Orzo Pasta Salad
Orzo Pasta Salad
Ingredients
For the Salad
- 1 pound orzo pasta, cooled
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup dried cranberries
- 5 basil leaves, slivered
- 2 cups arugula
- 4 ounces feta cheese, crumbled
- 1/4 cup red onion, finely chopped
For the Dressing
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely.
⏱️ 10 min
- 2
While the pasta cools, prepare the dressing. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, and honey. Add salt and freshly ground black pepper to taste. Whisk vigorously or shake the jar until all ingredients are well combined and emulsified.
⏱️ 5 min
- 3
In a large mixing bowl, add the cooled orzo pasta. Then, add the lightly toasted pine nuts, dried cranberries, slivered basil leaves, arugula, crumbled feta cheese, and finely chopped red onion.
⏱️ 5 min
- 4
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min
- 5
Gently toss all the ingredients together until the pasta and other components are evenly coated with the dressing. Ensure everything is well distributed.
⏱️ 2 min
- 6
Cover the bowl containing the salad and place it in the refrigerator to chill thoroughly for at least 1 hour. Chilling allows the flavors to meld beautifully.
⏱️ 60 min
- 7
Before serving, give the salad another gentle toss. Serve chilled and enjoy this refreshing Orzo Pasta Salad!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orzo Pasta Salad
For the Salad
- 1 pound orzo pasta, cooled
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup dried cranberries
- 5 basil leaves, slivered
- 2 cups arugula
- 4 ounces feta cheese, crumbled
- 1/4 cup red onion, finely chopped
For the Dressing
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely.
⏱️ 10 min - 2
While the pasta cools, prepare the dressing. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, and honey. Add salt and freshly ground black pepper to taste. Whisk vigorously or shake the jar until all ingredients are well combined and emulsified.
⏱️ 5 min - 3
In a large mixing bowl, add the cooled orzo pasta. Then, add the lightly toasted pine nuts, dried cranberries, slivered basil leaves, arugula, crumbled feta cheese, and finely chopped red onion.
⏱️ 5 min - 4
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min - 5
Gently toss all the ingredients together until the pasta and other components are evenly coated with the dressing. Ensure everything is well distributed.
⏱️ 2 min - 6
Cover the bowl containing the salad and place it in the refrigerator to chill thoroughly for at least 1 hour. Chilling allows the flavors to meld beautifully.
⏱️ 60 min - 7
Before serving, give the salad another gentle toss. Serve chilled and enjoy this refreshing Orzo Pasta Salad!
⏱️ 2 min