Fall Orzo Pasta Salad

Name: Fall Orzo Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 ounces orzo pasta (cooked al dente according to package); 2 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 1 teaspoon cinnamon; 1 small butternut squash (peeled, diced (about 2 cups); 4 ounces goat cheese (crumbled); 2 cups dried cranberries; 4 ounces pomegranate Arils; 1 cup red onion (diced); 1 cup pumpkin seeds; 2 cups arugula; 1/3 cup red wine vinegar; 1 lemon (juiced); 1 teaspoon honey; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2/3 cup extra virgin olive oil; 1/2 teaspoon cinnamon

If you are looking for a fall inspired salad this Fall Orzo Pasta Salad is the perfect salad to try. It mixes orzo with butternut squash, dried cranberries, pomegranate seeds, goat cheese, pumpkin seeds with a light honey vinaigrette. This is a great side dish to bring to the holidays or meal-prep for the week ahead!

Prep15 min
Cook30 min
Total45 min
Makes8 servings
Calories543

Ingredients

8 servings

8 ounces orzo pasta (cooked al dente according to package)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 small butternut squash (peeled, diced (about 2 cups)
4 ounces goat cheese (crumbled)
2 cups dried cranberries
4 ounces pomegranate Arils
1 cup red onion (diced)
1 cup pumpkin seeds
2 cups arugula

For the dressing:

1/3 cup red wine vinegar
1 lemon (juiced)
1 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon black pepper
2/3 cup extra virgin olive oil
1/2 teaspoon cinnamon

Method

1
Preheat the oven to 350 degrees F.
2
Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside.
3
Add the butternut squash to a medium mixing bowl. Add in the 2 teaspoons olive oil, salt, pepper and cinnamon and mix well.
4
Spread the butternut squash on a baking sheet. Bake the squash for 20-30 minutes, stirring occasionally, until the squash is tender.
5
Remove the squash once done roasting and set aside to cool off.
6
In a large mixing bowl or salad bowl combine the orzo, squash, goat cheese, cranberries, pomegranate, red onion, pumpkin seeds and toss. Add the arugula and mix it in.
7
In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper, cinnamon and extra virgin oil.
8
Pour half of the dressing on the orzo salad and lightly toss.
9
If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.

Notes

I always start with half of the dressing and see how the salad tastes. You can always add more dressing as needed. This recipe makes an orzo salad that is large enough for a big group. If you don’t want a huge batch then cut the recipe in half. Also, for the salad dressing the recipe will make about half of a quart size mason jar of dressing. I suggest when you make the salad you add 1/4 cup of the dressing and then when you are ready to serve the salad, you add another 1/4 cup of dressing or more if you think it needs it. The salad will soak up the dressing if you are refrigerating it before serving. To ensure the orzo isn’t mushy you want to cook the orzo just until it’s al dente, meaning it’s cooked but still slightly firm to the bite. Overcooking can lead to mushy orzo, which isn’t ideal for salads.