Feta & Cranberry Orzo Salad Recipe

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It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.—Antigone Papoutsis, Nederland, Texas

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Feta & Cranberry Orzo Salad Recipe

Prep/Total Time: 20 min

Yield: 6 Servings

5 15 20

Ingredients

4 cups reduced-sodium chicken broth
1-1/2 cups uncooked orzo pasta
1 cup (4 ounces) crumbled feta cheese
1/2 cup dried cranberries
4 green onions, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions

In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain.
In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 350 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 619 mg sodium, 47 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Feta & Cranberry Orzo Salad in The Taste of Home Cookbook , p55

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.