Description
A bright, tangy, and wholesome salad featuring penne pasta, feta, cranberries, and a citrus vinaigrette. Perfect for meal prep, potlucks, or light dinners.
Ingredients
8 oz penne pasta, uncooked
1 cup crumbled feta cheese
3/4 cup dried cranberries
1/2 cup pecans, toasted
2 cups fresh arugula
1/4 cup fresh orange juice
1 teaspoon orange zest
1/3 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Drain and rinse with cool water to stop cooking.
2. In a small bowl, whisk together the orange juice, zest, olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
3. In a large bowl, add the cooled penne, arugula, cranberries, pecans, and crumbled feta.
4. Pour the vinaigrette over the salad and gently toss with salad tongs until everything is evenly coated.
5. Chill the salad for 15–30 minutes before serving to let the flavors meld.
6. Serve chilled or at room temperature. Store leftovers in the refrigerator in an airtight container for up to 3 days.
Notes
For extra crunch, toast the pecans lightly in a dry pan before adding them to the salad.
You can swap arugula with baby spinach if you prefer a milder green.
Make the vinaigrette ahead of time—it keeps well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg