Description
For the Orzo
1 1/2 cups orzo pasta
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, chickpeas, feta cheese, ricotta cheese, dried cranberries, and toasted walnuts.
Drizzle the lemon vinaigrette over the orzo mixture and toss gently to combine.
Garnish with fresh parsley and additional black pepper before serving.
Serve immediately or chill for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 400 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, or until al dente as per the package. Once cooked, drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down. This ensures your salad won’t become gummy. While the orzo cooks, prepare the vinaigrette. In a small bowl, vigorously whisk together the olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, and minced garlic until the mixture is fully emulsified. Season with salt and pepper. In your largest mixing bowl, combine the cooled orzo, chickpeas, crumbled feta, ricotta, dried cranberries, and chopped toasted walnuts. Pour the dressing over the top. Using a large spoon or spatula, gently fold everything together until evenly coated. Finish by folding in the chopped fresh parsley.
Serving Suggestions
This versatile orzo salad shines in various settings. For a light lunch, serve it over a bed of fresh arugula or spinach. It makes an excellent side dish for grilled proteins like lemon-herb chicken, salmon, or shrimp. For a vegetarian main course, consider adding roasted vegetables such as zucchini, bell peppers, or cherry tomatoes. To pack for a picnic or potluck, transport it in a sealed container and keep it chilled until ready to serve.
How-to Summary
In brief: Cook and cool orzo. Whisk lemon vinaigrette ingredients. Combine orzo with chickpeas, cheeses, cranberries, and walnuts. Toss with dressing. Garnish with parsley and pepper. Serve chilled or immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance, store it covered in the refrigerator, and add an extra squeeze of lemon juice before serving to refresh the flavors.
What can I use instead of ricotta cheese? For a similar creamy texture, you can substitute with crumbled goat cheese, more feta, or even a dollop of whole-milk Greek yogurt.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some dressing, so you may wish to drizzle with a little extra olive oil when serving leftovers.
Can I use a different pasta? Absolutely. Small pastas like ditalini, small shells, or even couscous work well as substitutes for orzo.
Is there a way to make this vegan? To make it vegan, omit the feta and ricotta. Consider adding diced avocado or a vegan feta alternative, and replace the honey in the dressing with maple syrup or agave nectar.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Always rinse it under cold water after draining. Do not skip toasting the walnuts; this step is crucial for deepening their flavor and adding crunch. When combining the salad, be gentle to prevent the ricotta from becoming completely smooth—you want pockets of creamy cheese. Finally, taste and adjust the seasoning after mixing, as chilled dishes often require a bit more salt.
Conclusion
This Orzo Salad with Lemon Vinaigrette is a celebration of vibrant textures and flavors, combining creamy cheese, hearty chickpeas, sweet cranberries, and crunchy walnuts. Its simplicity and make-ahead nature make it a reliable choice for everything from busy weeknights to festive gatherings. By following the detailed guide and tips provided, you can master this delightful dish and easily adapt it to your taste. Enjoy the perfect balance of tangy, sweet, and savory in every bite.