This easy Orzo Salad with Feta and Dried Cranberries combines tender orzo pasta with feta cheese, dried cranberries, green onions, and a simple olive oil dressing. It takes about 15 minutes to make and can be served warm, at room temperature, or cold.
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Why You’ll Love This Cranberry Orzo Salad
- Quick: It takes less than 15 minutes to make.
- Make-ahead friendly: Make it ahead and refrigerate it until you’re ready to serve.
- Versatile: Serve it warm, at room temperature, or cold.
- Easy side dish: It pairs well with chicken, beef, pork, or fish.
Ingredient Notes
See the recipe card below for the exact ingredient amounts.
- Orzo: We like orzo because it’s small.
- Chicken Broth: I use low-sodium store-bought chicken broth.
- Olive Oil: Extra-virgin, regular, or even light olive oil will all work.
- Dried Cranberries: Adds a sweet and tart element that pairs well with feta cheese. Have leftover cranberries? Use them to make this cranberry and pecan chicken salad.
- Feta Cheese: Crumbled feta works best in this salad.
- Green Onions: These give just the right amount of onion flavor to the salad.
- Seasoning: This salad is seasoned simply with salt and black pepper.
How to Make Orzo Salad with Feta and Dried Cranberries
- Bring one 14.5 ounce can of chicken broth and one can of water to a boil in a large saucepan over high heat, stir in one and one half cups orzo and return to a boil. Lower heat to medium to medium-high and cook according to package directions stirring occasionally, usually about 9 minutes. Drain orzo.
- Meanwhile, combine one-quarter cup olive oil, one-quarter teaspoon salt and one-quarter teaspoon pepper in a small bowl with a whisk.
- Combine orzo with olive oil mixture in a large bowl, toss to coat pasta. Add one-half cup dried cranberries, one cup feta cheese crumbles and 4 green onions to the orzo mixture and toss to combine.
Substitutions & Additions
- Onion: Use a little finely chopped red onion instead of the green onions.
- Cheese: Goat cheese crumbles can be used instead of feta.
Storage
Store leftover orzo salad in an airtight container in the refrigerator for up to 3 days. After a couple of days, the cranberries may begin to tint the pasta and the salad will become a little drier.
More Pasta Salad Recipes
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Orzo Salad with Feta and Dried Cranberries
Tender orzo tossed with feta cheese, dried cranberries, green onions, and a simple olive oil dressing. This easy pasta salad is ready in about 15 minutes and can be served warm, at room temperature, or cold.
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Ingredients
- 1 can low-sodium chicken broth 14.5 ounces
- 1 can water
- 1 ½ cup orzo
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup feta cheese crumbles
- ½ cup dried cranberries
- 4 green onions chopped
Instructions
- Bring chicken broth and water to a boil in large saucepan over high heat, stir in orzo and return to a boil. Lower heat to medium to medium-high and cook according to package directions stirring occasionally, usually about 9 minutes. Drain pasta.1 can low-sodium chicken broth, 1 can water, 1 ½ cup orzo
- Combine olive oil, salt and pepper in a small bowl with a whisk.¼ cup olive oil, ¼ teaspoon salt, ¼ teaspoon pepper
- Combine orzo with olive oil mixture in a large bowl, toss to coat pasta. Add cranberries, feta cheese crumbles and onions and toss to combine.1 cup feta cheese crumbles, ½ cup dried cranberries, 4 green onions
Video
Notes
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 186mg | Fiber: 2g | Sugar: 9g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg
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Recipe minimally adapted from Taste of Home.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.