Feta & Cranberry Penne Salad (Printable Version)
Bright pasta salad with feta, cranberries and walnuts, dressed in a tangy orange vinaigrette over fresh spinach.
# Ingredients:
→ Pasta Base
01 -
225g penne pasta
02 -
2 cups baby spinach
→ Toppings
03 -
120g feta cheese, crumbled
04 -
80g dried cranberries
05 -
60g toasted walnuts, chopped
06 -
60g red onion, thinly sliced
→ Orange Vinaigrette
07 -
60ml fresh orange juice
08 -
30ml olive oil
09 -
15g honey
10 -
5g Dijon mustard
11 -
2g salt
12 -
1g black pepper
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 -
In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
03 -
In a large mixing bowl, combine the cooled pasta, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
04 -
Drizzle the orange vinaigrette over the salad ingredients and toss gently to coat everything evenly. Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
# Notes:
01 -
For best results, prepare this salad shortly before serving to maintain the crispness of the spinach.
02 -
The salad can be made up to 1 day ahead without dressing. Add vinaigrette just before serving.