Barilla® Cranberry, Turkey and Goat Cheese Orzo Pasta Salad

By: Frederike Lachance-Brulotte

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Non Vegetarian
Perfect for holidays or any special occasion, this Cranberry Turkey and Goat Cheese Barilla Orzo Salad recipe is also incredibly versatile. Try substituting the turkey for chicken, or any other protein leftovers you have available, or omit the protein completely to create the perfect, light side dish!

Ingredients 5 Number of Servings

¾ box of Barilla Orzo 

1 ½ cups cooked turkey or chicken, chopped

10 Brussels sprouts, chopped

½ cup dried cranberries, chopped 

½ cup walnuts, chopped

200g goat cheese, crumbled

3 green onions, chopped 


For the dressing: 

cup olive oil

2 Tbsp balsamic vinegar (I used white)

1 Tbsp grainy mustard

1 tsp Dijon mustard

2 garlic cloves, chopped

2 tsp maple syrup

Juice of ½ lime or lemon

Salt and pepper, ground

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  • In a pot of salted boiling water, cook Orzo pasta al dente. Drain and bring to room temperature.

  • In a bowl, mix the Orzo with the turkey, brussels sprout, cranberries, walnuts, goat cheese, green onions and dressing.
  • Taste and adjust seasoning as needed.

  • If you prepare this salad in advance, keep half of the dressing to mix before serving so it stays fresher and tastier.

  • Combine all the ingredients, then stir.

  • Taste and adjust seasoning as needed.

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