Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts (optional)
2 cups baby spinach, roughly chopped
1/4 cup red onion, finely diced
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and let cool.
In a large bowl, combine cooked orzo, feta cheese, dried cranberries, chopped pecans, spinach, and red onion.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 10 minutes to allow flavors to meld before serving.
Enjoy this refreshing, tangy, and slightly sweet orzo salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- 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 immediately and rinse under cold running water to stop the cooking process. Let it cool completely.
- Prepare the Components: While the orzo cooks, finely dice the red onion, roughly chop the baby spinach, and chop the pecans or walnuts if using. Crumble the feta cheese.
- Make the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, honey (or maple syrup), and Dijon mustard. Whisk or shake vigorously until the mixture is fully emulsified. Season with salt and black pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, crumbled feta, dried cranberries, chopped nuts, spinach, and red onion.
- Combine and Rest: Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated. For best flavor, let the salad sit for at least 10 minutes before serving to allow the orzo to absorb the dressing.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a vibrant, stand-alone lunch. It pairs beautifully with grilled chicken, fish like salmon, or lamb chops for a complete dinner. For a picnic or potluck, transport it in a sealed container and keep it cool. Garnish with extra lemon zest and a few whole cranberries for a beautiful presentation.
How-to Summary
Cook and cool orzo. Combine with feta, cranberries, nuts, spinach, and onion. Whisk lemon juice, zest, oil, honey, and mustard for the dressing. Toss everything together and let rest for 10 minutes before serving for optimal flavor.
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 a small splash of lemon juice or water before serving to refresh it.
What can I use instead of orzo? Other small pastas like ditalini, small shells, or even couscous or quinoa work well as gluten-free alternatives.
How can I make this dairy-free or vegan? Omit the feta or use a vegan feta alternative. Ensure the sweetener in the dressing is maple syrup instead of honey.
My salad seems dry after chilling. What should I do? Pasta continues to absorb liquid. Simply drizzle with a little extra olive oil and a squeeze of fresh lemon juice, then toss to revive it.
Can I add protein to make it a full meal? Absolutely. Grilled shrimp, shredded rotisserie chicken, chickpeas, or lentils are fantastic additions that turn this side into a hearty main course.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Cook only to al dente and rinse with cold water to halt cooking.
- Skipping the Resting Time: Serving immediately doesn’t allow the flavors to meld. The 10-minute rest is crucial.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are non-negotiable for the bright, signature flavor of the dressing.
- Not Tossing Gently: Aggressive mixing can break the feta and bruise the spinach. Fold the ingredients together carefully.
Conclusion
This Orzo Salad with Lemon Dressing is a perfect harmony of textures and flavors—creamy, tangy, sweet, and crunchy. It’s incredibly simple to prepare yet impressive enough for any occasion. By following this enhanced guide, avoiding common pitfalls, and using the serving suggestions, you can master this delightful recipe. It’s sure to become a trusted favorite in your culinary repertoire.