Sweet and Tangy Orzo Salad

Sweet and Tangy Orzo Salad
Adapted from foodnetwork.com
Sweet and Tangy Orzo Salad

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • PREV RECIPENEXT RECIPE

  • Sweet and Tangy Orzo Salad

  • 5

    Reviews

  • Recipe courtesy of Giada De Laurentiis

  • Show: Giada in Italy

  • Episode: Poolside Picnic

  • SAVE RECIPE PRINT

  • Sweet and Tangy Orzo Salad

  • Total:45 minActive: 25 min

  • Yield: 6 to 8 servings

  • Level: Easy

  • Ingredients

  • Dressing

  • 1/3

    cup extra-virgin olive oil

  • 1/3

    cup apple cider vinegar

  • 1

    tablespoon Dijon mustard

  • Kosher salt

  • Salad

  • 2

    tablespoons extra-virgin olive oil

  • 1

    onion, peeled, halved and chopped

  • Kosher salt

  • 1

    pound orzo

  • 1

    bulb fennel, halved and sliced thin

  • 3/4

    cup dried cranberries

  • 2

    cups baby arugula, chopped

  • 1/2

    pound fresh mozzarella cheese, diced

Directions

For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside. For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat. Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve. Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life. Copyright 2015 Television Food Network, G.P. All rights reserved.

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