Description
1 cup orzo pasta
2 cups baby bok choy, chopped
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/4 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
In a large bowl, combine cooked orzo, chopped bok choy, dried cranberries, toasted almonds, feta cheese, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for 15 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 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 under cold running water to stop the cooking process and cool the pasta completely. Set aside to drain well.
2. Prepare the Dressing: In a small bowl or jar, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth.
3. Toast the Almonds: While the orzo cooks, place the sliced almonds in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until the almonds are fragrant and lightly golden. Transfer to a plate to cool.
4. Chop the Vegetables: Thoroughly wash the baby bok choy, then chop it into bite-sized pieces. Thinly slice the red onion.
5. Combine the Salad: In a large mixing bowl, add the cooled orzo, chopped bok choy, dried cranberries, toasted almonds, crumbled feta cheese, and sliced red onion.
6. Dress and Toss: Drizzle the prepared dressing over the salad ingredients. Using a large spoon or spatula, gently toss everything together until all components are evenly coated.
7. Rest and Serve: For best flavor, let the salad sit for 15 minutes in the refrigerator before serving. This allows the flavors to meld beautifully.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it as a light vegetarian main course for lunch, or as a stellar side dish alongside grilled chicken, salmon, or shrimp. For a summer picnic or potluck, it travels perfectly. Consider serving it over a bed of fresh arugula for an extra peppery bite, or garnish with fresh herbs like mint or parsley just before serving.
How-to Summary
Cook and cool orzo. Whisk dressing ingredients. Toast almonds. Chop bok choy and onion. Combine all salad ingredients in a large bowl. Drizzle with dressing, toss gently, and let chill briefly before serving for optimal flavor.
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 toasted almonds just before serving to maintain their crunch.
What can I substitute for bok choy? Baby spinach, kale, or Swiss chard make excellent substitutes. If using kale, consider massaging it with a bit of the dressing first to soften it.
Is there a substitute for feta cheese? Goat cheese or crumbled ricotta salata would work well. For a dairy-free version, omit the cheese or use a vegan feta alternative.
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 might want to refresh it with a small drizzle of olive oil and lemon juice before serving again.
Can I use a different type of pasta? Absolutely. Small pasta shapes like ditalini, small shells, or couscous would all be great in this recipe.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Always rinse it with cold water to halt cooking. Do not skip toasting the almonds; this step is crucial for deepening their flavor and adding essential texture. Ensure the salad is thoroughly tossed so every bite gets a bit of each ingredient and the dressing is evenly distributed. Finally, don’t add the dressing to a warm orzo, as it can cause the pasta to clump together and the greens to wilt prematurely.
Conclusion
This Orzo Salad with Bok Choy and Cranberries is a perfect harmony of textures and flavors—creamy, crunchy, sweet, and tangy. It’s quick to prepare, visually stunning, and adaptable to your preferences or dietary needs. Whether you need a reliable side dish for a barbecue or a satisfying standalone meal, this recipe is sure to become a favorite in your rotation.
