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Cranberry Orzo Salad

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“This is an wonderful salad for a potluck or picnic. It is gorgeous to look at and delicious to taste. It is very forgiving, add or adjust ingredients or seasonings as you desire. You might want to add a tad more vinegar depending on how tart you like your salads. I adapted this salad from a cous cous recipe from Silvia Lehrer/and Charlie from another site. You could add some cooked shrimp to this salad to make it a little more substantial.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook orzo according to package instructions.
  2. Slice the cuke lengthwise, then slice it.
  3. Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
  4. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
  5. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.

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