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Orzo Salad with Lemon and Butternut Squash

Tangy and bright, this butternut squash orzo pasta salad from @thereluctantentertainer is filled with creamy goat cheese, sweet roasted butternut squash, and nutty pine nuts. It’s the perfect side dish for fall!

Orzo pasta tossed with butternut squash, pine nuts, goat cheese, radicchio and cranberries in a lemon balsamic dressing and served in a bowl.

  • Prep Time

    15min

  • Cook Time

    35min

  • Total Time

    50min

  • Servings

    8

  • Recipe Category Side Dish

  • Recipe Cuisine Italian-Inspired

  • Recipe Level Easy

Recipe by: @thereluctantentertainer

Ingredients

  • 1 (1-pound) package DeLallo Whole-Wheat Orzo
  • 1 cup dried cranberries or cherries
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 4 ounces goat cheese, chilled and crumbled
  • 24 ounces butternut squash, cubed
  • 4 cups arugula, about 3 ounces
  • ¼ cup DeLallo Pignoli Pine Nuts, toasted
  • ⅓ cup roasted pepitas
  • ½ head radicchio, thinly sliced

  • Lemon Balsamic Dressing

  • 1 ½ tablespoons lemon juice and 1/2 teaspoon zest
  • ½ teaspoon lemon zest
  • 2 teaspoons minced thyme
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons DeLallo Golden Balsamic Vinegar
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 ½ tablespoons maple syrup
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon mayonnaise

Directions

  • Preheat oven to 400°F. Line a large sheet tray with parchment and place in the oven to preheat.
  • Toss butternut cubes in 1 1/2 tablespoons olive oil and about 3/4 teaspoon salt. Once the oven and the pan are preheated, add the squash to the pan and spread in an even layer. Bake 22-28 minutes until golden. Let cool.
  • In a large pot, cook pasta according to package directions (make sure to salt the water with about 1 1/2 tablespoons salt. I boil mine 6-7 minutes for el dente. Drain the pasta, rinse with cold water, then transfer to a bowl. Add the cranberries and 2 tablespoons olive oil. Stir to combine, then refrigerate until cool.
  • As the pasta cools, chop the radicchio, gather remaining ingredients, and make the dressing.
  • To make the dressing, mix together the lemon juice and zest, minced thyme, 2 tablespoons olive oil, maple syrup, mayonnaise, balsamic, and salt and pepper (plus more to taste).
  • In a large bowl, combine the cooled pasta and cranberries, goat cheese, butternut, arugula, pine nuts, pepitas, and radicchio. Pour over the dressing and toss. Taste for additional salt and pepper, then transfer a serving bowl. Serve chilled as a side dish or for lunch.

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Keywords:

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