-based pasta. For a vegan version, use plant-based feta and maple or agave syrup. The veggies can flex with the season—try cherry tomatoes, chopped spinach, or even roasted squash in the fall. I’ve tried a few brands for feta and cranberries, and the ones above are consistently delicious.

Don’t be afraid to play with quantities! More feta? Go for it. Extra cranberries? Why not. The salad’s forgiving—just don’t overload it or the flavors might get muddled.

Equipment Needed

• Large pot: For boiling pasta. A 4-quart (3.8L) size works well for 12 oz pasta.
• Colander: To drain cooked pasta. Mesh strainers work too (just watch those small pasta shapes slipping through).
• Large mixing bowl: For tossing everything together. I use a wide stainless steel bowl for easy mixing.
• Measuring cups and spoons: Accurate measuring means spot-on flavor.
• Sharp knife and cutting board: For chopping veggies and herbs.
• Small jar or whisk: For blending the vinaigrette. A mason jar lets you shake everything together—super convenient!
• Salad servers or tongs: For tossing and serving.

If you don’t have a whisk, a fork works in a pinch for the vinaigrette. I’ve even used my blender (when I’m feeling lazy) to get it really smooth. For budget-friendly options, look for basic stainless steel or plastic bowls—they last forever and clean up easily. Pro tip: rinse your colander right after use so cranberries don’t stick and stain!

Preparation Method

1. Cook the Pasta:

   Bring a large pot of salted water (about 1 tablespoon salt per 4 quarts) to a boil. Add 12 oz (340g) rotini pasta and cook according to package directions until al dente—usually 8-10 minutes. Stir occasionally to prevent sticking. When done, drain pasta in a colander and rinse under cold water to stop the cooking. (Pasta should feel cool and firm, not mushy!)

2. Prep the Veggies & Cheese:

   While pasta cooks, dice 1 English cucumber (about 130g), 1 red bell pepper (about 120g), and finely chop 1/4 cup (30g) red onion. Chop 1/4 cup (10g) fresh parsley. Crumble 1 cup (150g) feta cheese by hand or with a fork—don’t use pre-crumbled if you can help it, it’s drier and less flavorful.

3. Make the Lemon Herb Vinaigrette:

   In a small jar or bowl, combine 1/3 cup (80ml) olive oil, 1/4 cup (60ml) fresh lemon juice, 1 tbsp (15ml) honey or maple syrup, 1 tsp (5g) Dijon mustard, 1 minced garlic clove (optional), 1/2 tsp (1g) dried oregano, 1 tbsp (4g) chopped dill, 1 tbsp (4g) chopped basil, 1/2 tsp (3g) kosher salt, and 1/4 tsp (1g) black pepper. Shake or whisk until fully combined and slightly thickened. (Vinaigrette should smell bright and herby, with a little zing from the lemon.)

4. Combine Salad Ingredients:

   In a large mixing bowl, add drained pasta, diced cucumber, bell pepper, red onion, 3/4 cup (90g) dried cranberries, and chopped parsley. Pour half the vinaigrette over and toss gently to coat. (Everything should look glossy and evenly coated—add more vinaigrette as needed.)

5. Add Feta & Final Toss:

   Sprinkle crumbled feta over the salad and toss gently (so the feta stays chunky, not mushy). Taste and adjust seasoning if needed—sometimes I add a pinch more salt or a squeeze of lemon.

6. Chill & Serve:

   Cover and chill for at least 20 minutes for flavors to meld. If you’re short on time, serve immediately—it’ll still taste great! (Salad should be cool, crisp, and fragrant with herbs and lemon.)

Troubleshooting: If the salad feels dry, add a splash of olive oil or lemon. If it’s too tangy, a sprinkle of sugar helps. Pasta sticking together? Rinse it a second time and toss with a teaspoon of oil before mixing. I always taste before serving—sometimes the cranberries are extra tart and need a touch more honey.

Efficiency Tip: Prep veggies and vinaigrette while pasta cooks. Clean as you go—less mess later!

Cooking Tips & Techniques

Here’s what makes this cranberry feta pasta salad consistently awesome (and a few things I’ve learned the hard way):

• Use Block Feta: It’s creamier and tangier than the pre-crumbled stuff. Crumble by hand for best texture.
• Rinse Pasta Well: It cools the pasta fast and keeps it from clumping. If I forget, the salad can turn weirdly sticky—lesson learned.
• Balance Flavors: Cranberries can be sweet or tart depending on the brand. Taste and adjust honey or lemon in the vinaigrette if needed.
• Don’t Overdress: Add vinaigrette in stages. Too much, and the salad gets soggy. Too little, and it’s bland. I always save a little for tossing right before serving.
• Cut Veggies Evenly: Small, uniform pieces mean every bite has a nice blend of crunch and flavor.
• Chill Before Serving: Even a quick 20-minute chill helps flavors meld. But if you’re in a rush, it’s still tasty right away!

Once, I made this salad for a big family party and forgot to taste before serving. The cranberries were super tart, and nobody touched it! Now, I always check—sometimes just a dash of sugar or extra honey fixes everything. Multitasking is key: while the pasta boils, make the vinaigrette and chop the veggies. Keeps the whole prep time under 30 minutes.

If you want the salad extra creamy, mash a little feta into the vinaigrette before tossing. For a pretty presentation, reserve some feta and cranberries for sprinkling over the top. Trust me, those little finishing touches make it Pinterest-worthy and totally craveable!

Variations & Adaptations

This cranberry feta pasta salad is wildly adaptable. Here are three of my favorite twists:

• Gluten-Free Version: Use gluten-free rotini or quinoa pasta. Works well, just watch the cook time—GF pasta can get mushy fast.
• Vegan Option: Swap feta for dairy-free feta and use maple syrup or agave in the vinaigrette. Tastes just as vibrant, and my vegan friends love it!
• Seasonal Variation: In summer, add halved cherry tomatoes or fresh sweet corn. In fall, roasted butternut squash or pecans are amazing.

You can play with herbs—try cilantro for a fresh twist, or mint for a cool bite. For added crunch, toss in sunflower seeds or chopped walnuts. If someone’s allergic to dairy, skip the feta and add a sprinkle of nutritional yeast for a cheesy vibe. I’ve even roasted the veggies before tossing them in (especially peppers and onions)—it adds a smoky depth that’s pretty addictive!

My personal favorite adaptation? Adding a handful of arugula or baby spinach right before serving. It ups the green factor and makes the salad feel extra fresh. The base is flexible—don’t be afraid to make it yours.

Serving & Storage Suggestions

Best Served: Chilled or at cool room temperature. I like piling it into a big white bowl and scattering extra feta and cranberries on top. For parties, garnish with a few lemon slices and fresh parsley.

Pairings: Cranberry feta pasta salad goes great with grilled chicken, salmon, or veggie burgers. For drinks, try sparkling water with a splash of lemon or a crisp Sauvignon Blanc.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, but the pasta can soak up the vinaigrette. If it seems dry, add a splash of olive oil or lemon before serving.

Freezing: Not recommended—pasta and fresh veggies don’t freeze well here. If you must, freeze just the vinaigrette separately.

Reheating: No need! Serve straight from the fridge. If it’s too cold, let it sit at room temp for 15 minutes.

Flavor Notes: Cranberries get plumper as the salad sits, and the feta infuses everything with creamy goodness. Honestly, day-two leftovers are my favorite—just add greens to freshen it up!

Nutritional Information & Benefits

This cranberry feta pasta salad is a nutrient-dense option that fits many diets. Here’s a quick overview (per serving, about 1 cup / 150g):

• Calories: ~280
• Protein: 8g
• Fat: 12g (mostly from olive oil and feta)
• Carbohydrates: 34g
• Fiber: 3g

Health Benefits: Olive oil provides heart-healthy fats, and fresh veggies offer vitamins and antioxidants. Cranberries add polyphenols, which are good for immunity and digestion. Feta brings calcium and protein (though skip if you’re dairy-sensitive).

Dietary Info: Vegetarian, easily gluten-free and vegan with swaps. Contains dairy (feta), wheat (pasta), and may include nuts if you add them.

I love this salad for post-workout lunches—it’s filling but never heavy. The balance of carbs, protein, and healthy fats keeps me energized all afternoon. Always check the ingredient list for allergens if serving a crowd.

Conclusion

If you’re searching for a pasta salad that’s anything but ordinary, this cranberry feta pasta salad with lemon herb vinaigrette is your new best friend. It’s flavorful, colorful, and a little bit different—in the best way possible. With simple steps and easy swaps, there’s no reason not to give it a go. I’ve made this for picnics, lunchboxes, and even holiday buffets—every time, it disappears fast!

Customize it to suit your taste—throw in extra veggies, swap the cheese, or tweak the herbs. It’s forgiving, fun, and always hits the spot. I genuinely love this recipe because it brings people together and makes healthy eating feel like a treat.

If you try it, let me know how you make it your own! Drop a comment, share your photo on Pinterest, or tag me with your version. Happy cooking, and may your pasta salad be as irresistible as you are!

FAQs

Can I make cranberry feta pasta salad ahead of time?

Absolutely! Make it up to a day in advance and keep it chilled. Just save a little vinaigrette to add right before serving to keep it fresh.

What pasta works best for this salad?

Rotini is ideal because it catches the vinaigrette and mix-ins, but penne or farfalle work too. Gluten-free pasta is fine, just adjust the cook time.

Can I use fresh cranberries instead of dried?

Dried cranberries are best for their sweetness and chewiness. Fresh cranberries are too tart and crunchy for this salad, but you could try sweetened, chopped ones in a pinch.

How do I make this salad vegan?

Use plant-based feta and swap honey for maple syrup or agave in the dressing. All the flavors still shine!

What’s the best way to keep leftovers tasting fresh?

Store in an airtight container, and give the salad a quick toss with a splash of olive oil or lemon juice before serving. Add fresh herbs or greens if it needs a pick-me-up!

Print