Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

Introduction

This Feta & Cranberry Penne Salad with Orange Vinaigrette is a delightful mix of sweet, tangy, and savory flavors. Perfect for a light lunch or a flavorful side dish, it combines refreshing ingredients that come together in minutes.

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

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

Tips & Variations

• For extra crunch, substitute walnuts with toasted pecans or almonds.
• Add grilled chicken or chickpeas for a protein boost and more filling meal.
• If fresh orange juice isn’t available, use bottled juice without added sugar or zest an orange for extra citrus flavor.
• Let the salad sit for 10-15 minutes after tossing to allow flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, but you can re-toss before serving to redistribute the dressing. Avoid storing for too long to prevent the spinach from wilting and the pasta from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. To keep the spinach fresh, add it just before serving or keep it separate until ready to eat.

Is there a substitute for feta cheese?

You can use goat cheese or ricotta salata as alternatives if you prefer a milder or creamier texture.

Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

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★★★★★

4.6 from 631 reviews

A vibrant and flavorful Feta & Cranberry Penne Salad dressed with a zesty homemade orange vinaigrette. This delightful pasta salad blends the creaminess of feta, the tart sweetness of dried cranberries, and the crunch of toasted walnuts with fresh baby spinach and red onion for a perfect balance of textures and flavors. Ideal for a light lunch, picnic, or side dish.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz penne pasta

Salad Ingredients

• ½ cup feta cheese, crumbled
• ½ cup dried cranberries
• ¼ cup toasted walnuts, chopped
• 2 cups baby spinach
• ¼ cup red onion, thinly sliced

Orange Vinaigrette

• ¼ cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
2. Make the Orange Vinaigrette: In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
3. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled pasta with crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion. Mix gently to distribute the ingredients evenly.
4. Dress & Toss: Drizzle the prepared orange vinaigrette over the salad. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Serve immediately or chill for later use.

Notes

• To toast walnuts quickly, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
• For added freshness, consider adding chopped fresh herbs such as parsley or basil.
• This salad can be served chilled or at room temperature.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.

Keywords: Feta salad, cranberry pasta salad, penne salad, orange vinaigrette, Mediterranean salad, vegetarian pasta salad