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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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