Feta & Cranberry Penne Salad with Orange Vinaigrette
Description
This vibrant pasta salad is a perfect balance of sweet, tangy, and savory flavors. Tender penne pasta is tossed with creamy feta cheese, tart dried cranberries, crunchy toasted walnuts, and fresh spinach. The star of the dish is a zesty orange vinaigrette, which brightens up every bite. Ideal as a refreshing lunch, side dish for dinners, or a make-ahead picnic salad.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
For the Salad
12 oz (340 g) penne pasta
1 cup fresh spinach, roughly chopped
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/2 cup toasted walnuts (or pecans), roughly chopped
1/4 cup thinly sliced red onion (optional, for a slight bite)
For the Orange Vinaigrette
1/3 cup fresh orange juice (about 1 medium orange)
2 tbsp olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper, to taste
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Add the penne and cook according to package instructions until al dente (usually 10–12 minutes).
Drain and rinse under cold water to stop the cooking process. Set aside to cool slightly.
2. Make the orange vinaigrette
In a small bowl or jar, whisk together orange juice, olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Taste and adjust seasoning as needed.
3. Assemble the salad
In a large mixing bowl, combine cooked penne, chopped spinach, dried cranberries, crumbled feta, toasted walnuts, and red onion (if using).
Pour the orange vinaigrette over the salad.
Toss gently until everything is evenly coated.
4. Serve
Serve immediately at room temperature or chill in the fridge for 30–60 minutes for a cold pasta salad.
Garnish with extra walnuts or feta if desired.
Tips & Variations
Protein boost: Add grilled chicken, shrimp, or chickpeas.
Vegan option: Replace feta with vegan cheese and honey with maple syrup.
Make ahead: The salad keeps well in the fridge for up to 2 days, but add nuts just before serving to keep them crunchy.
Extra flavor: Add a handful of fresh herbs like parsley or mint.
Nutrition (per serving, approximate)
Calories: 320 kcal
Protein: 10 g
Carbs: 40 g
Fat: 14 g
Fiber: 3 g
Common Questions & Answers
Q1: Can I use another type of pasta?
A: Yes! Fusilli, farfalle, or rotini work well. Just ensure you cook until al dente.
Q2: Can I make this salad ahead of time?
A: Absolutely. Make the salad up to a day ahead. Keep the nuts separate until serving to avoid sogginess.
Q3: Can I substitute dried cranberries with another fruit?
A: Sure! Dried cherries, raisins, or even chopped dried apricots can be used.
Q4: How do I store leftovers?
A: Keep in an airtight container in the fridge for 1–2 days. Bring to room temperature or lightly toss before serving.