Description
8 oz penne pasta
½ cup feta cheese, crumbled
½ cup dried cranberries
¼ cup toasted walnuts, chopped
2 cups baby spinach, chopped
1 small red onion, thinly sliced
For the Orange Vinaigrette:
¼ cup fresh orange juice
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook penne pasta according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooled pasta, feta cheese, dried cranberries, toasted walnuts, baby spinach, and red onion.
In a small jar or bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Drizzle the orange vinaigrette over the pasta salad and toss gently to coat.
Serve immediately or chill for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the 8 oz of penne pasta and cook according to the package directions for al dente texture. Once cooked, drain the pasta in a colander and immediately rinse it thoroughly with cold water. This stops the cooking process and cools the pasta, which is essential for a pasta salad.
While the pasta cooks, prepare your ingredients. Thinly slice the small red onion. Roughly chop the 2 cups of baby spinach and the ¼ cup of toasted walnuts. Crumble the ½ cup of feta cheese if not pre-crumbled. Add the cooled pasta to a large mixing bowl. To it, add the spinach, red onion, ½ cup of dried cranberries, walnuts, and feta cheese.
For the vinaigrette, juice a fresh orange until you have ¼ cup. In a small jar with a lid or a bowl, combine the orange juice, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, ½ tsp Dijon mustard, and a pinch of salt and black pepper. Seal the jar and shake vigorously, or whisk in the bowl, until the dressing is fully emulsified. Pour the dressing over the pasta salad mixture. Using two large spoons or salad tongs, gently toss everything together until evenly coated.
Serving Suggestions
This vibrant salad is incredibly versatile. Serve it as a standalone light lunch or as a colorful side dish at a barbecue or potluck. It pairs beautifully with grilled chicken, fish like salmon, or simple lemon-herb shrimp. For a picnic, pack it in a sealed container and keep it cool. Garnish with extra crumbled feta and a few whole walnuts just before serving for an elegant touch.
How-to Summary
To summarize: cook and cool the penne pasta. Combine it with spinach, red onion, cranberries, walnuts, and feta in a bowl. Separately, whisk orange juice, olive oil, vinegar, honey, mustard, salt, and pepper to make the vinaigrette. Toss the dressing with the salad, then chill briefly before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add a small extra drizzle of olive oil before serving if it seems dry.
What can I use instead of feta cheese?
Goat cheese crumbles offer a similar tangy profile. For a dairy-free option, try cubed avocado or a sprinkle of nutritional yeast.
How do I toast walnuts properly?
Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly darkened. Let them cool before adding to the salad.
Can I use a different pasta shape?
Absolutely. Farfalle (bow-tie), rotini, or orecchiette are excellent choices as their shapes hold the dressing and ingredients well.
Is there a substitute for the orange juice in the vinaigrette?
Fresh lemon juice mixed with a teaspoon of orange zest will provide a similar bright, citrus flavor.
Common Mistakes to Avoid
Avoid adding the dressing to warm pasta, as it will absorb too much and become gummy. Always cool the pasta first. Do not skip toasting the walnuts; this step is crucial for deepening their flavor and adding crunch. Finally, do not overdress the salad. Start with three-quarters of the vinaigrette, toss, then add more only if needed to prevent a soggy result.
Conclusion
This Cranberry Walnut Feta Pasta Salad is a perfect harmony of sweet, savory, tangy, and crunchy textures. It’s quick to prepare, visually stunning, and reliably delicious for any occasion. By following the detailed guide and tips provided, you can master this recipe and easily adapt it to your taste. Enjoy this refreshing and satisfying dish that is sure to become a favorite in your recipe collection.