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Spinach and Orzo Pasta Salad with Cranberries and Almonds in a white bowl.

Spinach and Orzo Pasta Salad with Cranberries and Almonds

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Orzo pasta uncooked
  • 2 cups Fresh baby spinach roughly chopped
  • 1/2 cup Dried cranberries
  • 1/2 cup Sliced almonds toasted
  • 1/4 cup Red onion finely diced
  • 1/2 cup Feta cheese crumbled
  • Dressing: 1/3 cup Extra virgin olive oil 3 tbsp Lemon juice, 1 clove Garlic (minced), 1 tsp Honey, Salt/Pepper to taste.

Method
 

  1. Cook orzo in salted boiling water until al dente. Drain and rinse with cold water.
  2. In a small jar, whisk olive oil, lemon juice, garlic, honey, salt, and pepper.
  3. In a large bowl, combine cooled orzo, spinach, cranberries, and red onion.
  4. Pour dressing over the salad and toss to coat.
  5. Fold in toasted almonds and feta cheese.
  6. Chill for 30 minutes before serving.

Notes

  • The "Al Dente" Rule: Boil orzo in heavily salted water for 8–9 minutes. It should have a firm "bite" to hold up against the dressing.
  • Rinse Cold: Always rinse cooked orzo under cold water immediately after draining. This removes excess starch and prevents the pasta from clumping or wilting the spinach.
  • Spinach Prep: Use baby spinach for tenderness. If the leaves are large, give them a quick rough chop so they distribute evenly with the small orzo grains.
  • Make it "Pop": For the brightest flavor, zest the lemon before juicing it and add the zest directly into the dressing.
  • The 30-Minute Rest: While you can eat it immediately, the flavor profile improves significantly after 30 minutes in the fridge as the orzo "marinated" in the lemon and garlic.
  • Feta Swap: If you find feta too salty, goat cheese offers a similar creaminess with a milder, tangier finish.