There’s something magical about the combination of creamy goat cheese, tart cranberries, and tender orzo pasta that creates an unforgettable dining experience. When you add a fresh basil pesto drizzle to that mix, you’ve got yourself a dish that’s both elegant and comforting. This Goat Cheese and Cranberry Orzo with Basil Pesto Drizzle is a vibrant, Mediterranean-inspired pasta dish that balances tangy, sweet, and herbaceous flavors perfectly. I’m thrilled to share this recipe with you today – it’s become a staple in my kitchen for both weeknight dinners and special occasions!
Why You’ll Fall in Love with This Goat Cheese and Cranberry Orzo
This orzo dish has quickly become one of my most requested recipes from friends and family, and for good reason! The contrast between the creamy goat cheese, sweet-tart dried cranberries, and the aromatic basil pesto creates a symphony of flavors that dance on your palate. What makes this dish truly special is its versatility – it works beautifully as a main course, a side dish, or even as a cold pasta salad for picnics and potlucks.
The combination might sound unexpected at first, but trust me, these flavors were meant to be together. The tanginess of the goat cheese complements the sweetness of the cranberries, while the basil pesto adds a fresh, herbaceous dimension that ties everything together. Plus, it comes together in just 20 minutes, making it perfect for busy weeknights when you want something impressive without spending hours in the kitchen.
If you enjoy exploring unique flavor combinations like this one, you might also love my Korean BBQ Meatballs which feature a similarly exciting blend of sweet and savory elements.
What You’ll Need: Ingredients and Tools
Ingredients for Orzo Base:
- 2 cups orzo pasta
- 4 cups water or vegetable broth (for more flavor)
- 1/2 cup crumbled goat cheese
- 1/3 cup dried cranberries
- 2 tablespoons olive oil
Ingredients for Basil Pesto Drizzle:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Tools You’ll Need:
- Medium saucepan
- Colander
- Food processor or blender
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving bowl
The beauty of this recipe lies in its simplicity – you don’t need any fancy equipment, just basic kitchen tools you likely already have on hand. The food processor makes quick work of the pesto, but if you don’t have one, a blender works just as well.
Ingredient Substitutions and Additions
One of the things I love most about this recipe is how adaptable it is. Here are some substitutions and additions you might consider:
Substitutions:
- Pasta: No orzo? Try pearl couscous, small shell pasta, or even farro for a heartier, whole-grain option.
- Cheese: Feta makes an excellent substitute for goat cheese, offering a similar tanginess with a different texture.
- Nuts: Walnuts or almonds can replace pine nuts in the pesto if needed.
- Dried Fruit: Dried cherries or chopped dried apricots can stand in for cranberries.
Exciting Additions:
- Protein: Add grilled chicken, shrimp, or white beans to transform this into a more substantial main course.
- Vegetables: Roasted cherry tomatoes, sautéed zucchini, or wilted spinach would all complement these flavors beautifully.
- Nuts: Toasted walnuts or sliced almonds add a wonderful textural contrast when sprinkled on top.
- Fresh Herbs: A handful of fresh mint or parsley scattered over the finished dish adds brightness.
For another delightful recipe featuring cranberries, check out my Delightful Orange Cranberry Ricotta Cookies – they’re perfect for dessert after enjoying this orzo dish!
Step-by-Step Instructions
Let’s break down the process of creating this flavorful dish:
Cook the orzo: Bring 4 cups of water or vegetable broth to a boil in a medium saucepan. Add the orzo and cook for 8-10 minutes until tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
Prepare the pesto: While the orzo cooks, add the basil leaves, pine nuts, garlic, salt, and pepper to a food processor. Pulse a few times to chop everything, then with the processor running, slowly drizzle in the olive oil until you achieve a smooth, vibrant green sauce.
Finish the orzo: Drain the cooked orzo in a colander, then return it to the warm (but off-heat) saucepan. Immediately drizzle with 2 tablespoons of olive oil and stir to prevent sticking.
Combine ingredients: While the orzo is still warm, gently fold in the crumbled goat cheese, allowing it to melt slightly into the pasta. Then add the dried cranberries and stir to distribute evenly.
Serve: Transfer the orzo mixture to a serving bowl. Drizzle generously with the fresh basil pesto right before serving, allowing some to pool around the edges for a beautiful presentation.
The warm orzo helps the goat cheese melt slightly, creating a creamy texture that coats each piece of pasta. The bright green pesto against the white pasta and red cranberries makes for a visually stunning dish that’s as beautiful as it is delicious.
What to Serve with Goat Cheese and Cranberry Orzo
This versatile dish pairs well with so many options! Here are some of my favorite pairings:
As a Side Dish:
- Roasted chicken or turkey
- Grilled salmon or white fish
- Roasted lamb chops
- Vegetable kebabs
As a Main Course:
- Serve with a simple green salad dressed with lemon vinaigrette
- Pair with roasted asparagus or broccoli
- Accompany with garlic bread or warm crusty bread
For a Complete Mediterranean-Inspired Meal:
- Start with a small Greek salad
- Serve the orzo as your main course
- Finish with fresh fruit or honey-drizzled yogurt for dessert
Looking for a delicious breakfast option to start your day before enjoying this orzo for dinner? Try my Banana Pancakes Easy Recipes for a satisfying morning meal!
Pro Tips for Perfect Orzo Every Time
After making this dish countless times, I’ve discovered some helpful tips:
Don’t overcook the orzo: It continues to absorb liquid after draining, so aim for al dente texture.
Reserve some pasta water: Before draining the orzo completely, save about 1/4 cup of the cooking liquid. This starchy water can help loosen the pasta if it becomes too dry after mixing.
Make the pesto ahead: The pesto can be made up to 2 days in advance and stored in the refrigerator with a thin layer of olive oil on top to prevent browning.
Toast the pine nuts: For enhanced flavor in your pesto, lightly toast the pine nuts in a dry skillet until golden before blending.
Room temperature goat cheese: Allow the goat cheese to come to room temperature before crumbling it into the orzo – it will melt more evenly.
Add the pesto at the last minute: For the brightest flavor and color, add the pesto just before serving.
Storing and Making Ahead
This orzo dish is fantastic for meal prep and leftovers! Here’s how to store it properly:
Refrigerator Storage:
- Store the orzo mixture and pesto separately in airtight containers in the refrigerator.
- The orzo will keep for 3-4 days.
- The pesto will stay fresh for 4-5 days with a thin layer of olive oil on top.
Freezing Instructions:
- The pesto freezes beautifully for up to 3 months. Try freezing it in ice cube trays for convenient portions!
- The orzo mixture doesn’t freeze as well due to the goat cheese, but can be frozen without the cheese for up to 2 months.
Reheating Tips:
- Gently reheat the orzo in a saucepan with a splash of water or broth to prevent drying out.
- Add fresh goat cheese and pesto after reheating for the best flavor and texture.
Frequently Asked Questions
Can I make this dish vegan?
Absolutely! Replace the goat cheese with your favorite plant-based alternative or nutritional yeast for a cheesy flavor. There are several excellent vegan pesto recipes that use nutritional yeast instead of parmesan.
Is orzo pasta or rice?
Orzo is a small, rice-shaped pasta made from semolina flour. Despite its appearance, it’s prepared like pasta, not rice.
Can I serve this dish cold?
Yes! This makes an excellent cold pasta salad. Just prepare according to the recipe, then chill for at least 2 hours before serving.
A Mediterranean-Inspired Delight for Any Occasion
This Goat Cheese and Cranberry Orzo with Basil Pesto Drizzle is so much more than just a pasta dish – it’s a celebration of Mediterranean flavors in every bite. The creamy goat cheese creates a luxurious base, while the cranberries add surprising bursts of sweetness, and the basil pesto ties everything together with its aromatic herbaceousness.
What I love most about this recipe is how it elevates simple ingredients into something that feels special enough for company but easy enough for weeknights. It’s the kind of dish that makes people ask for the recipe, wondering what your secret is (don’t worry, I won’t tell them how simple it actually was to make!).
Whether you’re serving it as a side with grilled chicken, bringing it to a potluck, or enjoying it as a light main course on a warm evening, this orzo dish is sure to become a regular in your recipe rotation. The combination of flavors is unexpected yet perfectly harmonious – truly a culinary delight that proves how a few quality ingredients can create something magical.
I’d love to see your creations! If you make this recipe, please share your photos on Pinterest and let me know how you enjoyed it. Happy cooking!
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 10g
- Carbohydrates: 42g
- Fat: 15g
- Fiber: 2g
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4