Orzo Pasta Salad
This orzo pasta salad is full of bright, juicy pomegranate seeds and cranberries, tossed with crumbly feta in a zesty vinaigrette.
Servings: 6 servings
Ingredients
For the Orzo Salad
- 1½ cups uncooked orzo
- ½ cup crumbled feta cheese (you can add more or less)
- seeds of 1 whole pomegranate
- 1 cup dried cranberries
- chopped fresh parsley for garnish
For the Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup cranberry juice
- ¼ cup pomegranate juice
- ½ tablespoon red wine vinegar
- salt and freshly ground black pepper to taste
Instructions
- Cook the orzo. Boil the orzo pasta according to the directions on the box. Remove from heat; drain and rinse with cold water. Set aside to cool.
- Assemble the salad. In a large serving bowl or salad bowl, combine the cooled orzo, feta cheese, pomegranates, and cranberries. Set aside.
- Make the dressing. In a separate mixing bowl, whisk together the olive oil, cranberry juice, pomegranate juice, vinegar, salt, and pepper; whisk until thoroughly incorporated. Taste and adjust accordingly.
- Combine. Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing. Toss the pasta salad, cover, and refrigerate for 20 minutes.
- Serve. Garnish with fresh parsley and enjoy!
Nutrition
Serving: 1cup | Calories: 325kcal | Carbohydrates: 48g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 132mg | Fiber: 2g | Sugar: 18g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
