Description
A quick and easy pasta salad with tart cranberries, creamy feta, crunchy almonds, and a bright orange vinaigrette. Perfect for potlucks, meal prep, or a weeknight dinner.
Ingredients
Scale
- 1 cup (200g) orzo pasta
- 1 cup (100g) fresh or frozen cranberries
- 1/2 cup (75g) feta cheese, crumbled
- 1/4 cup (30g) sliced almonds, toasted
- 3–4 green onions, thinly sliced
- 2 cups (60g) fresh spinach or arugula, roughly chopped (optional)
- 1/4 cup (60ml) fresh orange juice
- 1 tablespoon orange zest
- 1/3 cup (80ml) extra virgin olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons sugar (for cranberries)
- 1/4 cup water (for cranberries)
Instructions
- Cook the cranberries: In a small saucepan, combine 1 cup cranberries, 1/4 cup water, and 2 tablespoons sugar (or honey). Bring to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cranberries have popped and softened. Remove from heat and let cool.
- Boil the orzo: Fill a medium saucepan with salted water (about 4 cups) and bring to a boil. Add 1 cup orzo and cook according to package directions, usually 8-10 minutes, until al dente. Drain in a colander and rinse briefly with cool water. Shake off excess water and transfer to a large mixing bowl.
- Toast the almonds: While the orzo cooks, heat a small dry skillet over medium heat. Add 1/4 cup sliced almonds and cook for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Pour onto a plate to cool immediately.
- Make the orange vinaigrette: In a small bowl, whisk together 1/4 cup fresh orange juice, 1 tablespoon orange zest, 2 tablespoons apple cider vinegar, 1 tablespoon honey (or maple syrup), and 1 teaspoon Dijon mustard. While whisking constantly, slowly drizzle in 1/3 cup olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the salad: To the bowl with the orzo, add the cooled cranberry mixture, 1/2 cup crumbled feta, the toasted almonds, and 3-4 thinly sliced green onions. If using spinach or arugula, add that too. Pour the vinaigrette over everything and toss gently until well combined.
- Rest and serve: Let the salad sit at room temperature for at least 10 minutes before serving. Taste and adjust seasoning if needed.
Notes
Let the cranberries cool completely before adding to the orzo to prevent sogginess. Toast the almonds for best flavor. The salad tastes even better the next day. For a vegan version, omit feta and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 380
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 4
- Protein: 8
Keywords: cranberry feta orzo salad, orange vinaigrette, potluck salad, easy pasta salad, holiday salad