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Feta and Cranberry Orzo with Lemon Vinaigrette: Bright, Simple & Totally Addictive

If you’re looking for a salad that’s fresh, tangy, a little bit sweet, and still satisfying enough to stand on its own, this Feta and Cranberry Orzo with Lemon Vinaigrette is exactly that kind of recipe.

It’s the kind of dish you can:

Bring to a potluck and watch disappear
Meal prep for quick lunches
Serve alongside grilled chicken, fish, or roasted veggies
Enjoy warm, at room temperature, or chilled

In this article, you’ll find the full recipe (unchanged), plus tips, variations, and ideas to make it your go-to orzo salad all year round.

Why You’ll Love This Orzo Salad

This recipe checks a lot of boxes:

Fresh & zesty – Lemon juice and zest brighten everything up.
Sweet & salty balance – Dried cranberries and feta are a dream team.
Fast to make – Cook the orzo, whisk the dressing, toss it all together. That’s it.
Flexible – You can serve it warm like a side dish or chilled like a pasta salad.
Perfect for make-ahead – It actually tastes better after resting in the fridge for a bit.

It’s simple enough for a busy weeknight but elegant enough to sit on a holiday table.

The Recipe: Feta and Cranberry Orzo with Lemon Vinaigrette

Here is the full recipe exactly as given, with the same ingredients and steps.

Ingredients

Feta and Cranberry Orzo with Lemon Vinaigrette

1 cup orzo pasta
0.5 cup dried cranberries
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
to taste salt
to taste black pepper
optional toasted slivered almonds

Instructions

Bring a pot of salted water to a boil. Cook orzo for 8–10 minutes until tender. Drain and rinse under cool water to stop cooking.
In a small bowl, whisk olive oil, lemon juice, lemon zest, honey, salt, and pepper until well emulsified. Adjust to taste.
In a large mixing bowl, combine cooled orzo, cranberries, crumbled feta, and chopped parsley. Pour vinaigrette over and toss gently to combine.
Sprinkle toasted almonds on top if using. Serve immediately warm, or chill for at least 30 minutes for a cold version.

Notes

Let orzo cool slightly before adding feta to avoid melting.
To enhance texture, consider adding toasted almonds or pistachios.
Best served chilled after resting for 30 minutes.
Store in the fridge for up to two days and refresh with a drizzle of lemon or olive oil before serving.

Step-by-Step: How This Salad Comes Together

Let’s walk through what’s happening in each step and why it matters.

1. Cooking the Orzo

Orzo is a small, rice-shaped pasta that cooks quickly and works beautifully in salads.

Boil salted water: Salting the water seasons the orzo from the inside out.
Cook 8–10 minutes: You want it tender but not mushy — a pleasant bite, similar to al dente.
Rinse under cool water: This stops the cooking and cools the orzo down so it doesn’t wilt the parsley or melt the feta.

2. Whisking the Lemon Vinaigrette

The dressing is simple but full of flavor:

Olive oil gives richness and body.
Fresh lemon juice adds bright acidity.
Lemon zest intensifies that citrus aroma without extra tartness.
Honey brings gentle sweetness that balances the cranberries and feta.
Salt & black pepper tie everything together.

Whisk until the vinaigrette is well emulsified — it should look slightly creamy and unified, not separated into layers. Taste and adjust: more salt for depth, more lemon for brightness, or a touch more honey if you like it slightly sweeter.

3. Tossing Everything Together

In a large mixing bowl, you’ll combine:

Cooled orzo – the base of the salad.
Dried cranberries – chewy and sweet.
Crumbled feta – salty, creamy bursts of flavor.
Chopped fresh parsley – for freshness and color.

Pour the vinaigrette over the mixture and toss gently, making sure the dressing coats all the orzo and mix-ins without breaking the feta too much. You want little chunks of feta throughout each bite.

4. Finishing Touch: Toasted Almonds

If you choose to use toasted slivered almonds, they add:

A bit of crunch
A subtle nutty flavor
Extra visual appeal on top

You can toast them in a dry skillet over medium heat for a few minutes, shaking often, until lightly golden and fragrant. Then sprinkle on top right before serving.

Tips for the Best Feta & Cranberry Orzo

Don’t skip the cooling step: If your orzo is too hot, the feta will melt and turn the dish into more of a creamy pasta instead of a fresh salad.
Use good-quality feta: Block feta that you crumble yourself usually tastes better and has a nicer texture.
Balance the flavors: Before serving, taste again. A little extra lemon, salt, or pepper can transform the dish.
Let it rest: Especially if serving cold, those 30 minutes in the fridge help the flavors mingle and deepen.

Variations & Add-Ins

This recipe is excellent as-is, but it’s also very easy to customize depending on your mood, the season, or what you have on hand.

Here are some ideas (without changing the base recipe — just optional extras you can mention to your readers):

Add greens: Toss in a handful of baby spinach or arugula just before serving.
More crunch: Swap or combine the almonds with pistachios (already suggested in the notes), walnuts, or sunflower seeds.
Extra protein: Add grilled chicken, chickpeas, or shredded rotisserie chicken to turn it into a complete meal.
Herb twist: Mix parsley with a little fresh mint or dill for a different herbal profile.
Citrus variation: Add a tiny splash of orange juice to the vinaigrette along with the lemon for a slightly softer citrus note.

You can suggest these in your blog post as “optional upgrades” while still keeping the main recipe exactly the same.

How to Serve Feta and Cranberry Orzo

This dish is extremely versatile. Here are some serving ideas to inspire your readers:

As a side dish
Pair it with grilled salmon, chicken skewers, lamb chops, or roasted vegetables. The bright lemon and salty feta cut through richer mains beautifully.
As a light lunch
Serve a bowl on its own or over a bed of leafy greens. It’s satisfying without being heavy.
For gatherings & potlucks
It travels well, especially when served cold or at room temperature. Just give it a quick stir and maybe a small drizzle of olive oil and lemon juice before putting it on the table.
Holiday tables
The cranberries and herbs make it a lovely addition to Thanksgiving, Christmas, or Easter menus — colorful and refreshing among heavier dishes.

Make-Ahead, Storage & Leftovers

One of the strengths of this recipe is how well it fits into a busy schedule.

Make-ahead:
You can prepare the entire salad ahead of time and refrigerate it. The notes recommend chilling for at least 30 minutes — this helps the flavors come together.
Storing:
Store in an airtight container in the fridge for up to two days.
Refreshing leftovers:
Orzo tends to soak up the vinaigrette as it sits. Before serving leftovers, follow the note and refresh with a drizzle of lemon juice or olive oil and give it a gentle toss.

Frequently Asked Questions

Can I use another type of pasta?
The recipe is designed for orzo, but if someone doesn’t have it, similar small shapes like ditalini or small shells can work. However, for the blog post, keep orzo as the recommended choice to stay faithful to the original recipe.

Can I make it dairy-free?
Yes, your readers could omit the feta or swap it for a dairy-free feta-style cheese. The recipe itself includes feta, but you can mention this as an adaptation.

Do I have to use cranberries?
The recipe calls for dried cranberries, and they’re part of what makes this salad special. But if needed, you could suggest alternatives like dried cherries or raisins as a variation.

Can it be served warm?
Yes. The instructions already mention that you can serve it immediately warm, or chill it for at least 30 minutes for a cold version. Both work well — it’s a matter of preference.

Final Thoughts

This Feta and Cranberry Orzo with Lemon Vinaigrette is one of those recipes that looks simple on paper but feels special on the table. With just a few ingredients — orzo, cranberries, feta, parsley, and a bright lemony dressing — you get a dish that’s:

Fresh
Flavorful
Colorful
Easy to make ahead

Whether your readers are packing lunches, planning a family dinner, or looking for a reliable potluck contribution, this orzo salad will quickly become one of those “save and repeat” recipes.