Description
A refreshing and vibrant feta & cranberry penne salad tossed with baby spinach, toasted walnuts, and a zesty orange vinaigrette. This easy-to-make pasta salad combines sweet, savory, and tangy flavors, perfect for a light lunch or a side dish at gatherings.
Ingredients
Scale
Pasta & Cheese
- 8 oz penne pasta
- ½ cup feta cheese, crumbled
Fruits, Nuts & Vegetables
- 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
- 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.
- 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 combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled pasta with crumbled feta cheese, dried cranberries, chopped toasted walnuts, fresh baby spinach, and thinly sliced red onion to create a colorful mix.
- Dress & Toss: Pour the orange vinaigrette over the assembled salad. Gently toss all ingredients together to ensure the pasta and vegetables are evenly coated with the flavorful dressing. Serve immediately or chilled.
Notes
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their flavor before chopping.
- For a vegan version, substitute feta with a plant-based cheese and replace honey with maple syrup.
- Make sure to rinse the pasta with cold water after cooking to keep the salad from becoming mushy.
- This salad can be prepared a few hours ahead and refrigerated, but add the spinach fresh before serving for the best texture.
