Description
A refreshing and colorful Feta & Cranberry Penne Salad dressed with a zesty homemade orange vinaigrette. This quick and easy pasta salad combines savory feta cheese, sweet dried cranberries, and crunchy nuts for a delightful texture contrast, making it perfect for light lunches or potluck gatherings.
Ingredients
Scale
Pasta Salad
- 12 oz penne pasta
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup toasted pecans or walnuts (optional)
- 2 tablespoons fresh parsley, chopped
Orange Vinaigrette
- 1/4 cup fresh orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
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. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, crumbled feta cheese, dried cranberries, finely chopped red onion, and toasted pecans or walnuts if using. Mix gently to combine evenly.
- Prepare the vinaigrette: In a small bowl, whisk together fresh orange juice, extra virgin olive oil, red wine vinegar, honey or maple syrup, and a pinch of salt and pepper until the dressing is smooth and well emulsified.
- Toss the salad: Pour the orange vinaigrette over the pasta mixture and toss gently to coat all ingredients evenly with the dressing for a balanced flavor.
- Garnish and serve: Sprinkle freshly chopped parsley over the salad as a garnish. Serve chilled or at room temperature for best taste and texture.
Notes
- To toast nuts, place pecans or walnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- This salad is perfect for meal prepping and keeps well in the refrigerator for up to 2 days.
- Adjust sweetness of the vinaigrette by adding more or less honey or maple syrup based on preference.
- Use gluten-free penne pasta to make this dish gluten-free.
