Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe
Are you looking for a quick, fresh, and delicious meal? This Feta & Cranberry Penne Salad with Orange Vinaigrette recipe is exactly what you need. It combines sweet cranberries, salty feta cheese, and a bright citrus dressing.
Equipment
- Large pot for boiling the penne pasta
- Colander for draining the cooked pasta
- Small glass jar or bowl for mixing the dressing
- Whisk or fork to blend the vinaigrette
- Large mixing bowl to combine all ingredients
- Measuring cups and spoons for accurate amounts
- Sharp knife and cutting board for chopping parsley
Ingredients
- Penne pasta – 16 ounces
- Crumbled feta cheese – 1 cup
- Dried cranberries – 1 cup
- Sliced almonds – 1/2 cup, toasted
- Fresh parsley – 1/4 cup, finely chopped
- Fresh baby spinach leaves – 2 cups
- Fresh orange juice – 1/2 cup
- Extra virgin olive oil – 1/4 cup
- Apple cider vinegar – 2 tablespoons
- Pure honey – 1 tablespoon
- Dijon mustard – 1 teaspoon
- Salt and black pepper, to taste
Instructions
Boil the Penne Pasta
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it is al dente.
Drain and Cool Pasta
- Pour the cooked pasta into a large colander in the sink to drain the hot water. Rinse the penne with cold water for a few seconds to stop the cooking process. Let it drain completely.
Whisk the Orange Vinaigrette
- Pour the fresh orange juice, olive oil, and apple cider vinegar into a small glass jar. Add the honey, Dijon mustard, salt, and black pepper. Whisk the ingredients vigorously until the dressing becomes smooth.
Combine Pasta and Greens
- Transfer the cooled penne pasta into a large mixing bowl. Toss in the fresh baby spinach leaves and the finely chopped parsley. Gently stir the ingredients together so the greens are distributed evenly.
Add Mix-Ins and Dressing
- Scatter the dried cranberries, crumbled feta cheese, and toasted sliced almonds over the pasta. Pour the prepared orange vinaigrette over the top. Use large spoons to toss everything together until well coated.
Notes
Gluten-Free Option: You can easily swap standard penne for your favorite gluten-free pasta brand.Toast the Nuts: Toasting the sliced almonds in a dry skillet for two minutes adds incredible crunch.Add Extra Protein: Top the salad with grilled chicken breast, shrimp, or chickpeas for a filling meal.Swap the Cheese: If you dislike feta, goat cheese or shaved parmesan taste absolutely amazing here.Brighten the Flavor: Add a teaspoon of fresh orange zest to the vinaigrette for an extra citrus kick.Refrigeration: Store any leftover salad in an airtight container in the fridge for up to four days.Keep Dressing Separate: If making ahead, keep the dressing separate until you are ready to serve the meal.Refresh the Salad: Toss leftovers with a splash of orange juice if the pasta absorbs too much moisture.