Zesty Ricotta and Cranberry Orzo with Lemon Vinaigrette Recipe

Creamy ricotta blends magically with tart cranberry orzo in a vibrant Mediterranean-inspired dish.

Sunshine-kissed lemons add a zesty sparkle to every delightful bite.

Mediterranean ingredients dance together with unexpected harmony.

Tender orzo provides a perfect canvas for these bold flavors.

Delicate cheese and bright fruit create a remarkable culinary balance.

Simple ingredients make this recipe feel both elegant and approachable.

Why Ricotta and Cranberry Orzo with Lemon Vinaigrette Belongs on Repeat

• Effortless Preparation: Whip up this delightful orzo salad with minimal cooking skills, making it perfect for beginners or busy home cooks looking for a quick and satisfying meal.
• Versatile Dish: Enjoy as a light lunch, side dish, or potluck contribution that adapts to various occasions, from casual gatherings to elegant dinner parties.
• Flavor Explosion: Experience a harmonious blend of tangy lemon vinaigrette, creamy ricotta, sweet cranberries, and crunchy walnuts that create a symphony of tastes and textures in every bite.
• Nutrient-Packed Delight: Packed with protein, leafy greens, and wholesome ingredients, this recipe offers a nutritious and satisfying meal that keeps you feeling energized and content.

Ricotta Cranberry Orzo Salad Ingredients

• Orzo: Delicate pasta shaped like rice grains.

• Ricotta Cheese: Soft and creamy Italian cheese.
• Feta Cheese: Optional tangy and crumbly cheese.

• Parsley, Spinach: Adds freshness and green color.

• Dried Cranberries: Sweet and chewy fruit.
• Walnuts: Crunchy and nutty toasted nuts.

• Olive Oil, Lemon Juice, Lemon Zest: Creates bright and zesty dressing base.
• Honey: Adds natural sweetness.
• Dijon Mustard: Provides subtle tang and helps emulsify dressing.

• Salt, Black Pepper: Enhances overall flavor profile.

Ricotta and Cranberry Orzo with Lemon Vinaigrette Directions

Step 1: Boil Pasta Perfectly

Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil. Carefully add orzo and cook until tender but still slightly firm. Drain in a colander and rinse with cold water to stop cooking. Spread orzo on a flat surface to cool completely.

Step 2: Whip Up Bright Lemon Dressing

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

Whisk ingredients until they transform into a smooth, vibrant vinaigrette with a tangy kick.

Step 3: Build Colorful Salad Base

• Cooled orzo
• Dried cranberries
• Toasted walnuts
• Chopped spinach
• Fresh parsley

Pour the lemon vinaigrette over the mixture and stir gently to coat every ingredient.

Step 4: Introduce Creamy Richness

Softly fold ricotta cheese into the salad, ensuring it creates pockets of creamy texture throughout. Optional: Sprinkle crumbled feta on top for an extra flavor punch.

Step 5: Serve and Savor

Plate immediately for a fresh experience or chill in the refrigerator for 30 minutes to let flavors meld. Enjoy at room temperature or cool, and watch everyone swoon over this delightful dish!

Orzo Salad Tips That Balance Ricotta, Cranberry, and Lemon

• Rinse Orzo Thoroughly: Cool pasta quickly under cold water to stop cooking and prevent clumping, ensuring a perfect texture for your salad.
• Balance Vinaigrette Flavor: Adjust lemon juice and honey ratios to create a bright, tangy dressing that complements the creamy ricotta and sweet cranberries.
• Toast Nuts for Extra Depth: Lightly toast walnuts in a dry skillet to enhance their nutty flavor and add a subtle crunch to the dish.
• Chill for Intense Flavor: Refrigerate the salad for 30 minutes before serving to allow ingredients to meld and develop a more complex taste profile.
• Customize Cheese Options: Swap ricotta for goat cheese or feta to create different flavor variations while maintaining the salad's creamy texture.

Ricotta and Cranberry Orzo Storage Instructions

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Keep the salad sealed to maintain freshness and prevent absorption of other food odors.
• Not recommended due to ricotta's delicate texture, which may separate and become grainy when thawed. Fresh ingredients like spinach and walnuts can lose their crispness during freezing.
• Gently warm the orzo salad in the microwave for 30-45 seconds, stirring halfway through to ensure even heating. Add a splash of water or extra vinaigrette to restore moisture and prevent dryness.
• Enjoy the salad straight from the refrigerator for a refreshing, no-heat meal. Let it sit at room temperature for 10-15 minutes to soften the cheese and enhance the flavors before serving.

What Works with Ricotta Cranberry Orzo

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the tangy lemon vinaigrette and creamy ricotta, cutting through the richness while enhancing the salad's bright flavors.
• Complement with Grilled Chicken: Serve alongside herb-marinated grilled chicken breast to add protein and create a complete, balanced meal that highlights the orzo salad's Mediterranean-inspired profile.
• Match with Arugula Side Salad: Create a peppery arugula salad with light vinaigrette to echo the salad's zesty notes and provide a fresh, green counterpoint to the orzo's creamy texture.
• Elevate with Sparkling Water Mocktail: Prepare a citrus-infused sparkling water with fresh lemon and mint, mirroring the salad's bright, refreshing components and offering a light, cleansing beverage.

Ricotta Orzo Vinaigrette Swaps

• Gluten-Free Grain Swap: Replace orzo with quinoa or rice for a gluten-free alternative that maintains the dish's creamy texture and flavor profile.
• Vegan Protein Boost: Substitute ricotta with silken tofu or cashew cream, and use maple syrup instead of honey to create a plant-based version packed with protein.
• Mediterranean Herb Remix: Introduce fresh Mediterranean herbs like oregano, mint, or dill to elevate the salad's aromatic qualities and add a zesty regional touch.
• Protein-Packed Power Bowl: Add grilled chicken, chickpeas, or roasted tofu cubes to transform the orzo salad into a complete, nutritious meal with extra protein and substance.

FAQs

• What are the key ingredients in this orzo salad?

The key ingredients are orzo pasta, ricotta cheese, dried cranberries, walnuts, spinach, parsley, and a lemon vinaigrette made with olive oil, lemon juice, honey, and Dijon mustard.

• Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian. It contains no meat and uses plant-based ingredients like orzo, vegetables, nuts, and cheese.

• Is this dish suitable for meal prep?

Absolutely! This orzo salad can be prepared in advance and stored in the refrigerator for 2-3 days, making it perfect for quick lunches or make-ahead dinners.

• How can I add more protein to this salad?

You can add grilled chicken, chickpeas, or tofu to increase the protein content and make the dish more filling and nutritious.

Ricotta and Cranberry Orzo with Lemon Vinaigrette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 37 reviews

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

Print Recipe

Pin Recipe

Description

Creamy ricotta and cranberry orzo dances with zesty lemon vinaigrette, creating a Mediterranean-inspired dish bursting with fresh flavors. Light yet satisfying, this recipe offers a perfect balance of tangy and smooth textures you’ll savor with every delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup orzo pasta
• 1/2 cup ricotta cheese
• 1/2 cup dried cranberries
• 1/4 cup baby spinach (chopped)

Nuts and Cheese:

• 1/4 cup walnuts (toasted, chopped)
• 1/4 cup feta cheese (crumbled, optional)

Herbs and Seasonings:

• 2 tablespoons fresh parsley (chopped)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a generously salted pot of water and bring to a rolling boil. Submerge orzo and cook until tender yet firm, following package guidance. Promptly drain and rinse with cold water to halt cooking process and cool completely.
2. Craft the vibrant lemon vinaigrette by whisking olive oil, freshly squeezed lemon juice, delicate lemon zest, golden honey, zesty Dijon mustard, refined salt, and cracked black pepper until the mixture transforms into a smooth, harmonious blend.
3. Transfer the chilled orzo into a spacious mixing vessel. Introduce dried cranberries, toasted walnuts, verdant chopped spinach, and fragrant parsley. Cascade the prepared vinaigrette over the ingredients, gently tossing to ensure every morsel is gracefully coated.
4. Tenderly incorporate ricotta cheese throughout the salad, creating soft, creamy pockets. For enhanced flavor complexity, consider sprinkling crumbled feta across the surface, allowing its tangy essence to mingle with the other components.
5. The dish is now primed for consumption. Serve immediately for optimal texture and temperature, or allow to rest in the refrigerator for half an hour, permitting flavors to meld and intensify. Enjoy either chilled or at ambient temperature.

Notes

• Toast walnuts carefully to prevent burning, watching them closely in a dry skillet or oven until golden and fragrant for maximum flavor enhancement.
• Rinse orzo with cold water immediately after cooking to stop the cooking process and prevent clumping, ensuring perfect pasta texture.
• Create a dairy-free version by substituting ricotta with creamy mashed avocado or silken tofu for a similar smooth consistency.
• Customize the salad by swapping dried cranberries with other dried fruits like chopped apricots or golden raisins for variety and personal preference.

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

Nutrition

• Serving Size: 4
• Calories: 305
• Sugar: 6g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 15mg