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."
 
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photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by CaliforniaJan photo by CaliforniaJan
Ready In:
20mins
Ingredients:
14
Yields:
4-6 1/2-cup servings
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. So incredible!!! And easy to make! I have made this for two different parties and it is always scarfed down. Very successful and very beautiful dish. Goes great with a pinot grigio
     
  2. Fantastic pasta salad, I made it just as directed and served it as a nice cool summer side dish for chicken. Made for Football Pool Tag. This recipe is a keeper FN, thanks for posting it!
     
  3. Made this recipe pretty much as indicated, but I did use very rounded measures of both the cranberries & the toasted pecans (& also included the thyme), with the finished salad being enough for 4 of us! A great tasting, very nicely presented salad for the holidays! [Tagged, made & reviewed in Please Review My Recipe tag]
     
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