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A large bowl of penne pasta salad with dried cranberries, feta cheese, and fresh spinach tossed in orange dressing.

Feta & Cranberry Penne Salad with Orange Vinaigrette

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 385 kcal

Ingredients
  

  • 16 ounces dried penne pasta
  • 1 cup dried cranberries
  • 6 ounces crumbled feta cheese
  • 1/2 cup slivered almonds, toasted
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hone y
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Instructions
 

  • Bring a large pot of salted water to a rolling boil and cook penne pasta until al dente, approximately 10 minutes.
  • Drain the pasta and immediately rinse under cold running water to stop the cooking process and remove excess starch.
  • In a small mixing bowl, whisk together the extra virgin olive oil, orange juice, orange zest, apple cider vinegar, and honey until a stable emulsion is formed.
  • Season the dressing with kosher salt and black pepper.
  • In a large stainless steel bowl, combine the cooled penne, dried cranberries, crumbled feta, toasted almonds, and chopped baby spinach.
  • Pour the orange vinaigrette over the pasta mixture and toss with tongs until all components are evenly distributed and coated.
  • Cover and refrigerate for a minimum of 30 minutes to allow the flavors to penetrate the pasta before service.