There’s something magical about a salad that feels just as special on a Tuesday night as it does gracing your holiday table. That’s exactly what this Cranberry Penne Salad has always been in my kitchen—a dish that started as a last-minute contribution to a neighborhood potluck and quickly became one of my most-requested recipes. I still remember my youngest daughter sneaking spoonfuls straight from the bowl before we even made it out the door!
The sweet-tart cranberries mingling with tender penne pasta, crunchy vegetables, and that luscious creamy dressing create something truly unforgettable. Whether you’re planning a holiday gathering or just want to brighten up your weeknight dinner rotation, this cranberry pasta salad brings comfort and joy to every single bite. It’s become such a staple in our home that I always keep dried cranberries in my pantry, just in case.
Why You’ll Love This Cranberry Penne Salad Recipe
This Cranberry Penne Salad has stolen hearts at countless gatherings in my circle, and honestly, I completely understand why. First off, it’s incredibly versatile—it works beautifully as a side dish for your Thanksgiving spread or as a light main course for lunch. The combination of textures keeps every forkful interesting, with al dente pasta providing substance while crisp celery and crunchy nuts add that satisfying bite.
What really makes this recipe shine is how forgiving it is. You can prepare this penne cranberry salad a day ahead, which means less stress when you’re hosting. The flavors actually deepen and meld together as it sits in the refrigerator, making it even more delicious the next day. Plus, the gorgeous ruby-red cranberries scattered throughout make it absolutely stunning on any table.
The creamy dressing strikes that perfect balance between tangy and slightly sweet, complementing the tartness of the cranberries without overwhelming them. Meanwhile, I’ve watched picky eaters—including my own daughters—come back for seconds and thirds. It’s substantial enough to satisfy hearty appetites yet light enough that you won’t feel weighed down.
Ingredients You’ll Need
One of the things I adore about this Cranberry Penne Salad is how straightforward the ingredient list is. You likely have several of these items in your kitchen already, and the rest are easy to find at any grocery store.
| Ingredient | Quantity |
|---|---|
| Penne pasta | 12 ounces |
| Dried cranberries | 1 cup |
| Celery, diced | 1 cup |
| Red onion, finely chopped | ½ cup |
| Pecans or walnuts, chopped | ¾ cup |
| Mayonnaise | 1 cup |
| Sour cream | ½ cup |
| Apple cider vinegar | 2 tablespoons |
| Honey | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley, chopped (optional) | ¼ cup |
The beauty of this cranberry penne pasta salad lies in the quality of simple ingredients coming together harmoniously. I always cook my pasta until it’s just barely tender—remember, it’ll soften slightly as it absorbs the dressing.
Substitutions & Variations
Over the years, I’ve experimented with countless variations of this Cranberry Penne Salad, and I’m thrilled to share what works beautifully. If you can’t find penne, rotini, farfalle, or even elbow macaroni work wonderfully. The key is choosing a pasta shape with nooks and crannies that catch the dressing.
For a lighter version, swap half the mayonnaise with Greek yogurt. This adds a pleasant tanginess while reducing calories. I’ve done this many times when I’m watching my intake, and honestly, it’s equally delicious. If you’re not a fan of red onion, green onions or shallots make excellent substitutes with a milder flavor.
The nuts in this penne salad with cranberries can be customized to your preference. Almonds, cashews, or even sunflower seeds for a nut-free option all work beautifully. I sometimes toast the nuts lightly in a dry skillet first—it takes just three minutes but adds incredible depth of flavor.
Want to add more vegetables? Diced bell peppers, shredded carrots, or even crisp apple chunks make wonderful additions. For a heartier meal, I’ve stirred in cubed cooked chicken or turkey, transforming this side dish into a complete dinner. During the holidays, adding a handful of crumbled feta or goat cheese creates a more sophisticated flavor profile that guests absolutely adore.
Over the years, I’ve experimented with countless variations of this Cranberry Penne Salad, and I’m thrilled to share what works beautifully. If you’re looking for a delightful snack to accompany your meal, check out these Mouthwatering Savory Pumpkin Seeds | Easy Fall Snack Recipe.
Step-by-Step Instructions
Making this Cranberry Penne Salad couldn’t be simpler, even on your busiest days. I promise, if you can boil water and chop vegetables, you can create this showstopper.
Step 1: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually about 10-12 minutes. You want it tender but still with a slight bite.
Drain thoroughly and rinse under cold water to stop the cooking process. This step is crucial for keeping your cranberry pasta salad from becoming mushy.
Step 2: While the pasta cools, prepare your dressing. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper. Taste and adjust the seasoning—I sometimes add a pinch more honey if my cranberries are particularly tart. The dressing should be creamy, slightly sweet, and tangy.
Step 3: In your largest mixing bowl, combine the cooled pasta, dried cranberries, diced celery, chopped red onion, and nuts. I like using a bowl that’s bigger than I think I need—it makes tossing everything together so much easier without making a mess on my countertop.
Step 4: Pour the dressing over the pasta mixture. Using a large spoon or spatula, gently fold everything together until every piece of pasta is beautifully coated. Be gentle here—you want to combine thoroughly without crushing the pasta or breaking up the cranberries.
Step 5: Cover your Cranberry Penne Salad and refrigerate for at least two hours before serving. This chilling time allows the flavors to marry together and the cranberries to plump up slightly as they absorb moisture from the dressing. Right before serving, give it a good stir and garnish with fresh parsley if you’re using it.
Pro Tips for Success
After making this cranberry penne pasta salad dozens of times, I’ve picked up some tricks that ensure perfect results every single time. First, don’t skip rinsing the pasta with cold water. This removes excess starch and prevents clumping, giving you a salad with beautifully separated pasta pieces.
I always reserve a little dressing on the side. Pasta salads tend to absorb dressing as they sit, so having extra to stir in just before serving keeps everything creamy and fresh. This is especially helpful if you’re making your penne cranberry salad a day ahead.
Toast those nuts! I mentioned this earlier, but it bears repeating. Just a few minutes in a dry skillet transforms ordinary pecans or walnuts into fragrant, flavorful gems that add so much to this dish. Watch them carefully though—they go from perfect to burnt quickly.
When chopping your celery and onion, keep the pieces relatively small and uniform. You want a bit of everything in each bite of your Cranberry Penne Salad. I aim for pieces about the size of a penne tube, which creates a lovely harmony of textures.
Finally, taste before serving and don’t be afraid to adjust. A squeeze of fresh lemon juice brightens everything up, while a pinch more salt can make all the flavors pop. Trust your palate—you know what tastes good!
After making this cranberry penne pasta salad dozens of times, I’ve picked up some tricks that ensure perfect results every single time. To boost your immune system while enjoying this dish, try this 3-Ingredient Juice Shot That Keeps You From Getting Sick.
Storage & Reheating Tips
One of my favorite things about this cranberry pasta salad is how well it keeps. Store it in an airtight container in the refrigerator for up to four days. The flavors continue developing, making day-two servings arguably even better than day one.
This is a cold salad, so there’s no reheating necessary—just pull it straight from the fridge, give it a good stir, and serve. If it seems a bit dry after sitting, simply fold in a spoonful or two of mayonnaise or a splash of milk to refresh the creaminess.
I don’t recommend freezing this Cranberry Penne Salad, as the mayonnaise-based dressing doesn’t thaw well and the vegetables lose their crisp texture. However, if you’re planning to make it ahead for a gathering, preparing it the night before is absolutely perfect.
For potlucks and picnics, keep your salad chilled in a cooler with ice packs. Since it contains mayonnaise, you’ll want to keep it below 40°F for food safety. I always pack mine in a shallow dish—it chills faster and more evenly than a deep container.
What to Serve With This Recipe
This versatile penne salad with cranberries pairs beautifully with so many dishes. During the holidays, it’s absolutely stunning alongside roasted turkey, glazed ham, or herb-crusted pork tenderloin. The sweet-tart cranberries echo traditional holiday flavors while the creamy pasta adds comforting substance.
For casual gatherings, I love serving this Cranberry Penne Salad with grilled chicken, barbecue ribs, or even simple burgers. It provides a refreshing contrast to rich, smoky meats. At summer cookouts, it holds its own next to potato salad and coleslaw, offering something a little different and special.
If you’re serving it as a light main course, pair it with crusty bread and a simple green salad. A crisp white wine or sparkling cider complements the flavors perfectly. I’ve also served smaller portions as a starter before a hearty soup or stew dinner.
For a complete holiday spread, consider adding roasted vegetables, dinner rolls, green bean casserole, and a pumpkin or pecan pie for dessert. This cranberry penne pasta salad fits right into that comforting, traditional meal while adding a fresh, lighter element that balances everything beautifully.
This versatile penne salad with cranberries pairs beautifully with so many dishes. For a quick and delicious main course to serve alongside, consider making Honey Garlic Chicken Stir-Fry: Quick Recipe.
FAQs
Can I make Cranberry Penne Salad ahead of time?
Absolutely! In fact, this Cranberry Penne Salad benefits from being made ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator.
The flavors meld together beautifully, and the cranberries plump up slightly. Just reserve some dressing to stir in before serving if needed.
What can I substitute for dried cranberries?
While dried cranberries give this salad its signature flavor, you can substitute dried cherries, chopped dried apricots, or golden raisins. Fresh pomegranate arils add a beautiful pop of color and similar tartness. Each variation brings its own lovely character to the penne cranberry salad.
How do I keep pasta salad from drying out?
The key is coating your pasta generously with dressing and storing it in an airtight container. I always make extra dressing to stir in before serving, as pasta naturally absorbs moisture. Adding a tablespoon of milk or a bit more mayonnaise refreshes the cranberry pasta salad perfectly.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and hard, so I don’t recommend using them raw. However, you could make a quick cranberry relish by pulsing fresh cranberries with sugar and orange zest, then folding that into your Cranberry Penne Salad. It creates a different but equally delicious flavor profile.
Is this salad gluten-free?
This recipe isn’t naturally gluten-free because of the wheat pasta, but you can easily adapt it. Simply substitute your favorite gluten-free pasta—I’ve had excellent results with brown rice penne. Cook it according to package directions, and you’ll have a delicious gluten-free penne salad with cranberries.
Cranberry Penne Salad is a delightful dish that combines the sweetness of cranberries with the heartiness of pasta, making it a popular choice for both casual meals and festive occasions. This salad not only offers a burst of flavor but also provides a colorful presentation, often enjoyed during holiday gatherings and family dinners, as seen in various culinary traditions like salads.
Nutrition Information (per serving)
Based on 8 servings:
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 24g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 425mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 3g |
| Sugars | 12g |
| Protein | 7g |
This Cranberry Penne Salad offers a wonderful balance of carbohydrates for energy, healthy fats from the nuts, and fiber from the vegetables and cranberries. While it’s definitely a treat, it also provides real nutrition that keeps you satisfied. For a lighter version, use half Greek yogurt in place of some mayonnaise, which reduces fat and calories while adding protein.
Cranberry Penne Salad
Ingredients
Method
- Step 1: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually about 10-12 minutes. Drain thoroughly and rinse under cold water.
- Step 2: In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper. Adjust seasoning to taste.
- Step 3: In a large mixing bowl, combine the cooled pasta, dried cranberries, diced celery, chopped red onion, and nuts.
- Step 4: Pour the dressing over the pasta mixture and gently fold everything together until well combined.
- Step 5: Cover and refrigerate for at least two hours before serving.