Bacon Cranberry Orzo Salad is an elegant pasta salad recipe perfect to feed a crowd and very impressive at any party or holiday!
- 1/2 pound orzo pasta
- 7 to 9 slices bacon
- 1/2 red onion diced
- 5 ounces spinach chopped
- 4 to 5 cloves garlic minced
- kosher salt, pepper, Italian seasoning (to taste)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 cup dried cranberries
- 3/4 cup crumbled feta cheese
- 3/4 cup toasted, slivered almonds
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Boil the orzo in salted water according to package directions. Drain and rinse with cold water.
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Set a large skillet over medium heat, use kitchen scissors to cut the bacon right into the skillet and cook 5 to 6 minutes. Drain some of the grease, add the onion, and cook 3 to 4 more minutes.
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Add the spinach, garlic, kosher salt, pepper, and Italian seasoning. Cook 2 to 3 more minutes. Stir in the orzo, olive oil, balsamic vinegar, and dried cranberries. Taste for seasoning and add more kosher salt, pepper, and/or Italian seasoning if needed.
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Stir in the feta and almonds right before serving. Best served at room temperature.