Description
A refreshing and colorful pasta salad combining tangy feta cheese, sweet dried cranberries, crunchy nuts, and a bright orange vinaigrette. Perfect for a light meal or side dish served chilled or at room temperature.
Ingredients
Scale
Pasta and Salad
- 12 oz penne pasta
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup toasted pecans or walnuts (optional)
- 2 tablespoons fresh parsley, chopped
Orange Vinaigrette
- 1/4 cup fresh orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain the pasta well and rinse under cold water to stop cooking and cool it down.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, crumbled feta cheese, dried cranberries, finely chopped red onion, and toasted nuts if using. Mix gently to combine all ingredients.
- Prepare Vinaigrette: In a small bowl, whisk together fresh orange juice, extra virgin olive oil, red wine vinegar, honey or maple syrup, salt, and pepper until the dressing is smooth and well blended.
- Toss Salad: Pour the orange vinaigrette over the pasta mixture and toss gently until everything is evenly coated with the dressing.
- Garnish and Serve: Sprinkle fresh chopped parsley over the salad and serve chilled or at room temperature for best flavor.
Notes
- You can substitute the dried cranberries with dried cherries or raisins if preferred.
- For a nut-free version, simply omit the toasted pecans or walnuts.
- The salad can be prepared a few hours ahead and refrigerated to allow flavors to meld.
- Adjust salt and pepper to taste, especially if using salted feta cheese.
- Use freshly squeezed orange juice for the best vinaigrette flavor.