Name: Ricotta and Cranberry Orzo with Lemon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup orzo pasta (uncooked): Orzo is a small, rice-shaped pasta that absorbs flavors beautifully while maintaining a satisfying texture.; 1 cup whole milk ricotta cheese: Creamy and mild, ricotta adds richness without overpowering other ingredients.; ½ cup dried cranberries: These sweet-tart gems provide pops of flavor and chewiness.; ¼ cup chopped fresh parsley: Parsley brings freshness and color to the dish.; 2 tbsp chopped fresh mint: Mint adds a subtle brightness that complements the lemon vinaigrette.; Zest and juice of 1 lemon: Lemon zest imparts aromatic oils, while the juice ties everything together with acidity.; 3 tbsp extra virgin olive oil: High-quality olive oil enhances the overall richness of the dish.; Salt and freshly ground black pepper: Seasoning is key to balancing flavors.; Optional: ¼ cup toasted pine nuts or slivered almonds for added crunch.; 3 tbsp fresh lemon juice (about 1 large lemon): Freshly squeezed juice ensures maximum flavor.; 2 tbsp extra virgin olive oil: Olive oil emulsifies with the lemon juice to create a smooth dressing.; 1 tsp Dijon mustard: Mustard acts as an emulsifier and adds depth.; 1 tsp honey (or maple syrup for a vegan option): A touch of sweetness balances the acidity of the lemon.; Salt and pepper: Adjust to taste for the perfect seasoning.

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Imagine a dish that combines creamy textures, tangy bursts of sweetness, and a refreshing citrus zing—all in one harmonious bite. That’s exactly what you get with this Ricotta and Cranberry Orzo Recipe . This vibrant pasta salad is not only visually stunning but also a symphony of flavors and textures. Whether you’re planning a summer picnic, a holiday feast, or simply looking for a light yet satisfying meal, this recipe has you covered.

In today’s fast-paced world, finding recipes that are both quick to prepare and packed with flavor can be a challenge. This 5-step Ricotta and Cranberry Orzo Recipe solves that problem beautifully. With its combination of pantry staples and fresh ingredients, this dish strikes the perfect balance between convenience and gourmet appeal. It’s a recipe that feels indulgent without being overly complicated, making it accessible to home cooks of all skill levels.

In this article, we’ll guide you through making this delightful dish step-by-step, complete with detailed ingredient measurements, helpful tips, and creative variations. By the end, you’ll have all the tools to create a dish that’s as versatile as it is delicious. Let’s dive into the details and uncover why this dish deserves a permanent spot in your recipe collection.

Ingredients

To make this Ricotta and Cranberry Orzo Recipe , gather the following ingredients:

For the Salad:

1 cup orzo pasta (uncooked): Orzo is a small, rice-shaped pasta that absorbs flavors beautifully while maintaining a satisfying texture.
1 cup whole milk ricotta cheese: Creamy and mild, ricotta adds richness without overpowering other ingredients.
½ cup dried cranberries: These sweet-tart gems provide pops of flavor and chewiness.
¼ cup chopped fresh parsley: Parsley brings freshness and color to the dish.
2 tbsp chopped fresh mint: Mint adds a subtle brightness that complements the lemon vinaigrette.
Zest and juice of 1 lemon: Lemon zest imparts aromatic oils, while the juice ties everything together with acidity.
3 tbsp extra virgin olive oil: High-quality olive oil enhances the overall richness of the dish.
Salt and freshly ground black pepper: Seasoning is key to balancing flavors.
Optional: ¼ cup toasted pine nuts or slivered almonds for added crunch.

For the Lemon Vinaigrette:

3 tbsp fresh lemon juice (about 1 large lemon): Freshly squeezed juice ensures maximum flavor.
2 tbsp extra virgin olive oil: Olive oil emulsifies with the lemon juice to create a smooth dressing.
1 tsp Dijon mustard: Mustard acts as an emulsifier and adds depth.
1 tsp honey (or maple syrup for a vegan option): A touch of sweetness balances the acidity of the lemon.
Salt and pepper: Adjust to taste for the perfect seasoning.

Each ingredient plays a crucial role in creating a dish that’s layered with flavor and texture. The ricotta provides creaminess, the cranberries offer sweetness, and the herbs and lemon deliver freshness. Together, they form a cohesive and memorable dish.

Instructions

Now that you’ve gathered your ingredients, let’s walk through the preparation process step by step.

Step 1: Cook the Orzo

Begin by bringing a pot of salted water to a boil. Use about 1 tablespoon of salt per quart of water to ensure the orzo is well-seasoned from the start. Add the orzo and cook according to package instructions until al dente—usually about 8–10 minutes. Overcooking can lead to mushy pasta, so keep an eye on it. Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process. Shake off excess water and transfer the orzo to a large mixing bowl.

Step 2: Prepare the Lemon Vinaigrette

While the orzo cooks, whisk together the ingredients for the vinaigrette. In a small bowl, combine the lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper. Whisk vigorously until the mixture emulsifies into a smooth dressing. Taste and adjust seasoning if needed. The vinaigrette should strike a balance between tangy, sweet, and savory. Set aside.

Step 3: Assemble the Salad

To the bowl with the cooled orzo, add the ricotta cheese, dried cranberries, chopped parsley, and mint. Drizzle half of the lemon vinaigrette over the mixture and toss gently to combine. The ricotta will break apart slightly, creating a creamy coating for the orzo. Add more vinaigrette as needed, ensuring everything is evenly coated without becoming too soggy. Be mindful not to overdress the salad, as the orzo will absorb some of the liquid over time.

Step 4: Add Finishing Touches

Sprinkle the lemon zest over the salad for a bright, aromatic finish. Season generously with salt and freshly ground black pepper. If using, scatter toasted pine nuts or slivered almonds on top for added texture and nuttiness. These optional toppings elevate the dish by introducing a contrasting crunch.

Step 5: Chill Before Serving

For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Give it a final stir before plating to redistribute any dressing that may have settled at the bottom.

Helpful Tips

To ensure your Ricotta and Cranberry Orzo Recipe turns out perfectly every time, keep these tips in mind:

Choose Quality Ingredients: Fresh herbs, high-quality ricotta, and extra virgin olive oil make a noticeable difference in taste. Learn more about toasting nuts for added crunch here .
Adjust Sweetness: If you prefer a sweeter dish, increase the amount of dried cranberries or add a bit more honey to the vinaigrette.
Make It Ahead: This dish tastes even better the next day, making it ideal for meal prep or entertaining. However, hold off on adding delicate herbs like mint until just before serving to preserve their vibrant flavor.
Use Fresh Lemon Juice: Bottled lemon juice lacks the brightness and complexity of freshly squeezed juice, so always opt for fresh when possible. Check out Healthline’s guide on the benefits of lemons .

Conservation and Storage

Proper storage is essential to maintaining the quality of your Ricotta and Cranberry Orzo Recipe . Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep in mind that the orzo may absorb some of the vinaigrette over time, so you might want to refresh it with a splash of lemon juice or olive oil before serving again. Unfortunately, freezing isn’t recommended due to the delicate nature of ricotta and fresh herbs.

To prevent the salad from drying out, press a piece of plastic wrap directly onto the surface before sealing the container. This minimizes air exposure and helps retain moisture. When reheating, avoid microwaving, as this can cause the ricotta to separate. Instead, bring the salad to room temperature and gently toss it with additional dressing.

Variations

One of the standout features of this dish is its adaptability. Here are some ideas to customize it based on your preferences or dietary needs:

Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal. Grilled salmon pairs particularly well with the lemon vinaigrette.
Switch Up Fruits: Swap dried cranberries for dried cherries, apricots, or raisins. Fresh pomegranate seeds also work beautifully for a burst of juiciness.
Vegan Option: Substitute plant-based ricotta or cashew cream for traditional ricotta. Replace honey with maple syrup in the vinaigrette for a fully vegan version.
Herb Variations: Experiment with basil, dill, or cilantro instead of parsley and mint. Each herb brings its own unique profile to the dish.
Gluten-Free Option: Use gluten-free orzo made from rice or quinoa to accommodate dietary restrictions.

These variations allow you to tailor the dish to suit different seasons, occasions, or personal tastes. Don’t be afraid to get creative! For more inspiration, check out our Easy Pasta Salad Recipes .

Serving Suggestions

This Ricotta and Cranberry Orzo Recipe pairs beautifully with a variety of dishes, making it a versatile addition to your menu:

Serve it as a side dish alongside roasted vegetables, grilled meats, or baked fish.
Pack it into mason jars for a portable lunch option. Layer the orzo at the bottom, followed by greens and additional toppings for a visually appealing presentation.
Pair it with a simple green salad dressed in balsamic vinaigrette for a light dinner.
For special occasions, present the salad in a decorative bowl garnished with additional herbs or edible flowers for a touch of elegance.

This dish also works wonderfully as part of a buffet spread or potluck contribution. Its vibrant colors and refreshing flavors make it a standout among heavier dishes. If you enjoyed this recipe, try our Creamy Spinach Dip Recipe for another crowd-pleasing dish.

Frequently Asked Questions

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries won’t work well here because they’re too tart and firm. Stick with dried cranberries for sweetness and chewiness.

Q: What can I substitute for ricotta?
A: Goat cheese, mascarpone, or even Greek yogurt work as creamy alternatives.

Q: How do I prevent the salad from drying out?
A: Store it with a piece of plastic wrap pressed directly onto the surface to minimize air exposure. Add a little olive oil or vinaigrette when reheating or serving leftovers.

Q: Is this dish gluten-free?
A: Not unless you use gluten-free orzo. Many brands now offer gluten-free options made from rice or quinoa.

Q: Can I make this dish ahead of time?
A: Absolutely! Prepare it up to a day in advance and store it in the refrigerator. Hold off on adding delicate herbs like mint until just before serving.

Conclusion

Ricotta and Cranberry Orzo with Lemon Vinaigrette is a celebration of flavors and textures, offering a perfect balance of creamy, tangy, sweet, and savory elements. Its versatility makes it suitable for any occasion, whether you’re hosting a dinner party or packing a weekday lunch. With its vibrant colors and refreshing taste, this dish is sure to become a staple in your culinary repertoire.

By following our detailed instructions and experimenting with variations, you can tailor this recipe to suit your preferences and impress your guests. So grab your ingredients and give this dish a try—you’ll be amazed at how something so simple can deliver such complex and satisfying flavors. Whether served warm, chilled, or somewhere in between, Ricotta and Cranberry Orzo is a dish that never fails to delight.

Ricotta and Cranberry Orzo with Lemon Vinaigrette

Print Recipe

Author: Kiera
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (+ chilling time)
Yield: 4 servings 1x
Category: Salad/Side Dish
Method: Stovetop + Mixing
Cuisine: Mediterranean-Inspired