Orzo Pasta Salad with Feta Cheese and Cranberry Pomegranate Vinaigrette

• Produce

  • 1 cup Cranberries, dried
  • 1 Parsley, fresh
  • 1/4 cup Pomegranate, juice

• Pasta & Grains

  • 1 1/2 cups Orzo

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1/4 cup Star extra virgin olive oil
  • 1/2 tbsp Star red wine vinegar

• Drinks

  • 1/4 cup Cranberry juice

• Dairy

  • 1/2 cup Feta cheese

• Other

  • seeds of 1 whole pomegranate

Found on diethood.com

Description

Ingredients

• 1-1/2 cups uncooked orzo
• 1/2-cup crumbled feta cheese (you can add more or less)
• seeds of 1 whole pomegranate
• 1 cup dried cranberries
• chopped fresh parsley, for garnish
• 1/4-cup STAR Extra Virgin Olive Oil
• 1/4-cup cranberry juice
• 1/4-cup pomegranate juice
• 1/2-tablespoon STAR Red Wine Vinegar
• salt and fresh ground pepper, to taste

Directions

• Cook Orzo according to the directions on the box.
• Remove from heat; drain and rinse with cold water. Set aside.
• In a large serving bowl or salad bowl, combine cooled orzo, feta cheese, pomegranates, and cranberries. Set aside.
• 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.
• Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.
• Toss salad, cover, and refrigerate for 20 minutes.
• Garnish with parsley.
• Serve.