Description
Feta & Cranberry Penne Salad with Orange Vinaigrette: Tangy feta, sweet cranberries, zesty orange dressing. Quick, refreshing, crowd-pleasing pasta salad.
Ingredients
Scale
- 12 oz (340g) penne pasta, uncooked
- 8 oz (225g) feta cheese, crumbled
- 1 cup (120g) dried cranberries
- 1/2 cup (75g) red onion, finely diced
- 1 cup (150g) cucumber, diced
- 1 cup (150g) cherry tomatoes, halved
- 1/3 cup (50g) Kalamata olives, pitted and sliced
- 1/4 cup (15g) fresh parsley, chopped
- 1/4 cup (15g) fresh basil, thinly sliced
- 1/3 cup (80ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh orange juice
- 1 tablespoon orange zest (from approximately 1 large orange)
- 2 tablespoons (30ml) white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook until al dente according to package instructions, usually 9-11 minutes. You want the pasta to maintain some firmness as it will continue to absorb the dressing. Once cooked, drain immediately and rinse under cold running water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl. Toss with a drizzle of olive oil to prevent sticking, then set aside to cool completely.
- Step 2: Make the Orange Vinaigrette While the pasta cools, prepare your vinaigrette. In a small bowl, combine the fresh orange juice, orange zest, white wine vinegar, minced garlic, Dijon mustard, and honey. Whisk thoroughly to combine. Slowly stream in the olive oil while whisking continuously to create an emulsion. Season with salt and freshly ground black pepper to taste. The dressing should be vibrant and zesty – feel free to adjust the acidity or sweetness to your preference.
- Step 3: Combine the Salad Components To your cooled pasta, add the diced red onion, cucumber, halved cherry tomatoes, sliced Kalamata olives, dried cranberries, and half of the crumbled feta cheese. Gently toss to distribute the ingredients evenly throughout the pasta. Pour about three-quarters of the orange vinaigrette over the salad and fold carefully to coat all ingredients without breaking up the feta or crushing the tomatoes.
- Step 4: Final Touches Add the chopped fresh herbs and fold them gently into the Feta & Cranberry Penne Salad. Cover the salad and refrigerate for at least 30 minutes (though 2 hours is ideal) to allow the flavors to meld together. Just before serving, taste the salad and add more dressing if needed, as the pasta will have absorbed some of the initial vinaigrette. Top with the remaining crumbled feta cheese and a few extra cranberries for visual appeal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 18g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg