Delicious Fall Orzo Pasta Salad: The Perfect Autumn Harvest Side Dish & Holiday Recipe

Embrace the vibrant flavors and cozy warmth of autumn with this exquisite Fall Orzo Pasta Salad. It’s not just a dish; it’s a celebration of the season, blending tender orzo pasta with sweet roasted butternut squash, tart dried cranberries, juicy pomegranate seeds, creamy goat cheese, crisp arugula, and crunchy pumpkin seeds, all brought together with a light, spiced honey vinaigrette. This salad is more than just a side dish; it’s a showstopper, ideal for holiday gatherings, a flavorful addition to your weeknight meals, or a fantastic option for meal-prepping healthy lunches.

Orzo pasta recipes are a perennial favorite, cherished for their versatility and ability to adapt to any season. Just as many adore the refreshing lightness of a Summer Orzo Pasta Salad – a popular choice for barbecues, potlucks, and effortless meal prep – this autumn rendition offers a unique twist. Building on the beloved foundation of small, rice-shaped pasta, this recipe introduces a symphony of fall-inspired ingredients that are both comforting and invigorating.

As the leaves began to change and the air grew crisp, the inspiration struck to create an orzo salad that truly captured the essence of the fall season. This recipe masterfully marries the delicate texture of orzo pasta with naturally sweet butternut squash, which is roasted to perfection with a hint of warming cinnamon. It’s complemented by the delightful chewiness of tart dried cranberries, the bright burst of fresh pomegranate arils, the luxurious creaminess of crumbled goat cheese, the peppery bite of fresh arugula, and the satisfying crunch of toasted pumpkin seeds. The entire composition is harmonized by a vibrant, light red wine vinegar dressing, subtly infused with notes of cinnamon and a touch of golden honey, making every forkful a taste of autumn’s bounty.

Whether you’re hosting a festive Thanksgiving dinner, a cozy Christmas lunch, or simply looking for an impressive yet easy-to-prepare side dish for a casual autumn get-together, this Fall Orzo Pasta Salad stands out. Its vibrant colors and rich textures make it a visually stunning addition to any holiday table, inviting guests to savor its unique blend of sweet, savory, and tangy notes. Furthermore, its straightforward preparation ensures that you can spend less time in the kitchen and more time enjoying the company of your loved ones, embodying the perfect balance of gourmet appeal and effortless execution.

If you’re a devoted fan of the diverse world of orzo salads, you’ll be thrilled to explore other fantastic options from our expansive collection. Dive into the fresh and peppery notes of this Arugula Orzo Salad, savor the classic combination of our Tomato Feta Orzo Salad, experience the vibrant Mediterranean flavors with this Greek Orzo Pasta Salad, or enjoy the bright simplicity of this Caprese Orzo Pasta Salad. Beyond salads, our orzo recipes extend to comforting main courses and hearty soups, such as this bright Lemon Orzo Recipe, the satisfying Lemon Chicken Orzo, the soothing Lemon Chicken Orzo Soup, or this flavorful Mediterranean Orzo Pasta Recipe. Each offers a unique and delicious way to enjoy this beloved pasta shape throughout the year.

Why We Absolutely Love This Fall Harvest Pasta Salad

There are countless reasons why this particular Fall Orzo Pasta Salad has earned its place as a beloved staple in our autumn recipe rotation. From its incredible flavor profile that perfectly captures the essence of the season to its sheer convenience, it truly embodies everything we look for in a festive and satisfying dish. Here’s a closer look at what makes this salad an absolute must-try for your next fall meal or holiday gathering:

• Fantastic for Feeding a Crowd: This generous recipe is thoughtfully designed to serve between 8-10 people, making it an ideal choice for virtually any large gathering. Whether you’re hosting a grand Thanksgiving feast, a joyous Christmas celebration, a casual autumn potluck, or a family reunion, this salad scales beautifully and is sure to be a crowd-pleaser. It’s a delightful way to offer a vibrant, satisfying side dish that will impress all your guests without requiring endless hours of last-minute kitchen stress. Moreover, its robust nature means it holds up exceptionally well, making it an excellent candidate for advanced preparation, freeing you up to enjoy your event.
• The Ultimate Holiday Side Dish: If your holiday menu calls for a dish that truly embodies the festive spirit and rich bounty of fall, look no further. This recipe masterfully combines all the quintessential fall flavors we adore: the earthy sweetness of perfectly roasted butternut squash, the tangy burst of plump dried cranberries, the bright, jewel-like arils of pomegranate seeds, and the distinct, savory crunch of toasted pumpkin seeds. The harmonious interplay of textures – from creamy goat cheese to chewy cranberries and crisp arugula – alongside the balanced blend of sweet, savory, and tangy flavors creates an unforgettable culinary experience that perfectly complements richer holiday main courses. It adds a refreshing yet seasonally appropriate counterpoint to any festive spread.
• Hearty Yet Surprisingly Light: Despite being incredibly satisfying and deliciously filling, this vegetarian salad remains wonderfully light and refreshing. The orzo pasta provides a comforting, hearty base without the heaviness often associated with traditional, cream-laden pasta dishes. The fresh, peppery arugula introduces a crisp counterpoint, while the colorful array of fresh and dried fruits and vegetables contributes a wealth of nutrients, vibrant flavors, and a feeling of wholesome freshness. It’s a dish that leaves you feeling pleasantly full and nourished, but never weighed down, making it suitable for both a robust main meal or a lighter, invigorating accompaniment to a larger feast.

Essential Recipe Ingredients for This Autumn Orzo Salad

Crafting a truly exceptional Fall Orzo Pasta Salad begins with selecting the finest seasonal ingredients. Each component plays a vital role in creating the harmonious balance of flavors and textures that defines this dish, making every bite a delight. Below is a detailed look at the key ingredients and why they are essential for this recipe. For the precise measurements, please refer to the comprehensive recipe card located further down the page.

• Orzo Pasta: The beloved foundation of our salad, small orzo pasta is chosen for its delightful, rice-like shape and tender yet firm bite. Its diminutive size ensures it complements, rather than overwhelms, the other vibrant ingredients, allowing their individual flavors to shine while providing a satisfying pasta foundation. To achieve the perfect texture for a cold pasta salad, it’s crucial to cook orzo al dente and then rinse it thoroughly under cold water immediately after draining. This essential step halts the cooking process, prevents the pasta from becoming mushy or sticky, and ensures each grain remains separate and perfectly textured when tossed with the other components.
• Butternut Squash: This quintessential autumnal gem brings a natural, comforting sweetness and earthy depth to the salad. Cubed and then roasted with a touch of olive oil, a sprinkle of salt and pepper, and a generous hint of warm cinnamon, the squash caramelizes beautifully, enhancing its inherent sweetness and adding a soft, tender texture that melts in your mouth. Ensure the roasted squash is completely cooled to room temperature before incorporating it into the salad to maintain the integrity of other delicate ingredients like the goat cheese and fresh arugula.
• Goat Cheese: Crumbled goat cheese is a non-negotiable addition, offering a luxurious creamy texture and a delightful tangy counterpoint that beautifully cuts through the sweetness of the squash and cranberries. Its distinct, slightly pungent flavor profile elevates the entire salad, adding a sophisticated touch that makes the dish truly special. To prevent the goat cheese from melting or becoming too soft and incorporating too much into the dressing, always ensure both the cooked orzo and roasted squash have cooled completely before gently folding it in.
• Dried Cranberries: These sweet-tart morsels are a quintessential fall ingredient, providing bursts of concentrated sweetness and a pleasant chewiness that pairs exquisitely with the rich, savory notes of the squash and the tangy goat cheese. They also add a beautiful, deep red pop of color, enhancing the visual appeal of the dish and making it even more inviting.
• Pomegranate Arils: For an irresistible crunch and a burst of vibrant, sweet-tart juiciness, fresh pomegranate arils are simply perfect. These jewel-like seeds offer an exciting textural contrast that prevents the salad from being one-note, and their bright flavor provides a refreshing lift. You can easily find pre-packaged pomegranate arils for convenience, or for a fresher and often more economical option, purchase a whole pomegranate and extract the seeds yourself – a small effort that yields great rewards.
• Red Onion: Finely diced red onion adds a subtle pungency and a crisp, refreshing bite that expertly cuts through the richness and sweetness of the other ingredients. Its slight sharpness provides a welcome contrast, brightening the overall flavor profile. For those who prefer a milder onion flavor, a quick soak in ice water for 10-15 minutes after dicing can mellow its intensity significantly.
• Pumpkin Seeds (Pepitas): Toasted pumpkin seeds, also known as pepitas, are added for their satisfying crunch and nutty, slightly salty flavor. They contribute another vital layer of texture, ensuring every forkful is interesting, and are rich in beneficial nutrients. If you have nut allergies or prefer a nut-free salad, these can be easily omitted without compromising the overall deliciousness of the dish, though you might miss their characteristic crunch.
• Arugula: Fresh arugula introduces a wonderful peppery kick and a delicate bitterness that beautifully balances the sweetness of the butternut squash and dried cranberries, as well as the richness of the goat cheese. Its tender leaves add a fresh, vibrant green element, enhancing both the flavor and appearance of the salad. For best results and to maintain its crispness and peppery zest, add the arugula just before serving, gently folding it in.
• The Dressing: This light yet profoundly flavorful honey vinaigrette is the unifying element of the salad, tying all the diverse components together. It combines good quality extra virgin olive oil for a rich base, bright red wine vinegar for acidity, a touch of sweet honey for balance (or maple syrup for a vegan option), and a warming sprinkle of cinnamon. The cinnamon infuses the dressing with an unmistakably autumnal aroma and flavor, making it a perfect complement to the roasted squash. A squeeze of fresh lemon juice adds an extra layer of brightness and zest, ensuring the dressing is well-balanced, incredibly appetizing, and enhances every ingredient it coats.

Exciting Recipe Variations to Customize Your Orzo Salad

One of the best aspects of this Fall Orzo Pasta Salad is its incredible adaptability. While the core recipe is absolutely delicious and perfect as is, feel free to get creative and customize it to your personal preferences, dietary needs, or simply what you have readily available in your pantry or fridge. Here are some inspiring ideas to put your own unique spin on this autumn favorite:

• Expand Your Dried Fruit Horizons: While dried cranberries are a classic and delicious choice, don’t hesitate to experiment with other dried fruits for varied sweetness and texture. Consider adding golden raisins for a different kind of concentrated sweetness, chopped dried apricots for a tangy and slightly chewy element, or even finely diced dried figs for a richer, more complex flavor profile. A mix of several dried fruits can add even more depth and visual interest to your salad.
• Incorporate More Vegetables and Flavor Boosters: This versatile salad welcomes a wide array of additional vegetables and ingredients. Try incorporating some Quick Pickled Red Onions for a milder, tangier onion flavor that adds a beautiful pink hue. Roasted brussels sprouts (halved or quartered) can add extra crunch and a delightful earthy bitterness. Sweet potatoes, roasted alongside the butternut squash, would offer a complementary sweetness. Diced crisp apples or pears can introduce a refreshing, fresh sweetness and textural contrast, while sun-dried tomatoes (oil-packed and chopped) offer a concentrated umami punch. Roasted red peppers, thinly shredded cabbage, or even these savory Roasted Chickpeas (for added plant-based protein and crunch) would also be fantastic additions.
• Boost Your Greens: While fresh arugula provides a wonderful peppery note, you can easily balance or enhance it with other leafy greens. Mix in some tender baby spinach for a milder flavor and added nutrients, or hearty chopped kale (massaged first with a little olive oil to soften its texture) for a more substantial green base. A blend of various mixed greens can also provide a delightful variety of textures and flavors.
• Explore Different Pasta Shapes: Orzo is fantastic for its small size and tender bite, but other small to medium-sized pasta shapes work beautifully in this type of salad. Consider using fusilli (corkscrews), penne (tubes), bowties (farfalle), cavatappi, or even classic elbow macaroni. The key is to choose a shape that can capture the dressing and mingle well with the other ingredients without overpowering them.
• Switch Up the Grain: For a gluten-free option or simply to introduce a different texture and nutritional profile, you can easily substitute the orzo with other cooked grains. Couscous, a tiny pasta grain, offers a similar texture to orzo. Alternatively, nutrient-rich grains like farro (for a chewy, nutty texture), bulgur wheat (quick-cooking and light), or protein-packed quinoa would make excellent, wholesome substitutes, transforming this into a hearty grain salad.
• Add More Spices and Fresh Herbs: Elevate the flavor profile with an additional sprinkle of your favorite spices. A pinch of za’atar can introduce a Middle Eastern twist with its tangy, herbaceous notes. Sumac offers a tangy, lemony note without the liquid. Nutmeg enhances the warm, cozy flavors of fall and complements the cinnamon. Fresh herbs like finely chopped parsley, mint, or dill can also add a burst of vibrant freshness and aromatic complexity, especially when added just before serving.
• Vary the Cheese: If goat cheese isn’t entirely to your preference, or you’re looking for a different flavor profile, try crumbled feta for a saltier, tangier kick, or even small cubes of creamy mozzarella or a sharp crumbled cheddar for a different character and texture. Blue cheese crumbles could also add a bold, pungent flavor if you’re a fan.
• Introduce a Protein Boost: To transform this delicious side dish into a complete and satisfying meal, consider adding a cooked protein. Sliced grilled chicken, pan-seared salmon flakes, baked seasoned tofu cubes, or a handful of canned cannellini or chickpeas would all integrate seamlessly and add substantial nourishment, making it perfect for lunch or dinner.
• Nutty Additions: Beyond pumpkin seeds, toasted pecans or walnuts can provide another layer of earthy, buttery crunch that pairs beautifully with fall flavors.

Easy Step-by-Step Instructions to Make Your Fall Orzo Pasta Salad

Creating this delightful Fall Orzo Pasta Salad is a straightforward and rewarding culinary experience. Follow these simple, well-defined steps to ensure a perfectly balanced, flavorful, and visually appealing dish that will impress everyone:

1. Step 1: Prepare the Oven and Cook the Orzo Pasta: Begin by preheating your oven to 350 degrees F (175 degrees C) to get it ready for roasting the squash. While the oven heats up, cook the orzo pasta according to the package directions. It’s absolutely crucial to cook it just until it’s al dente – meaning it’s cooked through but still has a slight, pleasant bite to it. Immediately after draining, rinse the cooked orzo thoroughly under cold running water. This essential step rapidly halts the cooking process, prevents the pasta from sticking together, and ensures it cools down quickly, which is key for achieving the perfect texture in a cold pasta salad. Once cooled, transfer the orzo to a large mixing bowl and set aside.
2. Step 2: Season the Butternut Squash: Take your peeled, deseeded, and uniformly diced butternut squash and place it into a medium-sized mixing bowl. Drizzle it generously with 2 tablespoons of extra virgin olive oil, sprinkle with a half teaspoon of kosher salt, a dash of black pepper, and 1 full teaspoon of ground cinnamon. Toss everything together thoroughly until all the squash pieces are evenly coated with the oil and spices. This ensures a consistent, flavorful roast.
3. Step 3: Roast Until Tender and Caramelized: Spread the seasoned butternut squash in a single layer on a baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets to allow the squash to roast and caramelize beautifully, rather than steam. Bake the squash in the preheated oven for 20-30 minutes. Make sure to stir it occasionally (about halfway through) to ensure even cooking and a lovely golden-brown caramelization on all sides. The squash should be fork-tender when done.
4. Step 4: Cool the Roasted Squash: Once the butternut squash is perfectly roasted and tender, remove the baking sheet from the oven. Set the squash aside and allow it to cool completely to room temperature. This step is vitally important to prevent the goat cheese from melting and the arugula from wilting prematurely when mixed into the salad, maintaining the desired textures and vibrant appearance.
5. Step 5: Assemble the Salad Base: In the large mixing bowl where you placed the cooled orzo pasta, now combine the cooled roasted butternut squash, the luxurious crumbled goat cheese, the tart dried cranberries, the vibrant pomegranate arils, the finely diced red onion, and the crunchy pumpkin seeds. Gently toss all these ingredients together until they are well distributed throughout the pasta. Finally, add the fresh arugula leaves and carefully fold them in, ensuring they are evenly incorporated without bruising the delicate greens.
6. Step 6: Prepare the Honey Cinnamon Vinaigrette: In a mason jar or a small bowl (preferably one with a tight-fitting lid for easy shaking), combine all the dressing ingredients: red wine vinegar, fresh lemon juice, honey (or maple syrup), salt, black pepper, 2/3 cup extra virgin olive oil, and 1/2 teaspoon of ground cinnamon. Secure the lid tightly (if using a jar) or whisk vigorously for at least 30 seconds until all the ingredients are thoroughly combined and the dressing is well emulsified, appearing slightly thicker and creamy. The cinnamon in the dressing adds a wonderful warmth that perfectly ties all the fall flavors together.
7. Step 7: Dress and Lightly Toss the Salad: Pour about half of the prepared vinaigrette over the assembled orzo salad. Gently toss the salad again, ensuring that the dressing lightly coats all the ingredients. It’s always a good idea to taste a small portion of the salad at this point to assess the seasoning and dressing level. You can always add more, but you can’t take it away!
8. Step 8: Serve Immediately or Chill for Later: If you plan to serve the salad immediately, add more dressing if you feel it needs it, tossing again until it reaches your desired flavor intensity and moisture level. Otherwise, if you’re preparing the salad ahead of time for meal prep or a future event, refrigerate the remaining half of the dressing separately in its sealed container. When you are ready to serve the chilled salad, allow it to come to room temperature for about 15-20 minutes, then add the remaining dressing and toss well before presenting. This ensures the salad remains fresh, vibrant, and perfectly seasoned.

Pro Tip for Dressing: Always start with half the dressing and add more as needed just before serving. Orzo pasta has a tendency to soak up liquids over time, so this approach ensures your salad isn’t overly dressed initially and can be refreshed to perfection later, maintaining its ideal moisture and flavor.

Recipe Tip: Master Your Meal Prep! This autumn pasta salad is an excellent candidate for making ahead, saving you precious time. You can roast the butternut squash, cook and thoroughly cool the orzo, and prepare the dressing all in advance. Store each component separately in airtight containers in the fridge. When you’re ready to enjoy a quick and healthy lunch or dinner, simply combine all the prepped ingredients and add the dressing just before eating. This strategy ensures you have a delicious, nutritious, and fresh meal ready to go whenever hunger strikes!

Storage Instructions for Your Fall Orzo Pasta Salad

Proper storage is key to enjoying your Fall Orzo Pasta Salad for days to come, making it a fantastic option for meal prep. Paying attention to these tips will help maintain its freshness, flavor, and texture:

• Refrigeration: Store any leftover Fall Orzo Pasta Salad in an airtight container in the refrigerator. When properly stored, it will remain fresh and delicious for up to 5 days. Ensure the container is sealed well to prevent the salad from drying out or absorbing other odors from the fridge.
• Dressing Absorption: It’s natural for orzo pasta to soak up a good amount of the dressing over time, especially as it chills. When you go to serve leftovers, you might find the salad a bit dry or less vibrant than when freshly made. Don’t worry! This is easily remedied. Simply add a fresh splash of extra dressing, a little drizzle of good quality extra virgin olive oil, or even a squeeze of fresh lemon juice, and remix the salad gently. This will brilliantly revive the flavors and textures, making it taste fresh again.
• Separate Storage for Optimal Freshness (Meal Prep): For optimal freshness and to prevent the arugula from wilting, especially if you are specifically meal prepping for the week, consider storing the arugula and the dressing separately from the main orzo and squash mixture. Store the main mixture in one airtight container, the arugula in another (perhaps with a paper towel to absorb moisture), and the dressing in a small sealed container. Combine them just before serving each portion to ensure the crispest greens and brightest flavors.
• Freezing: This salad is generally not suitable for freezing. The textures of the cooked pasta, roasted vegetables, and especially the creamy goat cheese would significantly degrade upon thawing, resulting in a mushy and unappetizing consistency. It’s best enjoyed fresh or refrigerated.

Frequently Asked Questions About This Fall Orzo Pasta Salad

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Fall Orzo Pasta Salad

By
Julia Jolliff

If you are looking for a fall-inspired salad, this Fall Orzo Pasta Salad is the perfect recipe to try. It expertly blends tender orzo pasta with sweet roasted butternut squash, tart dried cranberries, vibrant pomegranate seeds, creamy goat cheese, and crunchy pumpkin seeds, all dressed in a light, spiced honey vinaigrette. This versatile dish is an excellent side to bring to any holiday gathering or to prepare in advance for convenient, delicious meals throughout the week!

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Prep:
15 minutes mins

Cook:
30 minutes mins

Total:
45 minutes mins

Servings:
8

Ingredients

• ▢ 8 ounces orzo pasta, cooked al dente according to package and cooled completely
• ▢ 2 tablespoons extra virgin olive oil (for roasting squash)
• ▢ 1/2 teaspoon kosher salt (for roasting squash)
• ▢ 1 teaspoon cinnamon (for roasting squash)
• ▢ 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch cubes (about 2 cups)
• ▢ 4 ounces goat cheese, soft, crumbled (or vegan feta for dairy-free option)
• ▢ 2 cups dried cranberries
• ▢ 4 ounces pomegranate Arils (from approximately 1 large pomegranate, fresh or pre-packaged)
• ▢ 1 cup red onion, finely diced (soak in ice water for milder flavor, optional)
• ▢ 1 cup pumpkin seeds (pepitas, preferably toasted for extra crunch, omit for nut-free)
• ▢ 2 cups fresh arugula (add just before serving for best crispness)

For the Honey Cinnamon Vinaigrette:

• ▢ 1/3  cup red wine vinegar
• ▢ 1 lemon, freshly juiced (about 2 tablespoons for bright flavor)
• ▢ 1 teaspoon honey (or maple syrup for vegan option, adjusting to taste)
• ▢ 1/2 teaspoon salt (kosher or sea salt, adjust to taste)
• ▢ 1/8 teaspoon black pepper (freshly ground for best flavor, adjust to taste)
• ▢ 2/3 cup extra virgin olive oil (use good quality for the best dressing flavor)
• ▢ 1/2 teaspoon cinnamon (for the dressing, adds a warming autumnal note)

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) to prepare for roasting the butternut squash.
2. Cook the orzo pasta according to the package instructions until it is perfectly al dente. Immediately drain the cooked orzo and rinse it thoroughly under cold water. This crucial step stops the cooking process, prevents stickiness, and ensures the pasta cools down quickly. Set aside to cool completely while you prepare the other ingredients.
3. In a medium mixing bowl, combine the diced butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, a pinch of black pepper, and 1 teaspoon of ground cinnamon. Toss everything well to ensure the squash pieces are evenly coated with the seasonings.
4. Spread the seasoned butternut squash in a single layer on a baking sheet. Ensure the pieces are not overcrowded so they can roast and caramelize properly. Bake for 20-30 minutes in the preheated oven, stirring occasionally (about halfway through), until the squash is tender and lightly golden-brown.
5. Once the squash is perfectly roasted, remove the baking sheet from the oven. Set the squash aside and allow it to cool completely to room temperature. This is essential to prevent the goat cheese from melting and the arugula from wilting when everything is combined.
6. In a large mixing or serving bowl, combine the cooled orzo pasta, the cooled roasted butternut squash, crumbled goat cheese, dried cranberries, vibrant pomegranate arils, finely diced red onion, and crunchy pumpkin seeds. Gently toss to mix all the ingredients evenly. Finally, add the fresh arugula leaves and carefully fold them in until they are well distributed without bruising the delicate greens.
7. To prepare the delicious dressing, whisk together the red wine vinegar, fresh lemon juice, honey (or maple syrup), salt, black pepper, the remaining 2/3 cup of extra virgin olive oil, and 1/2 teaspoon of cinnamon in a mason jar or a salad dressing container. If using a jar, secure the lid tightly and shake vigorously until all the ingredients are thoroughly combined and emulsified. If using a bowl, whisk vigorously until well blended.
8. Pour about half of the prepared dressing over the assembled orzo salad. Lightly toss the salad, ensuring that all ingredients are coated. Taste a small portion of the salad to assess the seasoning and dressing level, adjusting if needed.
9. If you plan to serve the salad immediately, add more dressing if you feel the salad needs it, tossing again to coat evenly and reach your desired flavor intensity. If you are preparing the salad ahead of time for meal prep or a future event, refrigerate the remaining half of the dressing separately in its sealed container. When you are ready to serve the chilled salad, allow it to come to room temperature for about 15-20 minutes, then add the remaining dressing and toss well before presenting for the best possible flavor and texture.

Notes

• Dressing Strategy for Perfection: We always recommend starting with half of the dressing (approximately 1/4 cup) when initially mixing the salad and adding more gradually just before serving. This allows you to control the moisture and flavor intensity, as orzo pasta tends to absorb liquids over time, especially when chilled. This ensures your salad is never overly dressed initially and can be refreshed to perfection later, maintaining its ideal moisture and vibrant flavor.
• Serving Size Adjustment for Your Needs: This recipe yields a substantial salad, perfect for feeding a crowd of 8-10 people at a holiday gathering or large potluck. If you prefer a smaller batch for a family meal or individual portions for meal prep, simply halve all the ingredients uniformly. For example, the full dressing recipe makes enough to fill approximately half of a quart-sized mason jar, which can also be proportionally reduced for a smaller salad batch to avoid having excess dressing.
• Refrigeration and Dressing Re-application: If you refrigerate the salad before serving, be aware that the orzo will naturally absorb some of the dressing over time. To ensure the salad remains fresh and flavorful upon serving, a good practice is to add about 1/4 cup of dressing when initially mixing the salad, and then another 1/4 cup (or more, to taste) just before you are ready to serve. This revives the flavors and moistens the pasta, preventing it from tasting dry.
• Achieving Perfect Orzo Texture: To achieve the ideal al dente texture for your orzo and prevent it from becoming mushy, cook it strictly according to package directions. It’s often helpful to start checking for doneness a minute or two before the minimum suggested cooking time. Overcooking is the primary culprit behind mushy orzo, which is far from ideal for a pasta salad where distinct textures are highly valued. Immediately after draining, rinsing the orzo under cold water halts the cooking process, removes excess starch, and keeps the pasta from clumping, all essential for a delightful pasta salad.
• Butternut Squash Roasting Tips: For perfectly roasted, tender, and slightly caramelized squash, ensure that your cubes are uniform in size. This promotes even cooking. Also, avoid overcrowding the baking sheet; if necessary, use two sheets to allow the squash to roast and develop flavor rather than steaming, which can make it soft and less flavorful.
• Goat Cheese Handling for Easy Crumbliing: If your goat cheese is very cold directly from the refrigerator, letting it sit out at room temperature for 10-15 minutes before crumbling can make it much easier to work with, allowing you to achieve a finer, more even crumble that distributes beautifully throughout the salad.

Nutrition

Serving: 8g, Calories: 543kcal, Carbohydrates: 65g, Protein: 10g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 7mg, Sodium: 355mg, Potassium: 583mg, Fiber: 6g, Sugar: 29g, Vitamin A: 10237IU, Vitamin C: 31mg, Calcium: 100mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation and is based on a single serving. Individual results may vary.

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