Orzo Salad With Cranberries & Pecans

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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.

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