Description
For the Salad
8 oz penne pasta
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
2 cups baby spinach or arugula
1/4 cup fresh parsley, chopped
For the Honey Mustard Vinaigrette
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook penne pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and black pepper until well combined.
In a large bowl, combine cooked pasta, feta cheese, dried cranberries, toasted walnuts, red onion, spinach, and parsley.
Drizzle the honey mustard vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 340 per serving, Servings: 4
