Feta & Cranberry Penne Salad with Orange Vinaigrette
A vibrant and refreshing pasta salad with creamy feta, sweet cranberries, and a tangy orange vinaigrette. Perfect for a light lunch or a potluck dish.
Ingredients
- 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
- 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 penne pasta according to the package instructions. Drain and rinse under cold water to cool it down.
- In a large bowl, combine the cooked pasta with crumbled feta cheese, dried cranberries, chopped red onion, and nuts (if using).
- In a small bowl, whisk together fresh orange juice, olive oil, red wine vinegar, honey, salt, and pepper until smooth and well combined.
- Pour the orange vinaigrette over the pasta mixture and toss gently to coat evenly.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
- For a more substantial meal, add grilled chicken or shrimp.
- Switch nuts for almonds or pine nuts for a different flavor.
- Goat cheese or sharp cheddar can replace feta for variation.
- For a vegan option, substitute feta with plant-based cheese or omit it.
- Add fresh fruit like orange segments or apple slices for extra sweetness and crunch.
- Salad keeps in the fridge for up to 3 days. It’s best served chilled or at room temperature.