Zesty Feta and Cranberry Orzo with Lemon Vinaigrette Recipe

Whipping up a delightful feta and cranberry orzo with lemon vinaigrette sparks instant culinary excitement for adventurous cooks.

Mediterranean flavors dance across your plate with surprising brightness.

Tangy cheese crumbles mingle with sweet-tart berries in this simple yet sophisticated dish.

Zesty lemon cuts through rich textures, creating balanced magic in every bite.

Weeknight dinners suddenly feel like gourmet experiences with minimal effort.

Chefs of all skill levels can master this colorful, refreshing recipe.

You’ll find yourself falling in love with each vibrant, satisfying forkful.

FAQs

• Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like small shells, ditalini, or couscous. Just ensure the texture is similar for the best results.

• Is this dish vegetarian?

Absolutely! This orzo salad is vegetarian-friendly. It contains no meat and can easily be made vegan by replacing feta with a plant-based cheese alternative.

• How can I make this salad more protein-rich?

Add grilled chicken, chickpeas, or tofu to increase the protein content. Alternatively, you can sprinkle some roasted almonds or sunflower seeds for extra protein and crunch.

• Can I prepare this salad in advance?

Yes, this orzo salad can be made ahead of time. Prepare it a day before serving and store in the refrigerator. The flavors will actually develop and become more pronounced, making it even more delicious.

Perks of Choosing Feta and Cranberry Orzo with Lemon Vinaigrette

• Whip Up a Quick Meal: Effortlessly prepare a delicious orzo salad that comes together in mere minutes, perfect for busy days and last-minute gatherings.
• Packed with Vibrant Flavors: Enjoy a delightful combination of tangy feta, sweet cranberries, and zesty lemon that creates a symphony of taste in every bite.
• Versatile Crowd-Pleaser: Serve as a refreshing side dish, light lunch, or potluck favorite that appeals to various dietary preferences and ages.
• Nutrient-Rich Delight: Boost your meal with spinach, protein-packed pine nuts, and a mix of ingredients that provide both nutrition and incredible taste.

Cranberry Feta Orzo with Lemon Vinaigrette Ingredients

• Orzo Pasta: Small, rice-shaped pasta perfect for salads.
• Feta Cheese: Tangy and crumbly Greek cheese.
• Dried Cranberries: Sweet and tart dried fruit.

• Olive Oil, Lemon Juice, Lemon Zest: Bright and zesty base for the dressing.
• Dijon Mustard: Adds a sharp, tangy flavor.
• Garlic, Salt, Pepper: Classic seasoning for depth of flavor.

• Spinach, Pine Nuts, Parsley: Fresh herbs and nuts for added texture and freshness.

Feta Cranberry Orzo with Lemon Vinaigrette: Mixing Instructions

Step 1: Boil the Orzo Pasta

Grab a pot and cook the orzo according to the package directions. You want it perfectly tender but not mushy. Once done, drain the pasta and give it a quick rinse with cold water to stop the cooking. Let the orzo cool down completely.

Step 2: Craft the Zesty Lemon Vinaigrette

• Olive oil
• Fresh lemon juice
• Lemon zest
• Dijon mustard
• Minced garlic
• Salt
• Black pepper

Taste and adjust the seasonings until it’s singing with flavor.

Step 3: Build the Mediterranean-Inspired Salad

• Cooled orzo
• Dried cranberries
• Crumbled feta cheese
• Chopped fresh spinach
• Toasted pine nuts

Step 4: Dress and Toss with Flair

Pour the vibrant lemon vinaigrette over the salad. Gently mix everything so each bite gets coated with that bright, tangy dressing.

Step 5: Finish and Serve

Sprinkle some freshly chopped parsley on top for a pop of color and freshness. Serve the salad chilled or at room temperature for a delightful meal that’ll transport your taste buds to the Mediterranean.

Orzo Salad Tips That Mix Feta, Cranberry, and Lemon Vinaigrette

• Perfectly Cook Orzo: Stir frequently while boiling to prevent sticking and ensure even cooking, creating a consistent pasta texture.
• Prevent Soggy Salad: Rinse orzo with cold water and let it cool completely before mixing to maintain a light, fluffy consistency that absorbs vinaigrette beautifully.
• Boost Flavor Depth: Toast pine nuts before adding to enhance their nutty richness and bring out a deeper, more complex taste profile in the salad.
• Customize Dietary Needs: Swap feta with dairy-free cheese for vegan option, or use gluten-free orzo to accommodate different dietary restrictions without compromising taste.
• Balance Vinaigrette Intensity: Adjust lemon juice and olive oil ratios gradually, tasting as you mix to create a perfectly balanced dressing that complements the ingredients.

Feta and Cranberry Orzo with Lemon Vinaigrette Storage Tips

• Store leftovers in a sealed container in the refrigerator for up to 3-4 days. Keep the container tightly closed to maintain freshness and prevent absorption of other food odors.
• Transfer salad to a freezer-safe container, removing as much air as possible. Freeze for up to 1 month. Note that feta and spinach might slightly change texture upon thawing.
• Bring refrigerated salad to room temperature for 15-20 minutes before serving. If desired, warm briefly in microwave at 50% power for 30-45 seconds, stirring midway to distribute heat evenly.
• Add a splash of fresh lemon vinaigrette and quickly toss to revive flavors and restore moisture lost during storage. Sprinkle extra toasted pine nuts for crunch if needed.

Great Flavors with Feta Cranberry Orzo

• Elevate Flavor Combinations: Pair this zesty orzo salad with crisp Sauvignon Blanc for a refreshing wine match that complements the bright lemon notes.
• Mediterranean-Inspired Protein Boost: Serve alongside grilled chicken or seared salmon to create a complete meal that enhances the salad's tangy and sweet profile.
• Herbaceous Sidekick: Add a small plate of warm, olive oil-brushed focaccia bread to soak up the delicious lemon vinaigrette and provide a textural contrast.
• Summer Picnic Companion: Pack this salad with chilled sparkling water or a light Greek-style white wine for an ideal outdoor dining experience that feels fresh and vibrant.

Cranberry Feta Orzo Flavors

• Vegan Orzo Delight: Replace feta with firm tofu crumbles or vegan cheese. Swap pine nuts with roasted sunflower seeds for added crunch.
• Gluten-Free Garden Orzo: Use gluten-free orzo made from rice or corn. Substitute spinach with kale or Swiss chard for extra nutrients.
• Mediterranean Protein Boost: Add grilled chicken or chickpeas for extra protein. Include diced cucumber and kalamata olives for a Greek-inspired flavor profile.
• Spicy Mediterranean Remix: Incorporate red pepper flakes or diced jalapeños. Mix in roasted red peppers and swap lemon vinaigrette with a spicy harissa dressing for bold heat.

Feta and Cranberry Orzo with Lemon Vinaigrette Recipe

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4.5 from 31 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Feta and cranberry orzo with lemon vinaigrette brings Mediterranean sunshine to your plate, blending tangy cheese, sweet berries, and zesty citrus. Creamy orzo provides a perfect canvas for these bold flavors, creating a light yet satisfying dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 cup orzo pasta
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach, chopped

Garnish:

• 1/4 cup toasted pine nuts (optional)
• 2 tablespoons fresh parsley, chopped

Dressing:

• Lemon vinaigrette (ingredients not specified)

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Instructions

1. Prepare the orzo by simmering in a pot of salted water until tender, ensuring it maintains a slight firmness. Immediately drain and rinse with cold water to halt cooking, then spread on a flat surface to cool completely.
2. Create a vibrant lemon vinaigrette by whisking together fragrant olive oil, freshly squeezed lemon juice, delicate lemon zest, tangy Dijon mustard, finely minced garlic, and a pinch of salt and pepper until the mixture becomes smooth and well-incorporated.
3. In a spacious mixing vessel, gently fold together the cooled orzo, tart dried cranberries, crumbly feta cheese, verdant chopped spinach, and golden toasted pine nuts, creating a harmonious blend of textures and flavors.
4. Drizzle the zesty lemon vinaigrette over the orzo mixture, using a light folding motion to ensure each ingredient is evenly coated without crushing the delicate components.
5. Elevate the dish with a sprinkle of freshly chopped parsley, adding a burst of color and herbal brightness. Serve the salad slightly chilled or at ambient temperature for optimal enjoyment.

Notes

• Rinse orzo thoroughly to remove excess starch and prevent clumping, ensuring a light and fluffy texture.
• Toast pine nuts carefully to enhance their nutty flavor, watching closely to avoid burning.
• Consider using quinoa or brown rice as gluten-free alternatives for those with wheat sensitivities.
• Prep ingredients in advance for a quick and easy meal prep option that stays fresh in the refrigerator for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg