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Feta Cranberry Penne Salad with Orange Vinaigrette Delight

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- 8 oz penne pasta - 1 cup feta cheese, crumbled - 1/2 cup dried cranberries - 1/4 cup red onion, finely chopped - 1/2 cup cucumber, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/4 cup extra-virgin olive oil - 3 tablespoons freshly squeezed orange juice - 1 tablespoon freshly grated orange zest - 1 tablespoon apple cider vinegar - Salt and freshly cracked black pepper to taste I love how simple yet vibrant this feta cranberry penne salad is. You start with the main ingredients: penne pasta, feta cheese, and dried cranberries. Each element brings its own joy to the dish. The penne is hearty, the feta adds creaminess, and the cranberries give a sweet pop. Next, we add fresh veggies and herbs. The red onion adds a sharp bite, while the cucumber brings a refreshing crunch. Cherry tomatoes add color and sweetness. Finally, parsley ties it all together with a burst of freshness. The vinaigrette is where the magic happens. A mix of olive oil, orange juice, and zest creates a bright dressing. Apple cider vinegar adds a tangy touch, while salt and pepper enhance all the flavors. This vinaigrette is easy to whip up and makes this salad shine. You can find the full recipe for this delightful dish to enjoy. - Bringing water to a boil: Start by filling a large pot with water. Add a good pinch of salt. Place it on the stove and turn the heat to high. Wait for a rolling boil. - Cooking pasta to al dente: Once the water boils, add 8 oz of penne pasta. Cook for about 10-12 minutes, stirring occasionally. You want it firm, not mushy. - Rinsing and cooling the pasta: After cooking, drain the pasta in a colander. Rinse it under cold water. This stops cooking and cools it down quickly. Set it aside in the colander. - Mixing the dressing ingredients: In a small bowl, combine 1/4 cup extra-virgin olive oil, 3 tablespoons orange juice, 1 tablespoon orange zest, and 1 tablespoon apple cider vinegar. - Whisking for an emulsified texture: Use a whisk to mix everything well. Keep whisking until the dressing looks smooth and blended. This is key for a nice vinaigrette. - Combining cooled pasta with other ingredients: In a large bowl, add the cooled pasta. Then, gently fold in 1 cup crumbled feta cheese, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, 1/2 cup diced cucumber, and 1/2 cup halved cherry tomatoes. Add 1/4 cup chopped fresh parsley as well. - Tossing the salad with vinaigrette: Drizzle your orange vinaigrette over the pasta mixture. Use a large spoon to toss everything together. Be gentle to keep the feta intact. - Adjusting seasoning to taste: Taste the salad before serving. Add salt and black pepper as needed. This step enhances the overall flavor. - Importance of chilling before serving: Cover the salad with plastic wrap or a lid. Let it chill in the fridge for at least 30 minutes. This helps the flavors blend nicely. - Presentation tips for an appealing dish: For a beautiful display, use a clear glass bowl. This lets the colors shine. Garnish with extra parsley or a few whole cranberries. It adds a festive touch and makes it look inviting. To cook pasta without clumping, follow these steps: - Use a large pot with plenty of water. - Add a good amount of salt to the water. - Stir the pasta often in the first few minutes. Rinsing the pasta after cooking is very important. It stops the cooking process and cools it down quickly. This way, the pasta won’t stick together. While the orange vinaigrette shines, other dressings work too. Try a balsamic vinaigrette or a lemon dressing for a twist. You can customize the vinaigrette by adding herbs. Fresh thyme or basil gives a new flavor. Feta cranberry penne salad pairs well with grilled chicken or fish. It also complements a creamy soup for a full meal. This salad is ideal for picnics, potlucks, or summer gatherings. It's fresh, colorful, and easy to serve. For the full recipe, check the complete guide. {{image_4}} You can change up the cheese if you want. Goat cheese or mozzarella works great too. Both add a different flavor and texture. I love adding nuts for crunch. Walnuts or pecans add a nice bite. Just chop them roughly and mix them in. They pair well with the creamy feta and tart cranberries. The beauty of this salad lies in its flexibility. You can swap fruits or veggies based on what’s fresh. In spring, try adding fresh peas or asparagus. In fall, diced apples or roasted squash are perfect. These seasonal swaps enhance the taste and keep it exciting. Want to make it gluten-free? Use gluten-free penne pasta. It tastes just as good and holds up well. If you prefer a vegan option, switch the feta for a nut-based cheese. You can also use chickpeas for added protein. These swaps make the salad fit any diet. To refrigerate leftovers, place the salad in an airtight container. This helps keep it fresh. I recommend using glass containers. They do not absorb odors and are easy to clean. If you have a large batch, divide it into smaller portions. This way, you can enjoy it over several days. For longer shelf life, you can freeze the salad. However, some ingredients do not freeze well. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. When you are ready to eat, thaw it in the fridge overnight. This helps maintain the flavors and textures. You typically do not need to reheat this salad. It tastes great cold and stays fresh. If you prefer it warm, you can gently heat it in a pan. Just use low heat to avoid cooking the ingredients too much. Always remember, some people may like it cold, while others may enjoy it warm. It’s all about your taste! To make this salad, start with cooking the penne pasta. Bring a pot of salted water to a boil. Add the pasta and cook until it is al dente. Once cooked, drain it and rinse with cold water. This stops the cooking and cools the pasta. Next, prepare the orange vinaigrette. In a bowl, mix olive oil, orange juice, orange zest, apple cider vinegar, and some salt and pepper. Whisk until smooth. Then, combine the cooled pasta with feta, cranberries, red onion, cucumber, cherry tomatoes, and parsley in a large bowl. Drizzle the vinaigrette over the salad and toss gently. Chill the salad for about 30 minutes before serving. This helps the flavors come together. Yes, you can make this salad in advance. Chilling it in the fridge allows the flavors to meld. The longer it sits, the better it tastes. Just be sure to cover it well to keep it fresh. Absolutely! You can add proteins like grilled chicken, shrimp, or even beans. This will make the salad more filling. Just mix in your chosen protein after you combine the other ingredients. If you need an alternative to olive oil, you can use avocado oil or canola oil. Each oil brings a unique flavor. For a nutty taste, try sesame oil. Leftovers will stay fresh in the fridge for about three days. Store them in an airtight container to keep them tasty. If you notice any change in smell or color, it's best to discard them. For the full recipe, refer to the beginning of this article. This blog post shared a simple, tasty recipe for feta cranberry penne salad. I covered the key ingredients and how to mix them. You learned how to make a zesty vinaigrette and assemble the salad. I also shared tips for storage and serving. Enjoying this salad is easy. Customize it to fit your taste. You can add or swap ingredients based on what you have. With this recipe, fresh flavors await. It's perfect for gatherings or meal prep. Prepare your salad and enjoy every bite.
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Are you ready to elevate your picnic or dinner table? The Feta Cranberry Penne Salad with Orange Vinaigrette is a vibrant and delicious dish that combines the creamy tang of feta with the sweetness of cranberries and a zesty orange dressing. It’s perfect for warm weather and easy to make! In this post, I’ll guide you through the ingredients and steps to create this delightful salad that will impress your friends and family.

Ingredients

Main Ingredients

– 8 oz penne pasta

– 1 cup feta cheese, crumbled

– 1/2 cup dried cranberries

Vegetables and Herbs

– 1/4 cup red onion, finely chopped

– 1/2 cup cucumber, diced

– 1/2 cup cherry tomatoes, halved

– 1/4 cup fresh parsley, chopped

Vinaigrette Components

– 1/4 cup extra-virgin olive oil

– 3 tablespoons freshly squeezed orange juice

– 1 tablespoon freshly grated orange zest

– 1 tablespoon apple cider vinegar

– Salt and freshly cracked black pepper to taste

I love how simple yet vibrant this feta cranberry penne salad is. You start with the main ingredients: penne pasta, feta cheese, and dried cranberries. Each element brings its own joy to the dish. The penne is hearty, the feta adds creaminess, and the cranberries give a sweet pop.

Next, we add fresh veggies and herbs. The red onion adds a sharp bite, while the cucumber brings a refreshing crunch. Cherry tomatoes add color and sweetness. Finally, parsley ties it all together with a burst of freshness.

The vinaigrette is where the magic happens. A mix of olive oil, orange juice, and zest creates a bright dressing. Apple cider vinegar adds a tangy touch, while salt and pepper enhance all the flavors. This vinaigrette is easy to whip up and makes this salad shine.

You can find the full recipe for this delightful dish to enjoy.

Step-by-Step Instructions

Cooking the Pasta

– Bringing water to a boil: Start by filling a large pot with water. Add a good pinch of salt. Place it on the stove and turn the heat to high. Wait for a rolling boil.

– Cooking pasta to al dente: Once the water boils, add 8 oz of penne pasta. Cook for about 10-12 minutes, stirring occasionally. You want it firm, not mushy.

– Rinsing and cooling the pasta: After cooking, drain the pasta in a colander. Rinse it under cold water. This stops cooking and cools it down quickly. Set it aside in the colander.

Making the Orange Vinaigrette

– Mixing the dressing ingredients: In a small bowl, combine 1/4 cup extra-virgin olive oil, 3 tablespoons orange juice, 1 tablespoon orange zest, and 1 tablespoon apple cider vinegar.

– Whisking for an emulsified texture: Use a whisk to mix everything well. Keep whisking until the dressing looks smooth and blended. This is key for a nice vinaigrette.

Assembling the Salad

– Combining cooled pasta with other ingredients: In a large bowl, add the cooled pasta. Then, gently fold in 1 cup crumbled feta cheese, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, 1/2 cup diced cucumber, and 1/2 cup halved cherry tomatoes. Add 1/4 cup chopped fresh parsley as well.

– Tossing the salad with vinaigrette: Drizzle your orange vinaigrette over the pasta mixture. Use a large spoon to toss everything together. Be gentle to keep the feta intact.

– Adjusting seasoning to taste: Taste the salad before serving. Add salt and black pepper as needed. This step enhances the overall flavor.

Chilling and Serving

– Importance of chilling before serving: Cover the salad with plastic wrap or a lid. Let it chill in the fridge for at least 30 minutes. This helps the flavors blend nicely.

– Presentation tips for an appealing dish: For a beautiful display, use a clear glass bowl. This lets the colors shine. Garnish with extra parsley or a few whole cranberries. It adds a festive touch and makes it look inviting.

Tips & Tricks

Ensuring Perfect Pasta

To cook pasta without clumping, follow these steps:

– Use a large pot with plenty of water.

– Add a good amount of salt to the water.

– Stir the pasta often in the first few minutes.

Rinsing the pasta after cooking is very important. It stops the cooking process and cools it down quickly. This way, the pasta won’t stick together.

Dressing Ideas

While the orange vinaigrette shines, other dressings work too. Try a balsamic vinaigrette or a lemon dressing for a twist. You can customize the vinaigrette by adding herbs. Fresh thyme or basil gives a new flavor.

Serving Suggestions

Feta cranberry penne salad pairs well with grilled chicken or fish. It also complements a creamy soup for a full meal. This salad is ideal for picnics, potlucks, or summer gatherings. It’s fresh, colorful, and easy to serve.

For the full recipe, check the complete guide.

Variations

Ingredient Swaps

You can change up the cheese if you want. Goat cheese or mozzarella works great too. Both add a different flavor and texture. I love adding nuts for crunch. Walnuts or pecans add a nice bite. Just chop them roughly and mix them in. They pair well with the creamy feta and tart cranberries.

Seasonal Variations

The beauty of this salad lies in its flexibility. You can swap fruits or veggies based on what’s fresh. In spring, try adding fresh peas or asparagus. In fall, diced apples or roasted squash are perfect. These seasonal swaps enhance the taste and keep it exciting.

Dietary Modifications

Want to make it gluten-free? Use gluten-free penne pasta. It tastes just as good and holds up well. If you prefer a vegan option, switch the feta for a nut-based cheese. You can also use chickpeas for added protein. These swaps make the salad fit any diet.

Storage Info

Short-term Storage

To refrigerate leftovers, place the salad in an airtight container. This helps keep it fresh. I recommend using glass containers. They do not absorb odors and are easy to clean. If you have a large batch, divide it into smaller portions. This way, you can enjoy it over several days.

Long-term Storage

For longer shelf life, you can freeze the salad. However, some ingredients do not freeze well. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. When you are ready to eat, thaw it in the fridge overnight. This helps maintain the flavors and textures.

Reheating Guidelines

You typically do not need to reheat this salad. It tastes great cold and stays fresh. If you prefer it warm, you can gently heat it in a pan. Just use low heat to avoid cooking the ingredients too much. Always remember, some people may like it cold, while others may enjoy it warm. It’s all about your taste!

FAQs

How to Make Feta Cranberry Penne Salad with Orange Vinaigrette?

To make this salad, start with cooking the penne pasta. Bring a pot of salted water to a boil. Add the pasta and cook until it is al dente. Once cooked, drain it and rinse with cold water. This stops the cooking and cools the pasta.

Next, prepare the orange vinaigrette. In a bowl, mix olive oil, orange juice, orange zest, apple cider vinegar, and some salt and pepper. Whisk until smooth.

Then, combine the cooled pasta with feta, cranberries, red onion, cucumber, cherry tomatoes, and parsley in a large bowl. Drizzle the vinaigrette over the salad and toss gently.

Chill the salad for about 30 minutes before serving. This helps the flavors come together.

Can I make this salad in advance?

Yes, you can make this salad in advance. Chilling it in the fridge allows the flavors to meld. The longer it sits, the better it tastes. Just be sure to cover it well to keep it fresh.

Is it ok to add cooked protein?

Absolutely! You can add proteins like grilled chicken, shrimp, or even beans. This will make the salad more filling. Just mix in your chosen protein after you combine the other ingredients.

What can I substitute for olive oil in the vinaigrette?

If you need an alternative to olive oil, you can use avocado oil or canola oil. Each oil brings a unique flavor. For a nutty taste, try sesame oil.

How long will leftovers last in the fridge?

Leftovers will stay fresh in the fridge for about three days. Store them in an airtight container to keep them tasty. If you notice any change in smell or color, it’s best to discard them.

For the full recipe, refer to the beginning of this article.

This blog post shared a simple, tasty recipe for feta cranberry penne salad. I covered the key ingredients and how to mix them. You learned how to make a zesty vinaigrette and assemble the salad. I also shared tips for storage and serving.

Enjoying this salad is easy. Customize it to fit your taste. You can add or swap ingredients based on what you have. With this recipe, fresh flavors await. It’s perfect for gatherings or meal prep. Prepare your salad and enjoy every bite.

- 8 oz penne pasta - 1 cup feta cheese, crumbled - 1/2 cup dried cranberries - 1/4 cup red onion, finely chopped - 1/2 cup cucumber, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/4 cup extra-virgin olive oil - 3 tablespoons freshly squeezed orange juice - 1 tablespoon freshly grated orange zest - 1 tablespoon apple cider vinegar - Salt and freshly cracked black pepper to taste I love how simple yet vibrant this feta cranberry penne salad is. You start with the main ingredients: penne pasta, feta cheese, and dried cranberries. Each element brings its own joy to the dish. The penne is hearty, the feta adds creaminess, and the cranberries give a sweet pop. Next, we add fresh veggies and herbs. The red onion adds a sharp bite, while the cucumber brings a refreshing crunch. Cherry tomatoes add color and sweetness. Finally, parsley ties it all together with a burst of freshness. The vinaigrette is where the magic happens. A mix of olive oil, orange juice, and zest creates a bright dressing. Apple cider vinegar adds a tangy touch, while salt and pepper enhance all the flavors. This vinaigrette is easy to whip up and makes this salad shine. You can find the full recipe for this delightful dish to enjoy. - Bringing water to a boil: Start by filling a large pot with water. Add a good pinch of salt. Place it on the stove and turn the heat to high. Wait for a rolling boil. - Cooking pasta to al dente: Once the water boils, add 8 oz of penne pasta. Cook for about 10-12 minutes, stirring occasionally. You want it firm, not mushy. - Rinsing and cooling the pasta: After cooking, drain the pasta in a colander. Rinse it under cold water. This stops cooking and cools it down quickly. Set it aside in the colander. - Mixing the dressing ingredients: In a small bowl, combine 1/4 cup extra-virgin olive oil, 3 tablespoons orange juice, 1 tablespoon orange zest, and 1 tablespoon apple cider vinegar. - Whisking for an emulsified texture: Use a whisk to mix everything well. Keep whisking until the dressing looks smooth and blended. This is key for a nice vinaigrette. - Combining cooled pasta with other ingredients: In a large bowl, add the cooled pasta. Then, gently fold in 1 cup crumbled feta cheese, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, 1/2 cup diced cucumber, and 1/2 cup halved cherry tomatoes. Add 1/4 cup chopped fresh parsley as well. - Tossing the salad with vinaigrette: Drizzle your orange vinaigrette over the pasta mixture. Use a large spoon to toss everything together. Be gentle to keep the feta intact. - Adjusting seasoning to taste: Taste the salad before serving. Add salt and black pepper as needed. This step enhances the overall flavor. - Importance of chilling before serving: Cover the salad with plastic wrap or a lid. Let it chill in the fridge for at least 30 minutes. This helps the flavors blend nicely. - Presentation tips for an appealing dish: For a beautiful display, use a clear glass bowl. This lets the colors shine. Garnish with extra parsley or a few whole cranberries. It adds a festive touch and makes it look inviting. To cook pasta without clumping, follow these steps: - Use a large pot with plenty of water. - Add a good amount of salt to the water. - Stir the pasta often in the first few minutes. Rinsing the pasta after cooking is very important. It stops the cooking process and cools it down quickly. This way, the pasta won’t stick together. While the orange vinaigrette shines, other dressings work too. Try a balsamic vinaigrette or a lemon dressing for a twist. You can customize the vinaigrette by adding herbs. Fresh thyme or basil gives a new flavor. Feta cranberry penne salad pairs well with grilled chicken or fish. It also complements a creamy soup for a full meal. This salad is ideal for picnics, potlucks, or summer gatherings. It's fresh, colorful, and easy to serve. For the full recipe, check the complete guide. {{image_4}} You can change up the cheese if you want. Goat cheese or mozzarella works great too. Both add a different flavor and texture. I love adding nuts for crunch. Walnuts or pecans add a nice bite. Just chop them roughly and mix them in. They pair well with the creamy feta and tart cranberries. The beauty of this salad lies in its flexibility. You can swap fruits or veggies based on what’s fresh. In spring, try adding fresh peas or asparagus. In fall, diced apples or roasted squash are perfect. These seasonal swaps enhance the taste and keep it exciting. Want to make it gluten-free? Use gluten-free penne pasta. It tastes just as good and holds up well. If you prefer a vegan option, switch the feta for a nut-based cheese. You can also use chickpeas for added protein. These swaps make the salad fit any diet. To refrigerate leftovers, place the salad in an airtight container. This helps keep it fresh. I recommend using glass containers. They do not absorb odors and are easy to clean. If you have a large batch, divide it into smaller portions. This way, you can enjoy it over several days. For longer shelf life, you can freeze the salad. However, some ingredients do not freeze well. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. When you are ready to eat, thaw it in the fridge overnight. This helps maintain the flavors and textures. You typically do not need to reheat this salad. It tastes great cold and stays fresh. If you prefer it warm, you can gently heat it in a pan. Just use low heat to avoid cooking the ingredients too much. Always remember, some people may like it cold, while others may enjoy it warm. It’s all about your taste! To make this salad, start with cooking the penne pasta. Bring a pot of salted water to a boil. Add the pasta and cook until it is al dente. Once cooked, drain it and rinse with cold water. This stops the cooking and cools the pasta. Next, prepare the orange vinaigrette. In a bowl, mix olive oil, orange juice, orange zest, apple cider vinegar, and some salt and pepper. Whisk until smooth. Then, combine the cooled pasta with feta, cranberries, red onion, cucumber, cherry tomatoes, and parsley in a large bowl. Drizzle the vinaigrette over the salad and toss gently. Chill the salad for about 30 minutes before serving. This helps the flavors come together. Yes, you can make this salad in advance. Chilling it in the fridge allows the flavors to meld. The longer it sits, the better it tastes. Just be sure to cover it well to keep it fresh. Absolutely! You can add proteins like grilled chicken, shrimp, or even beans. This will make the salad more filling. Just mix in your chosen protein after you combine the other ingredients. If you need an alternative to olive oil, you can use avocado oil or canola oil. Each oil brings a unique flavor. For a nutty taste, try sesame oil. Leftovers will stay fresh in the fridge for about three days. Store them in an airtight container to keep them tasty. If you notice any change in smell or color, it's best to discard them. For the full recipe, refer to the beginning of this article. This blog post shared a simple, tasty recipe for feta cranberry penne salad. I covered the key ingredients and how to mix them. You learned how to make a zesty vinaigrette and assemble the salad. I also shared tips for storage and serving. Enjoying this salad is easy. Customize it to fit your taste. You can add or swap ingredients based on what you have. With this recipe, fresh flavors await. It's perfect for gatherings or meal prep. Prepare your salad and enjoy every bite.

Feta Cranberry Penne Salad with Orange Vinaigrette

Discover the refreshing flavors of Feta Cranberry Penne Salad with Orange Vinaigrette! This vibrant dish combines perfectly cooked penne pasta, creamy feta, sweet dried cranberries, and a zesty orange dressing. Ideal for summer gatherings or a healthy lunch, this recipe is quick and easy to make. Ready to impress your taste buds? Click through to explore the full recipe and elevate your salad game today!
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Ingredients
  

8 oz penne pasta

1 cup feta cheese, crumbled

1/2 cup dried cranberries

1/4 cup red onion, finely chopped

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly grated orange zest

1 tablespoon apple cider vinegar

Salt and freshly cracked black pepper to taste

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool it down. Set the pasta aside to ensure it does not clump together.

    Prepare the Vinaigrette: In a small mixing bowl, combine the extra-virgin olive oil, freshly squeezed orange juice, orange zest, apple cider vinegar, and a pinch of salt and pepper. Whisk these ingredients together vigorously until they emulsify into a smooth dressing.

      Combine Ingredients: In a large mixing bowl, add the cooled penne pasta. Gently fold in the crumbled feta cheese, dried cranberries, finely chopped red onion, diced cucumber, halved cherry tomatoes, and chopped fresh parsley. Aim for an even distribution of all ingredients.

        Dress the Salad: Drizzle the prepared orange vinaigrette over the pasta mixture. Use a large spoon or spatula to gently toss until every element is coated in the dressing, taking care not to break the feta too much.

          Season to Taste: Taste the salad and adjust the seasoning as necessary, adding additional salt and pepper to enhance the flavor profile.

            Chill: For optimal flavor development, cover the salad with plastic wrap or a lid, and let it chill in the refrigerator for at least 30 minutes prior to serving. This allows the flavors to meld beautifully.

              Serve: Before serving, give the salad a gentle toss to redistribute any settled dressing. Plate the salad in a large serving bowl or individual plates, ensuring an attractive presentation of the vibrant colors.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: For an eye-catching display, serve the salad in a clear glass bowl to showcase the colorful ingredients, and garnish with extra parsley sprigs or a few whole cranberries for a festive touch.

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