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When it comes to recipes that bring vibrant flavors to the table, this Feta and Cranberry Orzo with Lemon Vinaigrette is a true star! It’s light, refreshing, and packed with a delightful medley of textures and flavors. Whether you’re planning a quick weeknight dinner or need an impressive dish for a potluck, this recipe checks all the boxes.
Let me take you through this zesty journey—you’re going to love how easy and versatile it is!
Why You’ll Adore This Recipe
There’s so much to love about this Feta and Cranberry Orzo with Lemon Vinaigrette, and I can’t wait to share why it’s a must-try:
- Burst of Flavors: Tangy feta, sweet cranberries, and a zesty lemon vinaigrette come together to create a well-rounded dish that excites the palate.
- Quick and Easy: Ready in just 25 minutes, this is perfect for busy evenings or last-minute gatherings.
- Healthy and Fresh: Packed with fresh spinach, parsley, and a light vinaigrette, this dish feels as good as it tastes!
- Great Make-Ahead Option: It’s delicious served chilled, making it perfect for meal prep or outdoor picnics.
What Does This Orzo Salad Taste Like?
Think of this dish as a little Mediterranean vacation on a plate! The lemon vinaigrette adds brightness, while the salty feta and sweet cranberries balance the flavors beautifully. Add in the tender orzo, crunchy pine nuts (if using), and fresh greens, and you’ve got a dish that’s anything but boring.
Benefits of Feta and Cranberry Orzo
- Rich in Nutrients: This recipe offers a boost of vitamins from spinach and parsley, alongside healthy fats from olive oil.
- Customizable: You can easily adjust ingredients to fit your dietary preferences or what you have on hand.
- A Crowd-Pleaser: It’s vegetarian-friendly and versatile, making it suitable for all kinds of occasions.
Ingredients
For the Orzo Salad
- 1 cup orzo pasta
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- ¼ cup toasted pine nuts (optional)
- 2 tbsp fresh parsley, chopped
For the Lemon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Tools You’ll Need
- A medium saucepan (to cook the orzo)
- A small whisk or fork (for the vinaigrette)
- A large mixing bowl
- A sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step: How to Make Feta and Cranberry Orzo
- Cook the Orzo
- Boil the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set it aside to cool completely.
- Prepare the Lemon Vinaigrette
- In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the Salad
- In a large mixing bowl, combine the cooked orzo, dried cranberries, crumbled feta cheese, chopped spinach, and toasted pine nuts (if using).
- Dress the Salad
- Drizzle the lemon vinaigrette over the orzo mixture. Gently toss everything together until well combined.
- Garnish and Serve
- Sprinkle chopped parsley on top as a finishing touch. Serve chilled or at room temperature, and enjoy!
Serving Suggestions
This dish pairs beautifully with:
- Grilled Chicken or Salmon: Add some protein for a heartier meal.
- Roasted Vegetables: Think zucchini, bell peppers, or asparagus.
- Crusty Bread: Perfect for soaking up any leftover vinaigrette!
Tips for the Best Orzo Salad
- Toast the Pine Nuts: If you’re using pine nuts, toasting them adds a warm, nutty flavor.
- Chill for Deeper Flavor: Letting the salad rest in the fridge for 30 minutes allows the flavors to meld beautifully.
- Experiment with Add-Ins: Try adding chopped cucumber, cherry tomatoes, or even a handful of arugula.
How to Store Feta and Cranberry Orzo
- In the Fridge: Store in an airtight container for up to 3 days. The flavors will intensify as it sits, making it even more delicious!
- Not Freezer-Friendly: Due to the fresh ingredients, this salad doesn’t freeze well.
FAQ
1. Can I make this gluten-free?
Absolutely! Substitute the orzo with a gluten-free pasta or quinoa for a similar texture and taste.
2. What other cheeses can I use?
Goat cheese or ricotta salata are excellent alternatives to feta.
3. How do I keep the spinach from wilting?
Add the spinach just before serving to keep it fresh and crisp.
Wrap-Up: Why You’ll Keep Coming Back
This Feta and Cranberry Orzo with Lemon Vinaigrette is a shining example of how simple ingredients can create extraordinary dishes. It’s versatile, full of fresh flavors, and endlessly customizable. I guarantee it’ll become a favorite in your recipe rotation!
I’d love to hear how this recipe turned out for you. Please leave a comment below or share your photos on Pinterest—you might inspire someone else to give it a try.
Looking for more fresh and vibrant recipes? Check these out:
Enjoy every bite!
Print
Feta and Cranberry Orzo with Lemon Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing orzo salad featuring tangy feta, sweet dried cranberries, and fresh spinach, all tossed in a zesty lemon vinaigrette. Perfect for a quick meal, meal prep, or as a crowd-pleasing side dish!
Ingredients
For the Salad:
- 1 cup orzo pasta
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- ¼ cup toasted pine nuts (optional)
- 2 tbsp fresh parsley, chopped
For the Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning as needed.
- Combine the Salad: In a large mixing bowl, combine the cooled orzo, dried cranberries, feta cheese, chopped spinach, and toasted pine nuts (if using).
- Dress the Salad: Drizzle the lemon vinaigrette over the salad. Toss gently to combine, ensuring everything is well coated.
- Garnish and Serve: Top with chopped parsley for a fresh finish. Serve chilled or at room temperature.
Notes
- Make-Ahead Tip: Prepare the salad up to 1 day in advance, but add the spinach and vinaigrette just before serving to keep it fresh.
- Customizations: Swap feta for goat cheese, orzo for quinoa, or add veggies like cucumber and cherry tomatoes.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boil, Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (¼ of the recipe)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg