Preparation

• Begin by bringing a large pot of water to a rolling boil. Add a generous amount of salt, then add the penne pasta. Cook for about 10 minutes, or until al dente. Drain and rinse under cold water. Transfer cooled penne to a large mixing bowl.
• In a small bowl, whisk together the olive oil, fresh orange juice, orange zest, and honey until emulsified. Season with salt and pepper to taste, then set aside.
• To the bowl with the cooled penne, add the chopped spinach, arugula, crumbled feta, dried cranberries, halved cherry tomatoes, and sliced red onion. Gently toss to combine.
• Drizzle the orange vinaigrette over the salad mixture. Toss everything together until evenly coated.
• Taste the salad and adjust seasoning by adding more salt or pepper if needed.
• Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes.
• Serve chilled or at room temperature, and enjoy!