Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

Introduction

This Feta & Cranberry Penne Salad with Orange Vinaigrette is a fresh and flavorful dish perfect for a quick lunch or a light dinner. The combination of tangy feta, sweet cranberries, and a citrusy dressing creates a delightful balance of tastes and textures.

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 the package instructions until al dente. Drain the pasta, rinse under cold water to stop cooking, and set aside.
2. 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 well combined.
3. Step 3: In a large mixing bowl, combine the cooked penne, crumbled feta cheese, dried cranberries, chopped 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.

Tips & Variations

• For extra crunch, add toasted pecans or almonds instead of walnuts.
• If fresh orange juice is not available, substitute with bottled orange juice but choose one with no added sugar for the best flavor.
• To make this salad vegan, omit the feta and replace with a plant-based cheese or extra nuts.
• Chill the salad for 30 minutes before serving to let the flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing over time, so toss gently before serving. For best taste, add any nuts just before serving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours in advance and refrigerated. Just be sure to toss it again before serving to redistribute the dressing.

Can I use other types of pasta?

Absolutely! While penne works well, other short pasta shapes like fusilli, rotini, or farfalle also hold the dressing nicely and work great in this salad.

Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

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★★★★★

4.7 from 136 reviews

A vibrant and refreshing Feta & Cranberry Penne Salad tossed with baby spinach, toasted walnuts, and a zesty homemade orange vinaigrette. This colorful pasta salad combines tangy feta cheese, sweet dried cranberries, and crunchy walnuts for a delightful balance of flavors and textures, perfect for light lunches or summer gatherings.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Cheese

• 8 oz penne pasta
• ½ cup feta cheese, crumbled

Fruits and Nuts

• ½ cup dried cranberries
• ¼ cup toasted walnuts, chopped

Vegetables

• 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 rolling boil. Add the penne pasta and cook according to the package instructions until al dente. 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 smooth and well emulsified.
3. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled pasta, crumbled feta cheese, dried cranberries, toasted and chopped walnuts, fresh baby spinach, and thinly sliced red onion.
4. Dress & Toss: Drizzle the prepared orange vinaigrette over the salad ingredients. Gently toss everything together to evenly coat all components with the dressing, ensuring a harmonious blend of flavors.

Notes

• For a nuttier flavor, you can toast the walnuts yourself by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
• This salad can be prepared a few hours in advance; just keep the vinaigrette separate until ready to serve to maintain freshness.
• Feel free to substitute baby kale or arugula for the spinach for a different leafy base.
• If you prefer a vegan version, omit feta cheese or use a plant-based alternative and replace honey with maple syrup.
• Store leftovers covered in the refrigerator and consume within 2 days for best quality.

Keywords: penne pasta salad, feta cheese salad, cranberry salad, orange vinaigrette, spinach salad, walnut salad, vegetarian pasta salad, easy lunch recipe