Description
1 cup orzo pasta
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup sliced almonds, toasted
2 tablespoons red onion, finely chopped
Lemon Vinaigrette:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper.
In a large mixing bowl, combine the cooked orzo, dried cranberries, feta cheese, parsley, almonds, and red onion.
Drizzle the lemon vinaigrette over the orzo mixture and toss well to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente (typically 8-10 minutes).
- Prepare the Vinaigrette: While the orzo cooks, make the dressing. In a small bowl, vigorously whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and garlic powder until fully emulsified. Season with salt and black pepper to taste.
- Cool the Orzo: Once cooked, drain the orzo in a colander. Immediately rinse it under cold running water to cool it completely and stop the cooking process. This ensures your salad won’t become gummy.
- Toast the Almonds: In a small, dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from the skillet immediately to prevent burning.
- Combine Ingredients: In a large mixing bowl, add the cooled orzo, dried cranberries, crumbled feta, chopped parsley, toasted almonds, and finely chopped red onion.
- Dress and Toss: Pour the prepared lemon vinaigrette over the orzo mixture. Using a large spoon or spatula, gently toss everything together until all ingredients are evenly coated with the dressing.
- Chill (Optional): For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile orzo salad pairs beautifully with various dishes. Serve it as a bright side to grilled chicken, salmon, or lamb chops. It’s an excellent standalone lunch and a perfect make-ahead dish for picnics, potlucks, or packed lunches. For a heartier meal, add a can of drained chickpeas or flaked grilled chicken breast directly into the salad.
How-to Summary
Cook and cool orzo. Whisk together lemon vinaigrette ingredients. Combine orzo with cranberries, feta, parsley, toasted almonds, and red onion. Toss with dressing. Chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely. This salad tastes even better the next day as the flavors develop. Store it in an airtight container in the refrigerator for up to 3 days.
What can I substitute for feta cheese?
Goat cheese or crumbled queso fresco are excellent substitutes. For a dairy-free version, use a vegan feta alternative or simply omit it.
Can I use a different type of pasta?
Yes. Small pastas like ditalini, small shells, or couscous work well. Adjust cooking times according to the package instructions.
How do I prevent the orzo from clumping together?
Rinsing it thoroughly under cold water after draining is key. You can also toss the cooled orzo with a teaspoon of olive oil before adding the other ingredients.
Is there a substitute for honey in the vinaigrette?
Yes, you can use maple syrup or agave nectar for a similar touch of sweetness, or simply omit it if preferred.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy orzo ruins the salad’s texture. Cook only until al dente and rinse immediately with cold water.
- Skipping the Toasting Step: Toasting the almonds is crucial for unlocking their nutty flavor and adding a satisfying crunch.
- Dressing a Warm Salad: Always ensure the orzo is completely cool before adding the vinaigrette and cheese, or the salad will become soggy and the feta may melt.
- Not Tossing Thoroughly: Ensure you mix the salad well so every bite is evenly coated with the flavorful dressing.
Conclusion
This Cranberry Feta Orzo Salad is a celebration of vibrant flavors and textures, combining sweet, tangy, and savory elements in one delightful dish. Its simplicity, make-ahead convenience, and versatility make it a reliable recipe for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing salad that is as nutritious as it is delicious. Enjoy this perfect balance of ingredients as a testament to how effortless, fresh cooking can be.
