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A close-up view of a Mediterranean Cranberry Feta Orzo Salad with dried cranberries, walnuts, and feta cheese in a white bowl, matching image

Cranberry Feta Orzo Salad

A vibrant, easy Mediterranean-inspired pasta salad featuring rice-shaped orzo, sweet dried cranberries, creamy brined feta, and toasted walnuts, all tossed together in a bright, home-style lemon vinaigrette dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta uncooked
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese crumbled
  • 1/2 cup walnuts roughly chopped
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1 cup fresh spinach or arugula finely chopped, optional
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey or maple syrup
To taste:
  • Sea salt and freshly cracked black pepper

Method
 

  1. Cook the Orzo: Bring a large pot of heavily salted water to a rolling boil. Add the uncooked orzo pasta and cook for 8 to 10 minutes until it is perfectly al dente. Drain completely through a fine-mesh colander, rinse briefly with cold water, and let it cool completely to room temperature.
  2. Toast the Walnuts: Place the chopped walnuts into a dry skillet over medium-low heat. Toast them for 3 to 4 minutes, stirring constantly to prevent burning. Remove them from the hot pan immediately once they are aromatic and golden brown, then let them cool down.
  3. Mix the Vinaigrette: In a small bowl or a lidded mason jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, honey (or maple syrup), sea salt, and black pepper until completely emulsified.
  4. Assemble the Base: In a large mixing bowl, combine the cooled orzo pasta, sweet dried cranberries, cooled toasted walnuts, and finely chopped fresh parsley (plus any optional chopped greens you wish to include). Drizzle the fresh lemon vinaigrette evenly over the top and toss thoroughly until all components are coated.
  5. Fold in Feta & Chill: Gently fold in the crumbled feta cheese last, taking care not to smash the pieces. Cover the bowl and refrigerate for 20 to 30 minutes before serving to allow the flavors to combine beautifully.

Notes

  • Storage: Keep leftovers stored safely in an airtight container in the fridge for up to 3 to 4 days.
  • Refresh: If the salad looks dry the next day, simply revive it with a small drizzle of extra-virgin olive oil and a splash of fresh lemon juice before tossing.
  • Visual Match: To achieve an exact match to image, ensure your parsley is finely chopped and distribute the walnuts and cranberries uniformly so they pop against the white bowl background.