Feta, Ricotta & Cranberry Orzo with Rigatoni and Balsamic Vinaigrette

 

 

Feta, Ricotta & Cranberry Orzo with Rigatoni and Balsamic Vinaigrette

Ingredients:

For the Orzo & Rigatoni Blend:

1/2 cup orzo pasta

1/2 cup rigatoni pasta

Salt, for boiling water

For the Cheese-Cranberry Mix:

1/3 cup ricotta cheese

1/3 cup crumbled feta cheese

1/4 cup dried cranberries

1 tbsp olive oil

1 tbsp fresh lemon juice

1/2 tsp lemon zest

Salt and black pepper to taste

For the Balsamic Vinaigrette:

2 tbsp balsamic vinegar

1 tbsp olive oil

1/2 tsp Dijon mustard

1/2 tsp honey

Salt and pepper to taste

Garnish (optional):

Fresh basil or parsley, chopped

Extra feta or cranberries

Directions:

Bring a large pot of salted water to a boil. Cook orzo and rigatoni together until al dente. Drain and set aside to cool slightly.

 

In a large bowl, combine ricotta, feta, cranberries, olive oil, lemon juice, zest, salt, and pepper. Mix until creamy and evenly distributed.

 

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.

 

Add the cooked pasta to the cheese-cranberry mixture and gently toss to combine.

Drizzle with balsamic vinaigrette and toss again to coat evenly.

Garnish with fresh herbs and extra toppings if desired. Serve warm or chilled.

Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 410 per serving Servings: 4 servings