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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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