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!
Servings : 6Servings
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
FOR THE SALAD
1/2-cupcrumbled feta cheese(you can add more or less)
seeds of 1 whole pomegranate
chopped fresh parsley, for garnish
FOR THE CRANBERRY AND POMEGRANATE VINAIGRETTE
1/4-cupSTAR Extra Virgin Olive Oil
1/2-tablespoonSTAR 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.