Penne Pasta Salad with Winter Greens and Cranberries
Try this Penne Pasta Salad with Winter Greens and Cranberries recipe.
Try this Penne Pasta Salad with Winter Greens and Cranberries recipe.
- salt & pepper to taste
- for the salad:
- 3 cloves of garlic minced
- 1 clove of garlic minced
- 15 ounces of winter greens (i used a combo of kale spinach & chard)
- 16 ounces of penne pasta
- 2 shallots, roughly chopped
- 4 tablespoons of toasted pine nuts
- 1/2 cup of dried cranberries
- 6 ounces of crumbled feta
- 2 tablespoons of extra virgin olive oil
- for the vinaigrette
- 1/2 cup of extra virgin olive oil
- 1/4 cup of balsamic vinegar
- 6 tablespoons of freshly squeezed orange juice
- 2 tablespoons of honey
- the zest of 1 orange
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 0.0075 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.001335 g
- Serving Size 1 1 -8 serving (177g)
- Sodium 26.0936666666667 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.002265 g
- Calories 2 calories
Step-by-step
- Make the vinaigrette by combining all ingredients in a blender or mini food processor.
- Bring a large pot of water to a boil over high heat.
- Add the pasta and cook according to package instructions for al dente pasta.
- Drain and place the pasta in a large serving bowl, set aside.
- Toast the pine nuts in a medium non stick skillet over med-high heat, stirring frequently until toasted, about 3 minutes.
- Pour them onto a plate to cool.
- Heat 2 Tablespoons of olive oil over med-high heat in a large saute pan.
- Add the onions and saute until soft, about 2-3 minutes.
- Add the garlic and saute another minute.
- Add the greens and toss gently until just wilted, about 2 minutes.
- Add the cranberries & pine nuts.
- Season with a pinch of salt & a few grinds of freshly cracked pepper.
- Add the greens mix to the pasta and gently toss.
- Drizzle with desired amount of vinaigrette.
- Sprinkle with feta cheese and serve.
- NOTE: The vinaigrette yields about 2 cups. I initially poured 1 cup over the pasta and served the remainder on the side.
Unlike a standard mayonnaise-bound deli salad that relies on heavy fats to carry flavor, this formulation depends on an emulsified acid-and-oil vinaigrette that cuts cleanly through starch. Managing burner space efficiently becomes essential when preparing multiple components in a compact cooking area. Boiling sixteen ounces of water requires a heavy-bottomed stockpot to maintain rolling heat, preventing the penne's outer starches from turning pasty before the interior reaches an al dente bite. While the pasta bubbles, a dry skillet handles the pine nuts, requiring constant motion over medium-high heat for precisely three minutes to prevent scorching.
Staggering the pan additions prevents the aromatics from burning while the fibrous greens cook down. Shallots require two to three minutes in hot olive oil to soften and release natural sugars, while minced garlic demands only a sixty-second window to avoid the acrid bitterness of over-browning. Kale, spinach, and chard collapse quickly under moderate heat; tossing them for two minutes yields wilted leaves that still retain structural integrity rather than turning into a watery puree. Adding dried cranberries directly into the warm pan allows residual heat to plump the fruit without dissolving their chewy texture.
Emulsifying the dressing in a high-speed blender or mini food processor shears the oil droplets into microscopic particles, suspending them within the orange juice and balsamic vinegar. Acidity from the citrus and vinegar alters the protein structure of the crumbled feta just enough to soften its sharp edges, while honey balances the tartness of the cranberries. Pouring exactly one cup of the two-cup yield over the warm pasta allows the penne to absorb the dressing without becoming waterlogged, reserving the remainder for individual adjustment at the table.
Storing leftovers requires airtight refrigeration, where the dressed pasta will keep for up to forty-eight hours before the greens lose their color completely. Cold temperatures solidify the olive oil in the dressing, so letting the bowl sit at room temperature for fifteen minutes prior to serving restores the proper mouthfeel and softens the fat. Leftover toasted nuts can be reserved separately to maintain their crunch instead of softening inside the refrigerated mixture.
