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
Scale
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