Description
For the Salad
8 oz penne pasta
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
2 cups baby spinach or arugula
1/4 cup fresh parsley, chopped
For the Honey Mustard Vinaigrette
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook penne pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and black pepper until well combined.
In a large bowl, combine cooked pasta, feta cheese, dried cranberries, toasted walnuts, red onion, spinach, and parsley.
Drizzle the honey mustard vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 340 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook for 8-10 minutes, or as directed on the package, until it is al dente. Drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down completely. This ensures your salad stays fresh and not gummy. While the pasta cooks, prepare the vinaigrette. In a small bowl, thoroughly whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic. Season generously with salt and black pepper. For the best flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let them cool before chopping. In your large serving bowl, combine the cooled pasta, crumbled feta, dried cranberries, chopped toasted walnuts, thinly sliced red onion, baby spinach, and fresh parsley. Pour the dressing over the top and toss everything gently but thoroughly to ensure every ingredient is coated.
Serving Suggestions
This versatile pasta salad is excellent as a standalone lunch or a vibrant side dish. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. To make it a picnic or potluck star, transport the undressed salad and vinaigrette separately, combining them just before serving to keep the spinach crisp. You can also pack it for a next-day lunch—the flavors develop beautifully overnight. For a presentation boost, serve on a bed of extra greens or garnish with additional parsley and a sprinkle of feta.
How-to Summary
Cook and cool penne pasta. Whisk dressing ingredients until emulsified. Toast and chop walnuts. Combine all salad ingredients in a large bowl. Toss with dressing and serve chilled or immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. For best texture, add the fresh spinach and walnuts just before serving.
What are good substitutes for feta cheese? Goat cheese, cubed mozzarella, or grated Parmesan are excellent alternatives that pair well with the sweet and tangy dressing.
How can I make this recipe vegan? Omit the feta cheese or use a vegan alternative, and replace the honey with maple syrup or agave nectar in the dressing.
My dressing seems too thick. What should I do? Simply thin it out with a tablespoon of warm water or a little more apple cider vinegar until it reaches your desired consistency.
Can I use a different type of pasta? Absolutely. Farfalle (bow-tie), rotini, or whole wheat pasta all work wonderfully and hold the dressing well.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become mushy when mixed with the dressing. Always rinse it under cold water to halt cooking. Do not skip toasting the walnuts; this step is crucial for deepening their flavor and adding crunch. When combining the salad, be gentle to prevent the spinach from wilting too much and the feta from completely breaking down. Finally, taste and adjust the dressing seasoning after whisking, as the mustard and feta contribute saltiness.
Conclusion
This Penne Pasta Salad with a Honey Mustard Vinaigrette is a perfect harmony of textures and flavors—creamy, crunchy, sweet, and tangy. It’s incredibly quick to prepare, highly adaptable to dietary preferences, and guaranteed to be a crowd-pleaser. Whether for a quick weeknight dinner, a prepared lunch, or your next gathering, this recipe delivers a delicious and satisfying result with minimal effort. Enjoy the vibrant combination of ingredients in every bite.
