Name: Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 oz penne pasta; ½ cup feta cheese, crumbled; ½ cup dried cranberries; ¼ cup toasted walnuts, chopped; 2 cups baby spinach; ¼ cup red onion, thinly sliced; ¼ cup fresh orange juice; 2 tablespoons olive oil; 1 tablespoon honey; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper

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Introduction

This Feta & Cranberry Penne Salad with Orange Vinaigrette is a fresh, flavorful dish perfect for a light lunch or a vibrant side. The combination of tangy feta, sweet cranberries, and a zesty citrus dressing creates a delightful balance of tastes and textures. It’s easy to prepare and sure to impress.

A white bowl filled with a pasta salad showing three main layers: the bottom layer is fresh, bright green spinach leaves, the middle layer has golden-yellow penne pasta with a slight shine, and the top layer is scattered with small white crumbles of cheese, deep red dried cranberries, and light brown walnut pieces. The pasta is lightly sprinkled with black pepper, adding small dark specks throughout. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz penne pasta
½ cup feta cheese, crumbled
½ cup dried cranberries
¼ cup toasted walnuts, chopped
2 cups baby spinach
¼ cup red onion, thinly sliced
¼ cup fresh orange juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain the pasta, rinse under cold water to cool, and set aside.
Step 2: In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the vinaigrette is smooth and well combined.
Step 3: In a large mixing bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
Step 4: Drizzle the orange vinaigrette over the salad and gently toss to evenly coat all ingredients with the dressing.

Tips & Variations

For extra crunch, substitute toasted walnuts with toasted pecans or almonds.
Add grilled chicken or chickpeas to make this salad a more substantial meal.
Use baby kale instead of baby spinach for a heartier green.
Chill the salad for 30 minutes before serving to enhance the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the dressing. For best texture, keep dressing separate if planning to store longer and add just before serving.

How to Serve

In a white bowl, there is a fresh salad with four visible layers: the bottom layer is dark green fresh spinach leaves, covered by a layer of light brown cooked penne pasta, followed by scattered dark red dried cranberries, and topped with small white crumbled cheese and uneven pieces of brown walnuts. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, fusilli, or farfalle works well in this salad.

Is this salad suitable for meal prep?

Absolutely! It holds up well for a day or two when stored properly, making it a great option for meal prepping lunches.