Description
Feta and Cranberry Penne Salad with Orange Vinaigrette. Tangy feta, sweet cranberries, zesty orange vinaigrette in a refreshing pasta salad. Perfect for summer gatherings!
Ingredients
Scale
- 16 oz (450g) penne pasta
- 8 oz (225g) feta cheese, crumbled (preferably Greek)
- 1 cup (120g) dried cranberries
- 1/2 cup (50g) red onion, thinly sliced
- 1/3 cup (45g) toasted pine nuts
- 1/4 cup (10g) fresh parsley, chopped
- For the Orange Vinaigrette:
- 1/4 cup (60ml) fresh orange juice (approximately 1 large orange)
- 2 tbsp (30ml) white wine vinegar
- 1 tbsp (15ml) honey
- 1 tsp (5ml) Dijon mustard
- 1/2 cup (120ml) extra virgin olive oil
- 1 tsp orange zest
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Prepare the Pasta Bring a large pot of heavily salted water to a rolling boil. Add the penne pasta and cook until al dente, about 9-10 minutes (check your package instructions but aim for the shorter end of the recommended time). You want the pasta slightly firm as it will continue to absorb the dressing. Drain the pasta thoroughly and rinse under cold water for about 30 seconds to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- Step 2: Make the Orange Vinaigrette While the pasta cooks, prepare your vinaigrette. In a medium bowl, combine the fresh orange juice, orange zest, white wine vinegar, honey, and Dijon mustard. Whisk until well combined. Gradually stream in the olive oil while continuously whisking to create a smooth emulsion. Season with salt and pepper, taste, and adjust the seasoning if necessary. The vinaigrette should be bright and tangy with a subtle sweetness from the orange and honey.
- Step 3: Toast the Pine Nuts Heat a small dry skillet over medium-low heat. Add the pine nuts and toast them, shaking the pan frequently, until they’re fragrant and golden brown, about 3-5 minutes. Watch them carefully as they can burn quickly! Remove from heat immediately and transfer to a plate to cool.
- Step 4: Assemble the Salad While the pasta is still slightly warm, drizzle about half of the orange vinaigrette over it and toss gently to coat. This allows the pasta to absorb the flavors better. Let it cool for about 5 minutes, then add the crumbled feta, dried cranberries, sliced red onion, toasted pine nuts, and chopped parsley. Drizzle the remaining vinaigrette over the top and toss everything together gently until well combined.
- Step 5: Rest and Serve For the best flavor development, cover the Feta and Cranberry Penne Salad with Orange Vinaigrette and refrigerate for at least 30 minutes before serving, allowing the flavors to meld together. Just before serving, give it another gentle toss, taste, and adjust seasoning if needed. Garnish with additional fresh parsley and orange zest if desired for a bright finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg