Description
This Cranberry & Goat Cheese Orzo Salad is a quick and delicious 20-minute recipe perfect for a refreshing and vibrant meal. The combination of tender orzo pasta, tangy goat cheese, sweet dried cranberries, and crunchy nuts creates a flavorful and satisfying salad that can be served chilled or at room temperature, making it ideal for any occasion.
Ingredients
Scale
Salad Ingredients
- 1 cup dry orzo
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/3 cup goat cheese, crumbled
- 1/4 cup chopped red onion
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh parsley, chopped
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook the orzo: Cook orzo according to package instructions, usually boiling in salted water for about 8-10 minutes until al dente. Drain and let it cool slightly.
- Toss with olive oil: Transfer the cooked orzo to a large mixing bowl and drizzle with olive oil. Toss gently to coat the pasta and prevent sticking.
- Add salad ingredients: Add dried cranberries, chopped red onion, and nuts (walnuts or pecans, if using) along with chopped fresh parsley to the bowl.
- Mix the dressing: Stir in lemon juice and apple cider vinegar into the orzo mixture. Season with salt and black pepper according to your taste preferences.
- Incorporate goat cheese: Gently fold in the crumbled goat cheese just before serving to maintain its creamy texture.
- Serve: Serve the salad chilled or at room temperature for a perfect light meal or side dish.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a nut-free version, simply omit the walnuts or pecans.
- You can substitute goat cheese with feta cheese for a different flavor.
- Adjust lemon juice and vinegar to taste if you prefer a tangier dressing.
- Make sure to allow orzo to cool slightly before adding ingredients to prevent wilting the parsley and melting the cheese.
