Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
