Description
Tender penne tossed with baby spinach, dried cranberries, toasted walnuts, red onion, and crumbled feta, all dressed in a bright, honey-sweetened orange vinaigrette.
Ingredients
- 8 oz penne pasta
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the penne pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- In a small bowl or jar, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
- In a large bowl, combine the cooled penne, baby spinach, dried cranberries, toasted walnuts, and thinly sliced red onion.
- Pour the orange vinaigrette over the salad and toss until everything is evenly coated.
- Add the crumbled feta on top and toss gently one more time.
- Taste and adjust seasoning if needed before serving.
- Serve immediately or refrigerate for up to an hour before serving for deeper flavor.
Notes
- Rinse the cooked pasta under cold water immediately to stop cooking and prevent clumping.
- Add the feta last and toss gently to keep the crumbles intact.
- Prep Time: 15 minutes
- Cook Time: 10 minutes