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Orzo Pasta Salad with Cranberry Pomegranate Vinaigrette
6
25 MIN
Ingredients
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For the Salad
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1-1/2 cups uncooked orzo
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½-cup crumbled feta cheese (you can add more or less)
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seeds of 1 whole pomegranate
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1 cup dried cranberries
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hopped fresh parsley, for garnish
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For the Cranberry and Pomegranate Vinaigrette
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For the Cranberry and Pomegranate Vinaigrette ¼-cup STAR Ferran Adrià Signature Series Extra Virgin Olive Oil
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¼-cup cranberry juice
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¼-cup pomegranate juice
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½-tablespoon STAR Red Wine Vinegar
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salt and fresh ground pepper, to taste
Instructions
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1.
Cook Orzo according to the directions on the box.
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2.
Remove from heat; drain and rinse with cold water. Set aside.
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3.
In a large serving bowl or salad bowl, combine cooled orzo, feta cheese, pomegranates, and cranberries. Set aside.
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4.
In a separate mixing bowl, whisk together extra virgin olive oil, cranberry juice, pomegranate juice, vinegar, salt and pepper; whisk until thoroughly incorporated. Taste and adjust accordingly.
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5.
Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.
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6.
Toss salad, cover, and refrigerate for 20 minutes.
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7.
Garnish with parsley.
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8.
Serve.
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9.
Notes: Serve as a side dish or an appetizer salad.
