Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette

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This vibrant and refreshing pasta salad is a celebration of contrasting flavors and textures, perfect for any time of year. The sweetness of dried cranberries mingles with the tangy brightness of orange vinaigrette, while crumbled feta cheese brings a creamy, salty bite that ties everything together. Tossed with perfectly cooked penne and peppery arugula, this dish offers a balanced and nutritious meal that’s as beautiful as it is delicious.

Whether you’re looking for a light yet satisfying lunch, a wholesome side for your dinner table, or a creative dish for your next potluck, this Healthy Feta and Cranberry Penne Salad delivers. It’s quick to prepare, packs well for meal prep, and adds a gourmet touch to everyday eating without the fuss.

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

• A harmonious blend of sweet, tangy, salty, and peppery flavors
• Makes an excellent vegetarian meal or side dish
• Quick to prepare and ideal for busy schedules
• Rich in textures with creamy feta, chewy cranberries, crunchy pecans, and crisp greens
• Perfect for picnics, lunchboxes, or holiday spreads

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Preparation Phase & Tools to Use

To make this salad with ease and precision, you’ll need a few essential kitchen tools:

• Large Pot: For boiling the penne to al dente perfection.
• Colander: To drain the pasta efficiently and rinse under cold water.
• Large Mixing Bowl: Crucial for tossing all the salad components together evenly.
• Small Whisk or Mason Jar: For blending or shaking up the orange vinaigrette to a smooth consistency.
• Chef’s Knife and Cutting Board: For chopping pecans and slicing any fresh ingredients like greens if needed.

Each tool contributes to minimizing prep time and maximizing flavor consistency, especially when making dressings or mixing delicate greens with hearty pasta.

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Preparation Tips

Cook your penne just until al dente, then rinse under cold water to stop the cooking and prevent sticking. Toasting the pecans for a few minutes in a dry skillet adds a deeper flavor and satisfying crunch. When making the orange vinaigrette, use freshly squeezed orange juice for a brighter, more natural flavor, and don’t forget a pinch of salt to balance the sweetness. To keep the arugula fresh, add it just before serving, especially if you’re meal-prepping in advance.

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

For the Salad:

• 2 cups dry penne pasta
• 3 cups fresh arugula (or baby spinach as an alternative)
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped pecans (lightly toasted)
• Salt and pepper to taste

For the Orange Vinaigrette:

• 1/4 cup freshly squeezed orange juice (about 1 large orange)
• 2 tablespoons olive oil (extra virgin preferred)
• 1 tablespoon white wine vinegar (or apple cider vinegar)
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste

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Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, usually 9-11 minutes (check package instructions). Drain the pasta and rinse it under cold water to cool quickly and prevent sticking.

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Step 2: Toast the Pecans

In a small dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool.

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Step 3: Prepare the Orange Vinaigrette

In a small bowl or mason jar, combine the orange juice, olive oil, vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake until fully emulsified. Taste and adjust seasoning as needed.

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Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked penne, arugula, dried cranberries, toasted pecans, and crumbled feta cheese. Drizzle the orange vinaigrette over the top.

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Step 5: Toss and Serve

Gently toss all ingredients until evenly coated with dressing. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, or refrigerate for up to 2 days for best freshness.

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Notes

This salad is versatile and easily adjustable to your taste. If you prefer a heartier version, you can add grilled chicken or chickpeas for added protein. The orange vinaigrette brings a unique citrus twist, but you can swap it with balsamic or lemon-based dressings for variation. Arugula gives a peppery contrast, but baby spinach or mixed greens are great alternatives too. Remember to toss the salad just before serving to maintain the greens’ crispness and avoid wilting.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Mushy pasta ruins the salad texture. Always cook to al dente.
• Skipping the rinse: Rinsing the pasta halts cooking and cools it down for salad use.
• Using bottled orange juice: Fresh juice makes a major difference in flavor.
• Dressing too early: The greens can wilt and the pasta may soak up too much dressing.
• Overloading with feta: While delicious, too much feta can overpower other flavors.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and add it just before serving to keep the salad fresh and crisp. Avoid freezing, as the texture of the arugula and feta doesn’t hold up well after thawing.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: 360 kcal
• Protein: 9g
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Cholesterol: 15mg
• Carbohydrates: 42g
• Sugar: 9g
• Fiber: 4g
• Sodium: 260mg

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Frequently Asked Questions

Can I make this salad in advance?

Yes! Keep the dressing separate and mix just before serving to maintain freshness.

What other greens can I use besides arugula?

Spinach, kale (massaged), or spring mix are great substitutes.

Can I use a different pasta type?

Absolutely—fusilli, farfalle, or rotini work well too.

Is there a vegan alternative to feta cheese?

Yes, use plant-based feta or crumbled tofu seasoned with lemon juice and salt.

Can I make this gluten-free?

Just use gluten-free pasta! Everything else is naturally gluten-free.

How long does the vinaigrette last?

Up to 5 days refrigerated in a sealed jar.

Can I use walnuts or almonds instead of pecans?

Yes, any toasted nut will work well for texture and crunch.

What proteins pair best with this salad?

Grilled chicken, salmon, shrimp, or chickpeas are all excellent choices.

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Conclusion

Healthy Feta and Cranberry Penne Salad with Orange Vinaigrette is a fresh, nourishing, and flavor-packed dish that suits nearly any occasion. With minimal cooking, easy prep, and a beautiful presentation, it’s a go-to recipe for healthy lunch ideas, simple dinners, or seasonal gatherings. Whether you’re meal-prepping or entertaining, this salad brings balance, brightness, and satisfaction to the table.

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