Cranberry Penne Salad
A vibrant, satisfying dish that transforms simple pantry staples into a showstopper perfect for potlucks, picnics, or weeknight dinners. This salad combines tender pasta, juicy cranberries, and fresh vegetables with a creamy dressing for a delightful contrast of flavors and textures.
Ingredients
- 12 oz penne pasta
- 3/4 cup dried cranberries
- 3 large celery stalks, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the penne pasta according to package directions until al dente, about 10-12 minutes. Drain and rinse with cold water.
- While the pasta cooks, prepare the vegetables by dicing the celery and finely chopping the red onion.
- In a large mixing bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Add the cooled pasta to the dressing and toss gently to coat.
- Fold in the dried cranberries, diced celery, and chopped red onion, mixing gently.
- Add the fresh parsley and stir to combine.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
This salad tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days.