Description
1 cup orzo pasta
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds or walnuts, chopped
1/2 cup cucumber, diced
1/4 cup cherry tomatoes, halved
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the cooked orzo, dried cranberries, feta cheese, red onion, parsley, almonds (or walnuts), cucumber, and cherry tomatoes.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Pour the dressing over the salad and toss until everything is well coated.
Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 280 per serving | Servings: 4
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. Drain in a colander and rinse immediately with cold water to cool it completely and stop the cooking process. This ensures your salad isn’t gummy.
2. Prepare the Ingredients: While the orzo cooks, finely chop the red onion and fresh parsley. Dice the cucumber, halve the cherry tomatoes, and chop the toasted nuts. Crumble the feta cheese. Having everything prepped makes assembly quick.
3. Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and black pepper until the mixture is fully emulsified.
4. Combine and Toss: In a large serving bowl, combine the cooled orzo, dried cranberries, feta, red onion, parsley, nuts, cucumber, and tomatoes. Pour the dressing over the top.
5. Final Mix and Rest: Gently toss everything together until all ingredients are evenly coated with the dressing. Allow the salad to rest at room temperature for 10-15 minutes before serving. This crucial step lets the flavors meld and the orzo absorb some of the dressing.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it as a standout side dish at barbecues alongside grilled chicken, fish, or lamb. It’s perfect for picnics and potlucks as it travels well. For a light vegetarian lunch, serve it over a bed of fresh spinach or arugula. You can also pack it for a flavorful work lunch.
How-to Summary
Cook and cool orzo. Chop all fresh ingredients and combine them with the orzo, cranberries, feta, and nuts in a large bowl. Whisk olive oil, lemon juice, mustard, honey, salt, and pepper to make the dressing. Toss dressing with salad. Let rest for 10-15 minutes before serving to enhance the flavors.
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 nuts just before serving to keep them crunchy.
What can I use instead of orzo? Other small pasta shapes like ditalini, small shells, or even couscous or quinoa work well as gluten-free alternatives.
How do I toast the nuts? Place chopped nuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly browned. Watch closely to prevent burning.
Can I use a different cheese? Absolutely. Goat cheese, ricotta salata, or even a sharp cheddar would be delicious. For a dairy-free version, use a vegan feta or omit the cheese.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing, so you might want to refresh it with a small squeeze of lemon juice before serving again.
Common Mistakes to Avoid
Avoid serving the salad immediately after mixing; the resting time is essential for flavor development. Do not skip rinsing the cooked orzo with cold water, as this prevents clumping. Be careful not to overcook the orzo, as it will become mushy in the salad. Finally, ensure your dressing is well-whisked into an emulsion so it coats the salad evenly instead of separating.
Conclusion
This Cranberry Feta Orzo Salad is a perfect blend of textures and flavors—tangy, sweet, salty, and crunchy. It’s simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and tips provided, you can easily avoid common pitfalls and create a crowd-pleasing dish. Enjoy this versatile salad as a hearty side or a satisfying main.
