Description
1 cup orzo pasta
½ cup crumbled feta cheese
⅓ cup dried cranberries
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
2 tbsp toasted almonds or walnuts (optional)
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a large bowl, combine the cooked orzo, crumbled feta, dried cranberries, red onion, parsley, and toasted nuts (if using).
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
Pour the lemon vinaigrette over the orzo mixture and toss gently to coat.
Let the salad sit for 10-15 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 260 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 pasta and cook according to package directions until al dente (typically 8-10 minutes). Drain immediately.
2. Cool the Pasta: Rinse the drained orzo under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming gummy.
3. Toast the Nuts (Optional): While the orzo cooks, place almonds or walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Let cool before chopping.
4. Prepare the Vinaigrette: In a small bowl or jar with a lid, combine the olive oil, fresh lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper. Whisk or shake vigorously until the dressing is fully emulsified.
5. Combine the Salad: In a large mixing bowl, add the cooled orzo, crumbled feta, dried cranberries, finely diced red onion, chopped parsley, and cooled toasted nuts.
6. Dress and Rest: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until evenly coated. Let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant Orzo Salad is incredibly versatile. Serve it as a standout side dish at a summer barbecue alongside grilled chicken, fish, or lamb. For a light vegetarian lunch, portion it over a bed of fresh spinach or arugula. It also makes an excellent make-ahead meal for picnics or potlucks, as the flavors improve over time. Consider garnishing with extra fresh herbs like mint or dill for an additional layer of freshness.
How-to Summary
Cook and cool orzo pasta. Whisk together a simple lemon vinaigrette. Combine orzo with feta, cranberries, red onion, parsley, and optional nuts in a large bowl. Toss with the dressing and let rest for 10-15 minutes before serving to allow the flavors to develop fully.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. If it seems dry after chilling, add a small drizzle of olive oil and a squeeze of lemon juice before serving.
What can I use instead of feta cheese? Goat cheese or cubed halloumi are excellent substitutes. For a dairy-free version, use a vegan feta alternative or simply omit the cheese.
Is there a substitute for dried cranberries? Yes, chopped dried apricots, cherries, or even raisins can provide a similar sweet and chewy contrast.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more dressing over time.
Can I use a different pasta? While orzo is ideal, small pastas like ditalini, small shells, or even couscous can work with adjusted cooking times.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Always rinse it under cold water to halt cooking. Do not skip the resting time after mixing; this step is crucial for the ingredients to absorb the dressing. When dicing the red onion, ensure the pieces are fine to distribute flavor evenly without overpowering any single bite. Finally, taste and adjust the vinaigrette seasoning before adding it to the salad.
Conclusion
This Orzo Salad with feta and cranberries is a perfect harmony of textures and flavors—creamy, tangy, sweet, and crunchy. It’s quick to prepare, visually appealing, and reliably delicious for any occasion. By following the detailed steps and tips provided, you can master this simple yet impressive dish that is sure to become a regular in your recipe rotation.
