Description
½ cup orzo pasta
½ cup rigatoni pasta
1 cup fresh spinach, chopped
½ cup dried cranberries
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil and cook both the orzo and rigatoni pasta according to package instructions. Drain and rinse with cold water to
cool.
In a large mixing bowl, combine the cooked pasta, chopped spinach, dried cranberries, red onion, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
Pour the dressing over the pasta mixture and toss to coat evenly.
Serve immediately or chill in the fridge for 30 minutes for a cooler option. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pasta salad every time.
- Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the orzo and rigatoni. Cook according to the package directions for al dente pasta, usually 8-10 minutes. This prevents it from becoming mushy later.
- Cool the Pasta: Drain the pasta immediately in a colander. Rinse thoroughly under cold running water for 1-2 minutes, tossing to stop the cooking process and cool it completely. This step is crucial for a salad, not a hot dish.
- Prepare the Vegetables: While the pasta cooks, thinly slice the red onion and chop the fresh spinach. Crumble the feta cheese if not pre-crumbled.
- Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until the mixture is well combined and slightly emulsified.
- Combine and Toss: In your large serving bowl, add the cooled pasta, spinach, cranberries, red onion, and feta. Pour the dressing over the top.
- Final Mix: Using a large spoon or salad tongs, gently toss the salad until every ingredient is evenly coated with the dressing.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a vibrant side dish at a summer barbecue alongside grilled chicken or burgers. For a light lunch, portion it into containers with a side of grilled shrimp or chickpeas for added protein. It’s also perfect for picnics and potlucks—the flavors meld beautifully as it sits. Garnish with extra crumbled feta, a sprinkle of fresh herbs like dill or parsley, or a handful of toasted pine nuts or walnuts for a delightful crunch.
How-to Summary
Cook orzo and rigatoni pasta al dente, then rinse in cold water to cool. Combine the pasta with fresh spinach, dried cranberries, red onion, and feta cheese in a large bowl. Whisk together olive oil, lemon juice, oregano, salt, and pepper to create a simple, zesty dressing. Pour the dressing over the salad and toss everything together until evenly coated. Serve immediately or chill before serving.
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 possible, add the fresh spinach just before serving to keep it from wilting too much.
What can I use instead of feta cheese?
Goat cheese offers a similar tangy profile. For a creamier element, try fresh mozzarella pearls. For a dairy-free option, a sprinkle of nutritional yeast or chopped Kalamata olives can provide a savory, salty note.
Can I use a different type of pasta?
Yes. Any small-to-medium pasta shape works well, such as farfalle (bow-tie), penne, or small shells. Using a mix of textures, as this recipe does, is highly recommended.
How do I prevent the pasta from sticking together after rinsing?
After rinsing under cold water, toss the pasta with about half a teaspoon of olive oil. This creates a light barrier that prevents clumping as it cools completely.
Is there a way to make the onions less pungent?
Soak the thinly sliced red onions in a bowl of ice water for 10 minutes. This quick pickle step mellows their sharp bite and makes them crisper.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse immediately with cold water.
- Skipping the Salt in the Pasta Water: This is your primary chance to season the pasta itself. Don’t skip it.
- Adding Dressing to Hot Pasta: This causes the pasta to absorb all the dressing and become soggy. Ensure the pasta is completely cool first.
- Not Tossing Thoroughly: An uneven distribution of dressing leaves some bites bland. Take time to mix the salad well from the bottom up.
Conclusion
This Orzo and Rigatoni Pasta Salad is a testament to how simple ingredients can create a dish bursting with flavor and texture. The combination of tender pasta, vibrant spinach, sweet cranberries, and tangy feta, all brought together with a bright lemon-oregano dressing, is both satisfying and refreshing. It’s incredibly adaptable to your preferences and perfect for any occasion, from a quick family dinner to a large gathering. By following the step-by-step guide and avoiding common pitfalls, you’ll master a reliable, crowd-pleasing recipe that will become a staple in your culinary repertoire.
