Mediterranean Feta & Cranberry Penne Salad with Orange Vinaigrette
🍝 Ingredients
For the Salad
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12 oz penne pasta (regular or whole wheat)
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¾ cup dried cranberries
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1 cup cucumber, diced
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1 cup baby spinach or arugula, chopped
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½ cup red onion, thinly sliced
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½ cup toasted walnuts or almonds
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¾ cup feta cheese, crumbled
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2 tbsp fresh parsley, chopped
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1 tbsp fresh mint or basil, chopped (optional)
For the Orange Vinaigrette
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¼ cup fresh orange juice
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1 tbsp orange zest
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2 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey (or maple syrup)
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⅓ cup extra-virgin olive oil
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Salt & black pepper, to taste
🥗 Instructions
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Cook the penne in well-salted water until al dente. Drain and rinse briefly under cool water. Set aside.
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In a large bowl, combine penne, cranberries, cucumber, spinach, red onion, nuts, and herbs.
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In a small bowl or jar, whisk together orange juice, zest, vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified.
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Pour vinaigrette over the pasta salad and toss gently to coat.
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Fold in feta cheese last.
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Chill for 20–30 minutes before serving for best flavor.
🍽 Serving Suggestions
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Serve alongside grilled chicken, shrimp, or salmon
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Add to a mezze-style spread
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Perfect for picnics, potlucks, and light dinners
🌿 Recipe Variations
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Add Kalamata olives for a briny Mediterranean kick
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Swap cranberries for pomegranate arils or golden raisins
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Use orzo or farfalle instead of penne
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Make it vegan: omit feta or use plant-based feta
⭐ Make-Ahead Tips
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Can be made up to 24 hours ahead
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Reserve a little vinaigrette to refresh before serving
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Stores well refrigerated for 3 days
