Ricotta and Cranberry Orzo with Lemon Vinaigrette

There’s something truly magical about simple, fresh ingredients coming together in the perfect balance of flavors and textures. This Ricotta and Cranberry Orzo with Lemon Vinaigrette is a dish that does just that! Creamy ricotta, chewy cranberries, crunchy walnuts, and a bright lemon vinaigrette transform orzo pasta into a refreshing and satisfying meal.

Whether you’re looking for a light lunch, a flavorful side dish, or a potluck favorite, this recipe is guaranteed to impress! Plus, it’s quick to make and can be prepped ahead of time—ideal for busy weeknights or meal prepping.

If you love easy orzo recipes, you might also enjoy my Parmesan Spinach Orzo or this refreshing Mediterranean Orzo Salad!

Why You’ll Love This Recipe

• Bursting with Flavor – The combination of creamy ricotta, tart cranberries, and a tangy lemon vinaigrette makes every bite vibrant and refreshing.
• Quick & Easy – Ready in just 20 minutes, making it perfect for last-minute meals.
• Healthy & Nutritious – Packed with protein, fiber, and healthy fats from walnuts and spinach.
• Perfect for Any Occasion – Serve it as a light main course, a side dish for grilled meats, or even a holiday-worthy addition to your table!

What Does Ricotta and Cranberry Orzo Taste Like?

This dish is a delightful mix of textures and flavors:

• Creamy from the ricotta and optional feta
• Sweet & Tart from the cranberries
• Crunchy from the toasted walnuts
• Bright & Fresh thanks to the lemon vinaigrette and parsley

If you enjoy this flavor combination, you’ll love my Creamy Cranberry and Spinach Orzo!

Ingredients You’ll Need

For the Orzo Salad:

1 cup orzo pasta
½ cup ricotta cheese
½ cup dried cranberries
¼ cup toasted walnuts (chopped)
2 tbsp fresh parsley (chopped)
½ cup baby spinach (chopped)
¼ cup crumbled feta cheese (optional)

For the Lemon Vinaigrette:

3 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 tsp honey
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Kitchen Tools You’ll Need

• Medium pot for cooking orzo
• Strainer for draining pasta
• Small bowl for mixing vinaigrette
• Whisk or fork for blending the dressing
• Large mixing bowl for combining ingredients
• Cutting board and knife for chopping

How to Make Ricotta and Cranberry Orzo with Lemon Vinaigrette

Step 1: Cook the Orzo

Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente (firm to the bite). Drain and rinse under cold water to cool completely.

Step 2: Make the Lemon Vinaigrette

In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled orzo, dried cranberries, toasted walnuts, chopped spinach, and parsley. Pour the vinaigrette over the mixture and toss everything together until evenly coated.

Step 4: Add the Ricotta & Feta

Gently fold in the ricotta cheese, making sure it’s evenly distributed throughout the salad. If you’re using feta, sprinkle it on top for an extra flavor boost.

Step 5: Serve & Enjoy!

You can enjoy this salad immediately, but letting it chill for about 30 minutes enhances the flavors. Serve chilled or at room temperature for the best taste!

What to Serve with Ricotta and Cranberry Orzo

This dish pairs beautifully with:

• Grilled Chicken or Salmon – The fresh, tangy flavors complement savory proteins.
• Roasted Vegetables – Try it with roasted asparagus or brussels sprouts.
• Crusty Bread – A slice of warm sourdough makes this meal even better!

For another delicious orzo dish, check out my Mediterranean Orzo Salad!

Tips for Making the Best Ricotta and Cranberry Orzo

Cool the orzo completely before adding the vinaigrette to prevent wilting the spinach.
Toast the walnuts to enhance their crunch and nutty flavor.
Adjust sweetness & tang – Add more honey for sweetness or extra lemon juice for a sharper bite.
Make it ahead – This salad tastes even better after a few hours in the fridge!

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3 days.
• No Freezing: The ricotta doesn’t freeze well, so it’s best enjoyed fresh.
• Freshen it up: Before serving leftovers, give it a quick toss and add a splash of olive oil or lemon juice.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Yes! If using fresh cranberries, you may want to chop and lightly sweeten them to balance their tartness.

Can I substitute the ricotta?
Absolutely! Cottage cheese or mascarpone can be great alternatives.

Is this recipe gluten-free?
Not as written, but you can swap orzo for a gluten-free pasta like quinoa or rice-based options.

Try More Delicious Orzo Recipes!

If you loved this dish, here are some more orzo recipes you’ll enjoy:

• 🧀 Parmesan Spinach Orzo – A creamy, cheesy orzo dish perfect for comfort food lovers!
• 🥗 Mediterranean Orzo Salad – A fresh, vibrant salad with olives, tomatoes, and feta.
• 🍒 Creamy Cranberry and Spinach Orzo – A dreamy, creamy take on cranberry orzo!

📌 Love This Recipe? Save It on Pinterest!

Share your creations and find more delicious recipes on Pinterest! I’d love to see how your Ricotta and Cranberry Orzo turned out—tag me when you post your photos! 💛

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