Step-by-Step Instructions

• Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of penne pasta and cook for about 10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold running water to halt the cooking process. Transfer the cooled penne to a spacious mixing bowl.
• In a small mixing bowl, combine ¼ cup of olive oil, ¼ cup of fresh orange juice, 1 tablespoon of orange zest, and 1 tablespoon of honey. Using a whisk, blend the ingredients together vigorously for about 1-2 minutes until you achieve a smooth, emulsified vinaigrette.
• To the bowl with the cooled penne pasta, add 1 cup each of roughly chopped fresh spinach and arugula, along with 1 cup of crumbled feta cheese, ½ cup of dried cranberries, ½ cup of halved cherry tomatoes, and ¼ cup of thinly sliced red onion.
• Drizzle your freshly made orange vinaigrette over the salad mixture. Using a large spoon, gently toss everything together until the pasta and greens are evenly coated with the dressing.
• After tossing the salad, take a moment to taste it. Adjust the seasoning with additional salt or pepper if needed.
• Once seasoned to your liking, cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.
• After chilling, remove the Feta & Cranberry Penne Salad from the fridge. Serve it directly from the bowl or plate it for a beautiful presentation.