Description
1 cup orzo pasta
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup sliced almonds, toasted
2 tablespoons red onion, finely chopped
Lemon Vinaigrette:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper.
In a large mixing bowl, combine the cooked orzo, dried cranberries, feta cheese, parsley, almonds, and red onion.
Drizzle the lemon vinaigrette over the orzo mixture and toss well to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 280 kcal per serving
Servings: 4
