Description
For the Salad
1 cup orzo pasta
1/2 cup crumbled goat cheese
1/3 cup dried cranberries
1/4 cup toasted almonds, chopped
1/4 cup fresh parsley, chopped
1/4 cup red onion, finely diced
1/2 cup baby arugula or spinach
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 Dijon mustard
1 teaspoon honey
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 to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, goat cheese, dried cranberries, toasted almonds, parsley, red onion, and arugula.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Season with additional salt and black pepper, if needed.
Serve immediately or chill for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain and rinse immediately under cold running water to stop the cooking process and cool the pasta completely.
2. Toast the Almonds: While the orzo cooks, place chopped almonds in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer to a plate to cool.
3. Make the Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, and minced garlic. Whisk vigorously or shake until the mixture is fully emulsified. Season with salt and pepper to taste.
4. Assemble the Salad: In a large mixing bowl, combine the cooled orzo, crumbled goat cheese, dried cranberries, cooled toasted almonds, chopped parsley, diced red onion, and baby arugula.
5. Dress and Toss: Drizzle the prepared lemon vinaigrette over the salad ingredients. Using a large spoon or salad tongs, gently toss everything together until evenly coated. Taste and adjust seasoning with more salt or pepper if needed.
Serving Suggestions
This versatile orzo salad is perfect as a light main course for lunch or a substantial side dish. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. It’s an excellent make-ahead option for picnics, potlucks, and packed lunches. For a beautiful presentation, serve it on a bed of extra arugula or in individual lettuce cups.
How-to Summary
Cook and cool orzo pasta. Whisk together olive oil, lemon juice, zest, mustard, honey, and garlic for the vinaigrette. In a large bowl, combine the orzo with goat cheese, cranberries, toasted almonds, parsley, red onion, and arugula. Drizzle with the dressing, toss gently, season, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. For best texture, add the arugula and almonds just before serving to keep them crisp.
What can I use instead of goat cheese? Feta cheese is an excellent substitute for a tangier, saltier flavor. For a dairy-free version, use a vegan feta or omit the cheese entirely.
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 refresh it with a squeeze of lemon juice before serving again.
Can I use a different pasta? Absolutely. Small pastas like ditalini, small shells, or couscous work well. For a gluten-free option, use a gluten-free pasta or quinoa.
Is there a substitute for honey in the vinaigrette? Yes, you can use maple syrup or agave nectar for a similar touch of sweetness without altering the flavor profile significantly.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will soften further when mixed with the dressing.
- Skipping the Rinse: Rinsing the cooked orzo is crucial to cool it quickly and prevent clumping.
- Adding Dressing to Hot Pasta: Ensure the orzo is completely cool before adding the vinaigrette, or the cheese will melt and the greens will wilt.
- Not Toasting the Nuts: Toasting the almonds unlocks their full flavor and adds essential crunch.
Conclusion
This Orzo Salad with Goat Cheese and Lemon Vinaigrette is a celebration of bright flavors and satisfying textures. It’s simple enough for a weeknight dinner yet elegant enough for entertaining. By following the detailed steps and tips, you can easily master this recipe and adapt it to your taste. Enjoy this delicious, vibrant salad as your new go-to dish for any occasion.
