Description
For the Salad:
2 cups cooked penne pasta, cooled
½ cup crumbled feta cheese
⅓ cup dried cranberries
½ cup baby spinach, chopped
¼ cup toasted walnuts, chopped
½ small red onion, thinly sliced
For the Orange Vinaigrette:
¼ cup fresh orange juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
Directions:
In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
In a large bowl, combine the cooked penne, feta cheese, dried cranberries, spinach, walnuts, and red onion.
Drizzle the orange vinaigrette over the pasta salad and toss until evenly coated.
Let the salad sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of dry penne pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
2. Toast the Walnuts: While the pasta cooks, place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
3. Prepare the Vinaigrette: In a small bowl or jar, combine the fresh orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk vigorously or seal the jar and shake until the mixture is fully emulsified.
4. Assemble the Salad: In a large mixing bowl, combine the cooled penne pasta, crumbled feta cheese, dried cranberries, chopped baby spinach, toasted walnuts, and thinly sliced red onion.
5. Dress and Rest: Pour the prepared orange vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated. For best results, cover and let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a standout side dish at summer barbecues alongside grilled chicken or fish. For a satisfying vegetarian lunch, portion it into containers with a side of crusty bread. It also makes an excellent addition to a potluck or picnic spread. Garnish with extra crumbled feta and a few orange zest strips for a beautiful presentation.
How-to Summary
To make Orange Vinaigrette Penne Salad, cook and cool penne pasta. Whisk together orange juice, olive oil, vinegar, honey, mustard, salt, and pepper for the dressing. In a large bowl, combine the pasta with feta, cranberries, spinach, toasted walnuts, and red onion. Toss with the vinaigrette, let rest for 10 minutes, then serve.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can assemble it up to a day in advance. Store it covered in the refrigerator. Add the spinach just before serving to prevent wilting.
What can I use instead of walnuts?
Toasted pecans, almonds, or pumpkin seeds make excellent substitutes for walnuts, adding a similar crunch.
Is there a substitute for feta cheese?
Goat cheese crumbles or a dairy-free alternative like vegan feta can be used. For a different flavor, try cubed mozzarella.
How can I make the vinaigrette less tangy?
Increase the honey to 1.5 teaspoons or add a pinch more salt to balance the acidity from the orange juice and vinegar.
Can I use a different type of pasta?
Absolutely. Farfalle (bow-tie), rotini, or orzo pasta all work well. Ensure you adjust the cooking time according to the package.
Common Mistakes to Avoid
- Using warm pasta, which can cause the cheese to melt and the spinach to wilt. Always cool pasta completely.
- Not toasting the walnuts, which misses an opportunity to deepen their flavor and add crunch.
- Adding the dressing just before serving without letting the salad rest. The resting time is crucial for the pasta to absorb the flavors.
- Over-chopping the spinach, which can make it clump together. A rough chop is sufficient.
- Using bottled orange juice instead of fresh, as fresh juice provides a brighter, cleaner citrus flavor.
Conclusion
This Orange Vinaigrette Penne Salad is a perfect harmony of sweet, savory, tangy, and crunchy elements. It’s quick to prepare, visually appealing, and packed with flavor. Whether you need a reliable side dish for an event or a simple yet delicious meal prep option, this recipe delivers. Its flexibility with ingredients allows you to customize it based on preference or what you have on hand. Give it a try for your next gathering or weekday lunch—it’s sure to become a favorite.
