This Cranberry & Feta Orzo Pasta Salad is one of our favorite side dishes – serve it cold in the summer or hot in the winter!
This simple and delicious Cranberry & Feta Orzo Pasta Salad is hands-down one of my favorite side dishes of the year. It’s healthy, incredibly easy to make, and it tastes even better after sitting in the fridge over night. That sounds like a win-win to me! This salad is a great contribution to pot lucks, but we’ve also turned it into a main course simply by adding sliced grilled chicken breast on top.
I was a little nervous about adding the dried cranberries to this pasta salad. I don’t typically like a sweet and savory combination, but my wife insisted that the cranberries would be a good addition. And she was right! Although this pasta salad is a great Spring and Summer dish, it can also be easily adapted for the colder seasons. For example, just add some shredded apples in the Fall or perhaps some chopped, toasted pecans in the Winter. Bon appetit!
Cranberry & Feta Orzo Pasta Salad
- 1 pound orzo pasta
- 4 tsp kosher salt divided
- 2 Tbsp olive oil
- Juice of 2 lemons about 5 Tbsp
- Zest of 2 lemons about 2 Tbsp
- 1 cup dried cranberries
- 1 cup feta cheese crumbled
- 2 cups arugula washed, dried, and torn into pieces
- Add 4 quarts of water and 1 Tbsp salt to a medium saucepot. Bring to a rapid boil and add orzo. Stir and return to a boil. Cook uncovered for 8-10 minutes, or until orzo reaches desired tenderness. Drain orzo and rinse in cold water.
- Transfer the cooked orzo to a large mixing bowl. Add olive oil, lemon juice, lemon zest, 1 tsp salt, dried cranberries, and feta cheese. Toss until well mixed. Cover and refrigerate overnight.
- Right before serving, mix arugula into salad.
Looking for more tasty pasta salad recipes? Check out these other favorites, too: