Description
For the Salad:
1 cup orzo pasta
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup toasted pecans, chopped
1/2 cup baby spinach, chopped
2 tbsp fresh parsley, chopped
For the Zesty Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water.
In a large bowl, combine orzo, dried cranberries, feta cheese, red onion, toasted pecans, spinach, and parsley.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss until well combined.
Let the salad sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain and rinse immediately under cold water to stop the cooking process and cool it down.
2. Toast the Pecans: While the orzo cooks, place chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan to cool.
3. Prepare the Vegetables & Herbs: Finely chop the red onion. Chop the baby spinach and fresh parsley.
4. Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified.
5. Combine the Salad: In a large mixing bowl, combine the cooled orzo, dried cranberries, crumbled feta, red onion, cooled toasted pecans, spinach, and parsley.
6. Toss and Marinate: Pour the dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile orzo salad is perfect as a standalone light lunch or a vibrant side dish. For a complete meal, pair it with grilled chicken, salmon, or shrimp. It’s an excellent choice for picnics, potlucks, and barbecues. For presentation, serve it on a bed of extra fresh spinach or arugula, garnished with an extra sprinkle of feta and a lemon wedge.
How-to Summary
Cook and cool orzo. Toast pecans. Chop vegetables and herbs. Whisk dressing ingredients together. Combine all salad components in a large bowl, toss with dressing, and let marinate for 10+ minutes before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s excellent for making ahead. Prepare and combine everything, but for best texture, add the toasted pecans just before serving to keep them crunchy. Store covered in the refrigerator for up to 2 days.
What can I substitute for feta cheese? Goat cheese (chèvre) or crumbled ricotta salata are great alternatives. For a dairy-free version, use a vegan feta or omit it entirely.
Is there a substitute for orzo pasta? Any small pasta like ditalini, small shells, or even couscous or quinoa will work well as a base.
How can I toast nuts without burning them? Use medium-low heat, stir constantly, and remove them from the hot pan the moment they become fragrant. They will continue to cook slightly off the heat.
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can be used in a pinch but may taste slightly muted and less vibrant.
Common Mistakes to Avoid
- Not rinsing the cooked orzo: Rinsing stops the cooking and cools the pasta, preventing it from becoming gummy and clumping together.
- Adding hot orzo to the salad: This can wilt the spinach and melt the feta. Ensure the orzo is completely cool.
- Skipping the toasting step for pecans: Toasting unlocks essential oils and deepens the nutty flavor significantly.
- Not letting the salad rest: The 10-minute marinating time is crucial for the orzo to absorb the dressing and for the flavors to fully develop.
Conclusion
This Zesty Lemon Orzo Salad is a perfect harmony of textures and flavors—creamy feta, sweet cranberries, crunchy pecans, and a bright, tangy dressing. It’s incredibly simple to prepare, visually stunning, and reliably delicious for any occasion. By following the detailed steps and avoiding common pitfalls, you’ll create a crowd-pleasing dish that is sure to become a regular in your recipe rotation. Enjoy the process and the delicious results!
