Feta Cranberry Penne Salad (Printable Version)
Tossed penne with feta, cranberries, walnuts, spinach, and a bright orange vinaigrette for a fresh dish.
# Ingredients Required:
→ Pasta and Cheese
01 -
227 grams penne pasta
02 -
120 grams feta cheese, crumbled
→ Fruits and Nuts
03 -
75 grams dried cranberries
04 -
30 grams toasted walnuts, chopped
→ Vegetables
05 -
60 grams baby spinach
06 -
40 grams red onion, thinly sliced
→ Dressing
07 -
60 milliliters fresh orange juice
08 -
30 milliliters olive oil
09 -
15 milliliters honey
10 -
5 milliliters Dijon mustard
11 -
2.5 grams salt
12 -
1.25 grams black pepper
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions. Drain and rinse under cold water. Set aside.
02 -
Whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
03 -
In a large bowl, mix cooked penne, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
04 -
Drizzle the vinaigrette over the salad and toss gently to coat evenly.
# Extra Suggestions:
01 -
Use feta cheese made with vegetable rennet for a vegetarian-friendly dish. Leftovers can be stored in an airtight container in the refrigerator for up to three days.