Orzo Salad With Cranberries & Pecans

“From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.”
READY IN:
20mins
SERVES:
4-6
YIELD:
4-6 1/2-cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pan, bring water to boil.
  2. Stir in orzo and cook until just tender, then drain.
  3. Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
  4. In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
  5. Pour over orzo mixture and stir to coat.
  6. Add salt and pepper to taste.
  7. Cover and refrigerate until ready to serve.
  8. Stir in scallions and pecans just before serving.
  9. Garnish with basil or extra cucumber slices.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: