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.