Description
A refreshing and vibrant Feta & Cranberry Penne Salad tossed in a zesty orange vinaigrette. This quick and easy pasta salad combines salty feta, sweet dried cranberries, crisp red onion, and crunchy nuts for a perfect balance of flavors and textures. Ideal for a light lunch or a side dish at gatherings, served chilled or at room temperature.
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 package instructions until al dente. Drain and rinse the pasta under cold water to cool it down and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, add the cooled penne pasta, crumbled feta cheese, dried cranberries, finely chopped red onion, and toasted nuts if using. Gently toss to combine all the ingredients 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. Whisk until the dressing is smooth and emulsified.
- Toss salad with dressing: Pour the orange vinaigrette over the pasta salad mixture. Toss gently but thoroughly to ensure every bite is coated in the flavorful dressing.
- Garnish and serve: Sprinkle the chopped fresh parsley over the salad and serve chilled or at room temperature for best flavor.
Notes
- You can substitute penne pasta with any other short pasta like rotini or farfalle.
- For added crunch, feel free to use toasted walnuts or pecans as suggested, or omit for a nut-free option.
- Adjust the sweetness of the vinaigrette by adding more or less honey or maple syrup according to your preference.
- Make this salad ahead of time and refrigerate for up to 24 hours; flavors will meld beautifully.
- For a vegan version, omit feta cheese or use a plant-based cheese alternative.
