Description
A refreshing pasta salad with creamy feta, sweet cranberries, crunchy walnuts, and a bright orange vinaigrette. Perfect for lunch, picnics, or a light dinner.
Ingredients
- 8 oz penne pasta
- ½ cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup toasted walnuts, chopped
- 2 cups baby spinach
- ¼ cup red onion, thinly sliced
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain and let cool slightly.
- In a large bowl, combine pasta, spinach, feta, cranberries, walnuts, and red onion.
- In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and pepper.
- Pour vinaigrette over pasta salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Toast walnuts lightly for extra crunch and flavor.
- Substitute arugula or mixed greens for baby spinach if desired.
- Can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Boil
- Cuisine: American