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Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette is a vibrant and nutritious dish perfect for a light lunch or a fresh side. Featuring al dente penne pasta, peppery arugula, tangy feta cheese, sweet dried cranberries, and crunchy toasted pecans, all tossed in a zesty and sweet orange vinaigrette, this salad offers a delightful balance of flavors and textures that’s both satisfying and refreshing.

Ingredients

Pasta and Salad

  • 8 oz penne pasta
  • 4 cups fresh arugula
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted

Orange Vinaigrette

  • 1/4 cup fresh orange juice
  • 1 tsp orange zest
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool completely.
  2. Toast Pecans: In a dry skillet over medium heat, toast the pecans for 3 to 4 minutes until they become fragrant and lightly browned. Remove from heat and allow to cool.
  3. Make Vinaigrette: In a small bowl or jar, whisk together the olive oil, fresh orange juice, orange zest, honey, Dijon mustard, salt, and black pepper until well combined to create the orange vinaigrette.
  4. Assemble Salad Base: In a large salad bowl or platter, layer the fresh arugula evenly as the base, then scatter the cooled penne pasta over the top.
  5. Add Toppings: Evenly sprinkle the crumbled feta cheese, dried cranberries, and toasted pecans over the arugula and pasta mixture.
  6. Dress and Serve: Just before serving, drizzle the orange vinaigrette over the salad and toss gently if desired to coat all ingredients with the dressing.

Notes

  • Rinsing and cooling the pasta helps maintain a perfect texture for the salad and prevents it from becoming mushy.
  • Toasting pecans enhances their flavor and gives a delightful crunch.
  • Feel free to substitute arugula with baby spinach or mixed greens if preferred.
  • This salad is best served fresh but can be prepared a few hours in advance; keep the dressing separate and add just before serving.
  • For a vegan version, omit the feta or use a plant-based cheese alternative.

Find it online: https://slsrecipes.com/healthy-feta-and-cranberry-penne-salad-with-orange-vinaigrette-recipe/