Description
This Ricotta and Cranberry Orzo with Lemon Vinaigrette is light, refreshing, and bursting with flavor! Creamy ricotta, tart cranberries, crunchy toasted walnuts, and a zesty homemade lemon vinaigrette come together in this easy 20-minute dish. Perfect as a quick lunch, a side dish for grilled meats, or a potluck favorite, this orzo salad is anything but boring! Serve it chilled or at room temperature for a delightful meal any time of the year.
Ingredients
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
Instructions
1️⃣ Cook the Orzo – Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool completely.
2️⃣ Make the Lemon Vinaigrette – In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
3️⃣ Assemble the Salad – In a large mixing bowl, combine the cooled orzo, dried cranberries, toasted walnuts, chopped spinach, and parsley. Drizzle the lemon vinaigrette over the mixture and toss until evenly coated.
4️⃣ Add the Cheese – Gently fold in the ricotta cheese, making sure it’s evenly distributed. If using, sprinkle crumbled feta on top for an extra layer of flavor.
5️⃣ Serve & Enjoy! – Serve immediately or refrigerate for 30 minutes for an even better taste. Enjoy chilled or at room temperature!
Notes
✔ Make-Ahead Friendly – This salad tastes even better after chilling for a few hours!
✔ Substitutions – Swap ricotta for cottage cheese or mascarpone. Use pecans instead of walnuts for a different crunch.
✔ Add More Protein – Toss in grilled chicken or chickpeas for a heartier meal.
✔ Make it Vegan – Skip the ricotta and feta, and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Mixing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (¼ of total recipe)
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 18mg