Ingredients
Scale
- 1 pound penne pasta
- 6 ounces feta cheese, crumbled
- 1/2 cup dried cranberries
- 5 ounces fresh arugula or spinach
- 1/4 cup pecans, toasted and roughly chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh orange juice (about 1 large orange)
- 1 teaspoon Dijon mustard
Instructions
- Step 1: Cook the penne pasta according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process; set aside to cool completely.
- Step 2: Prepare the Orange Vinaigrette by whisking together the olive oil, fresh orange juice, and Dijon mustard in a small bowl. Season generously with salt and black pepper to taste.
- Step 3: In a large serving bowl, combine the cooled penne pasta and the prepared vinaigrette. Toss gently to ensure the pasta is evenly coated and begins to absorb the citrus flavors.
- Step 4: Add the crumbled feta cheese, dried cranberries, and toasted pecans to the pasta mixture. Toss again carefully.
- Step 5: Fold in the fresh arugula just before serving, distributing it evenly throughout the salad. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- For optimal texture, fold the fresh arugula into the salad right before serving, or store the greens separately and mix them in only when you are ready to eat the chilled portion.
- To ensure the penne absorbs the most flavor, toss the cooled, drained pasta thoroughly with the vinaigrette before adding any of the dry ingredients like feta or cranberries.
- This bright, citrusy salad is a perfect accompaniment to grilled white fish, barbecued chicken skewers, or a hearty vegetarian quinoa patty.
- Always toast your pecans gently in a dry skillet until fragrant, as this crucial step enhances their nutty depth and provides a necessary textural contrast to the soft pasta and feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American