A vibrant mix of pasta, sweet cranberries, creamy feta, and fresh spinach tossed in a zesty orange dressing—perfect for lunch or potlucks.

Salad:

12 oz penne pasta

½ cup crumbled feta cheese

½ cup dried cranberries

¼ cup toasted walnuts or pecans (optional)

2 cups baby spinach

¼ cup thinly sliced red onion

Orange Vinaigrette:

¼ cup fresh orange juice

2 Tbsp extra-virgin olive oil

1 Tbsp honey

1 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

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Cook penne in salted boiling water until al dente. Drain and rinse under cold water.

In a small bowl, whisk orange juice, olive oil, honey, mustard, salt, and pepper until smooth.

In a large bowl, combine pasta, feta, cranberries, walnuts, spinach, and red onion.

Pour the vinaigrette over the salad and toss gently. Chill for 15–20 minutes before serving if desired.

Add grilled chicken or shrimp for protein.

Swap spinach with arugula or kale for a different green.

Use lemon or grapefruit juice instead of orange for a citrus variation.

Goat cheese or blue cheese also work well instead of feta.