Description
1 cup orzo pasta
1/2 cup dried cranberries
1/3 cup goat cheese, crumbled
2 cups fresh arugula or baby spinach
1/4 cup toasted pecans, chopped
1/4 cup red onion, finely sliced
1/4 cup cucumber, diced
Honey Balsamic Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine the cooked orzo, dried cranberries, goat cheese, arugula or spinach, toasted pecans, red onion, and cucumber.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper.
Pour the dressing over the orzo salad and toss gently to coat.
Let sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 310 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect Orzo Salad every time.
- 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 immediately.
- Cool the Pasta: Rinse the drained orzo under cold running water. This stops the cooking process and cools it quickly, preventing clumping.
- 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. Set aside to cool.
- Prepare the Vegetables: Finely slice the red onion and dice the cucumber. Crumble the goat cheese.
- Make the Dressing: In a small bowl, vigorously whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper.
- Combine & Marinate: In a large mixing bowl, combine the cooled orzo, cranberries, arugula, cooled pecans, red onion, and cucumber. Pour the dressing over and toss gently to coat evenly. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a vibrant, stand-alone vegetarian lunch. It pairs beautifully with grilled chicken, salmon, or shrimp for a heartier dinner. For a summer picnic or potluck, it’s a crowd-pleasing side dish that travels well. Consider stuffing it into hollowed-out tomatoes or bell peppers for an elegant presentation.
How-to Summary
Cook and cool orzo. Toast pecans. Chop vegetables and crumble cheese. Whisk dressing ingredients together. Combine all components in a large bowl, toss with dressing, and let marinate briefly before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add the arugula and nuts just before serving to maintain their texture.
What can I use instead of goat cheese? Feta cheese is an excellent substitute for a tangier flavor. For a dairy-free version, use a vegan cheese alternative or omit it entirely.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb the dressing, so you may wish to refresh it with a squeeze of lemon or a drizzle of olive oil before serving again.
Can I use a different pasta? Absolutely. Small pastas like ditalini, small shells, or couscous work well. For a gluten-free option, use gluten-free orzo or quinoa.
Is there a substitute for balsamic vinegar? Red wine vinegar or a combination of lemon juice and a touch of honey makes a good alternative, though the flavor profile will be slightly different.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente. Mushy pasta will ruin the salad’s texture.
- Skipping the Rinse: Not rinsing the cooked orzo will leave it sticky and warm, wilting the fresh greens.
- Adding Dressing While Hot: Always ensure the orzo is completely cool before adding the dressing and fresh ingredients.
- Not Toasting the Nuts: Toasting the pecans is crucial for deepening their flavor and adding a necessary crunch.
Conclusion
This Orzo Salad with cranberries, goat cheese, and a honey balsamic dressing is a perfect harmony of textures and flavors—sweet, tangy, creamy, and crunchy. It’s remarkably simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliable, delicious dish that is sure to become a favorite in your recipe rotation.
