Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette

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Vibrant, refreshing, and packed with flavor, the Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette is a dish that effortlessly bridges the gap between satisfying and wholesome. With tender penne pasta as the base, it’s tossed with peppery arugula, tangy feta cheese, crunchy toasted pecans, and sweet dried cranberries — all tied together with a zesty homemade orange vinaigrette. It’s a celebration of texture and taste in every bite.

Perfect as a light lunch, a side for grilled dishes, or even as a quick weeknight dinner, this pasta salad is as versatile as it is beautiful. The citrusy vinaigrette lifts the richness of the feta and balances the sweetness of the cranberries, making each forkful delightfully complex. Whether you’re hosting a brunch, prepping meals ahead of time, or simply craving something vibrant and nourishing, this salad is a must-try.

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Why You’ll Love This Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette

• It’s refreshing, colorful, and full of nutrient-dense ingredients.
• A perfect balance of sweet, savory, tangy, and crunchy.
• Comes together quickly with minimal cooking.
• Ideal for meal prep, picnics, or potlucks.
• Customizable — swap in other greens, nuts, or cheeses.

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Preparation Phase & Tools to Use

To create this salad with ease, you’ll need a few key tools:

• Large pot: For boiling the penne to al dente perfection.
• Strainer or colander: Essential for draining and rinsing the pasta.
• Mixing bowl: A spacious bowl to toss the pasta, greens, and toppings evenly.
• Whisk or small jar: To blend the orange vinaigrette until smooth and emulsified.
• Chef’s knife and cutting board: For chopping nuts or slicing additional fresh ingredients if desired.

Each tool plays a vital role in prepping, mixing, and ensuring that the flavors come together beautifully without hassle.

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Preparation Tips

To make the most out of this dish, start by cooking the penne until just al dente — overcooked pasta can get mushy, especially when tossed with vinaigrette. Let it cool slightly before mixing it with the greens to prevent wilting. Toasting the pecans brings out their depth of flavor, so don’t skip that step. If using feta from a block, crumble it yourself for a fresher, creamier texture. And finally, give the orange vinaigrette time to rest — just 5 minutes after mixing will help the flavors meld and elevate the overall taste of the salad.

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Ingredients for this Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette

For the Salad:

• 8 oz (about 2 1/2 cups) penne pasta, cooked al dente
• 4 cups fresh arugula (or baby spinach as an alternative)
• 1/2 cup crumbled feta cheese
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans, chopped
• Salt and black pepper, to taste

For the Orange Vinaigrette:

• 1/4 cup freshly squeezed orange juice (about 1 medium orange)
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

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Step 1: Cook the Penne

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and rinse under cool water to stop the cooking process and prevent the pasta from becoming sticky. Set aside to cool.

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Step 2: Prepare the Orange Vinaigrette

In a small bowl or jar, combine the orange juice, olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously or shake the jar until the vinaigrette is well emulsified. Taste and adjust seasoning if needed.

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Step 3: Toast the Pecans

Place chopped pecans in a dry skillet over medium heat. Toast them for 3–5 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool.

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Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, arugula, dried cranberries, toasted pecans, and crumbled feta. Drizzle in the orange vinaigrette and toss gently to combine everything evenly without breaking the pasta.

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Step 5: Final Seasoning and Serve

Taste the assembled salad and season with additional salt and pepper if needed. Serve immediately, or chill in the fridge for 20–30 minutes if you prefer it slightly colder. Garnish with a few extra cranberries, pecans, or feta for a stunning presentation.

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Notes

This penne salad is perfect year-round, but it truly shines in spring and summer with its fresh citrus notes and light yet satisfying ingredients. The orange vinaigrette can be doubled and stored for future salads — it’s versatile and pairs well with grilled chicken or seafood. If making this dish ahead of time, reserve some dressing and add it just before serving to maintain the freshness and prevent sogginess.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Soft, overcooked penne will not hold its shape or texture in the salad.
• Not cooling pasta properly: Tossing hot pasta with greens can cause wilting — let it cool first.
• Skipping toasting the pecans: This small step makes a huge difference in taste and texture.
• Using bottled orange juice: Freshly squeezed orange juice brings out the vinaigrette’s brightness.
• Overdressing the salad: Add the vinaigrette gradually and taste as you go.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If planning to eat later, keep the arugula and vinaigrette separate from the pasta and toppings, then toss everything together just before serving to preserve freshness. The vinaigrette can be stored in a sealed jar for up to 5 days.

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Estimated Nutrition

(Per serving — based on 4 servings total)

• Calories: 410
• Protein: 9g
• Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 9g
• Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 240mg

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Frequently Asked Questions

What can I substitute for arugula?

You can use baby spinach, mixed greens, or even massaged kale as a base instead of arugula.

Can I make this salad vegan?

Yes! Swap the feta cheese for a plant-based alternative and use maple syrup instead of honey in the vinaigrette.

Is it okay to use a different type of pasta?

Absolutely. Bowtie (farfalle), rotini, or fusilli work well as substitutes for penne.

Can I add a protein to this salad?

Grilled chicken, chickpeas, or even shrimp make excellent additions to turn it into a full meal.

How long does the orange vinaigrette last?

It lasts up to 5 days in the fridge when stored in an airtight jar.

Can I make this salad in advance?

Yes, but keep the vinaigrette and greens separate until just before serving.

Is this dish gluten-free?

Use gluten-free pasta to easily make this recipe gluten-free.

What other nuts can I use?

Walnuts, almonds, or pistachios can be great alternatives to pecans.

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Conclusion

The Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette is more than just a salad — it’s a refreshing, texture-rich, and flavor-packed meal that you’ll want to make again and again. With its balance of sweet and savory ingredients, fresh greens, and a bright citrus dressing, it’s a go-to recipe for busy weekdays, meal prep, or your next gathering. Make it once, and it might just become a regular on your menu!

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