This post is sponsored by my favorite and always delicious STAR FINE FOODS; maker of awesome Olive Oils, Vinegars, olives, glazes, capers, anchovies, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
Orzo Pasta Salad with Feta Cheese and Cranberry Pomegranate Vinaigrette Recipe – This cheesy orzo pasta salad is full of bright and colorful winter flavors tossed with a delicious dose of Cranberry Pomegranate Vinaigrette. It’s also the perfect side dish to share at your next Holiday gathering!
Daaang, that’s a long title. I might have crossed the line, BUT I had to lure you in, so I crammed it all in there. Fingers crossed, it worked!
Hey YOU! Happy Sunday! Today I am BUSY. Busy busy busy. I’ve got people coming here in a few hours and I can’t find my head. Err! My pans. So, uhmmm, yes – this IS the day when I host all my family and friends right here in my cozy home, while we celebrate my Name Day. I have a kitchen sink flooded with baking pans, dirty dishes and pots; there’s also spinach pies on the counters, as well as tavce gravce, sauerkraut, sarma, salmon, appetizers, etc… Obvi, we plan to eat. LOTS.
Also on the menu? THIS Orzo Pasta Salad.
It’s almost hard for me to describe how much I love this salad AND I know I say that every time, but it’s the truth. It’s always the truth, but let’s just go with what I’m saying.
This salad? It’s like all the wonderful winter/Holiday flavors that I love all in one bowl tossed with a flavorful, tangy salad dressing.
We’re talking about textured orzo, a handful of crumbled feta cheese, and pieces of ruby red pomegranates and dried cranberries all tossed together in a bowl with a Cranberry Pomegranate Vinaigrette. Doesn’t that just sound amazing?! I’m throwing a virtual high five to STAR Fine Foods for adding something awesome and something extra to all my salads!
Their Signature Series Extra Virgin Olive Oil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it’s the perfect oil to use in any salad dressings and marinades, and even for bread dipping. I LOVE that! I also used STAR’s Red Wine Vinegar because it is a surefire way to enhance foods without adding extra calories or fat.
So. Salad? Pasta Salad!?! YAHS!
If you’ve been following along, you know that probably (definitely) my all time favorite cheese is Feta, and my all time favorite concoction is Feta and orzo. I’ve tried so many other combos and barely anything comes close – besides Avocado Feta Salsa, ’cause that is up there, but not exact.
Let’s forever make orzo, feta and this Cranberry Pomegranate Vinaigrette a thing. Deal?
Ok. I really gotta go now. The dishes are piling up and my people should be comin’ around 6! WOOT!
Okay. Buh Bye!
STAR Ferran Adria Signature Series Extra Virgin Olive Oil is available exclusively at select Safeway, Vons and Albertsons (Montana, North Dakota, South Dakota, Idaho, Wyoming, Nebraska, Nevada, Utah & Colorado) stores, and ONLINE.
STAR Red Wine Vinegar is available at select Safeway, Kroger, Save Mart, Food 4 Less, Vons, Smart & Final, Roundy’s, Randalls, Sherm’s, Schnucks, King Soopers, Fred Myer, Ralphs and Smith’s stores and online at http://bit.ly/RedWineVinegar
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- 1-1/2 cups uncooked orzo
- 1/2- cup crumbled feta cheese (you can add more or less)
- seeds of 1 whole pomegranate
- 1 cup dried cranberries
- chopped fresh parsley , for garnish
- 1/4- cup STAR Extra Virgin Olive Oil
- 1/4- cup cranberry juice
- 1/4- cup pomegranate juice
- 1/2- tablespoon STAR Red Wine Vinegar
- salt and fresh ground pepper , to taste
- Cook Orzo according to the directions on the box.
- Remove from heat; drain and rinse with cold water. Set aside.
- In a large serving bowl or salad bowl, combine cooled orzo, feta cheese, pomegranates, and cranberries. Set aside.
- In a separate mixing bowl, whisk together extra virgin olive oil, cranberry juice, pomegranate juice, vinegar, salt and pepper; whisk until thoroughly incorporated. Taste and adjust accordingly.
- Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.
- Toss salad, cover, and refrigerate for 20 minutes.
- Garnish with parsley.
Serve as a side dish or an appetizer salad.
TOOLS USED IN THIS RECIPE: