easy Feta Cranberry Penne Salad
Fresh Feta Cranberry Penne Salad made with spinach, walnuts, and a homemade orange vinaigrette.
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
- Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
- In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large serving bowl, combine the cooled pasta, feta cheese, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Refrigerate for 15–20 minutes before serving for the best flavor. This Feta Cranberry Penne Salad tastes even better after the ingredients have had time to blend together.
Notes
- Fresh mandarin oranges add extra sweetness.
- Goat cheese can replace feta for a creamier texture.
- Add cucumber or celery for extra crunch.
- Serve alongside grilled chicken, turkey, or seafood for a complete meal.