Mediterranean Feta & Cranberry Penne Salad with Orange Vinaigrette

Mediterranean Feta & Cranberry Penne Salad with Orange Vinaigrette

🍝 Ingredients

For the Salad

• 12 oz penne pasta (regular or whole wheat)

• ¾ cup dried cranberries

• 1 cup cucumber, diced

• 1 cup baby spinach or arugula, chopped

• ½ cup red onion, thinly sliced

• ½ cup toasted walnuts or almonds

• ¾ cup feta cheese, crumbled

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint or basil, chopped (optional)

For the Orange Vinaigrette

• ¼ cup fresh orange juice

• 1 tbsp orange zest

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp honey (or maple syrup)

• ⅓ cup extra-virgin olive oil

• Salt & black pepper, to taste

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🥗 Instructions

1. Cook the penne in well-salted water until al dente. Drain and rinse briefly under cool water. Set aside.

2. In a large bowl, combine penne, cranberries, cucumber, spinach, red onion, nuts, and herbs.

3. In a small bowl or jar, whisk together orange juice, zest, vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified.

4. Pour vinaigrette over the pasta salad and toss gently to coat.

5. Fold in feta cheese last.

6. Chill for 20–30 minutes before serving for best flavor.

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🍽 Serving Suggestions

• Serve alongside grilled chicken, shrimp, or salmon

• Add to a mezze-style spread

• Perfect for picnics, potlucks, and light dinners

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🌿 Recipe Variations

• Add Kalamata olives for a briny Mediterranean kick

• Swap cranberries for pomegranate arils or golden raisins

• Use orzo or farfalle instead of penne

• Make it vegan: omit feta or use plant-based feta

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⭐ Make-Ahead Tips

• Can be made up to 24 hours ahead

• Reserve a little vinaigrette to refresh before serving

• Stores well refrigerated for 3 days