Name: Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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

Jump to Recipe

Introduction

This Feta & Cranberry Penne Salad with Orange Vinaigrette is a vibrant and refreshing dish perfect for warm days or light lunches. Combining tangy feta, sweet dried cranberries, and a zesty orange dressing, it’s a delicious balance of flavors and textures that’s quick to prepare.

The image shows a white plate filled with penne pasta, mixed with bright green spinach leaves, small white crumbles of cheese, reddish-brown dried cranberries, and crunchy brown walnut pieces. The pasta is light golden yellow with a smooth texture, slightly glossy, while the spinach leaves are fresh and slightly curled, adding a vibrant contrast. The cheese is scattered evenly in small, crumbly chunks, and the cranberries give small pops of bright red throughout. The walnuts add a rough and chunky texture on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
Step 2: In a small bowl, whisk together the fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the vinaigrette is smooth and well combined.
Step 3: In a large mixing bowl, combine the cooked penne, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
Step 4: Drizzle the orange vinaigrette over the salad. Toss gently to coat all ingredients evenly, ensuring every bite is packed with flavor.

Tips & Variations

For extra crunch, add diced bell peppers or cucumber to the salad.
This salad can be prepared ahead of time; keep the vinaigrette separate and toss just before serving to maintain freshness.
Toasting the walnuts enhances their flavor—simply toast in a dry skillet over medium heat until fragrant, about 3-5 minutes.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, it is best to store the vinaigrette separately and mix it in just before serving. When ready to eat, give it a gentle toss and enjoy chilled or at room temperature.

How to Serve

The image shows a close-up of a pasta dish in a white bowl on a white marbled surface. The dish has two main layers: the base layer is golden-yellow cooked penne pasta, with a smooth and slightly glossy texture. On top, there is a layer of fresh, dark green spinach leaves spread evenly. Scattered over the spinach and pasta are small, crumbly, white feta cheese pieces and deep red dried cranberries. A few whole, light brown walnuts add a crunchy texture and contrast. The colors are bright and fresh, making the dish look healthy and delicious. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, feel free to substitute penne with other short pasta shapes like fusilli, rotini, or farfalle. Just cook according to package instructions as usual.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad and keep the dressing separate in the fridge. Combine them right before eating to ensure the salad stays crisp and flavorful.