Orzo Pasta Salad
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Small Italian orzo pasta, similar in shape to rice, is an excellent ingredient for delicious and hearty Mediterranean-style salads. In addition to orzo pasta, this salad also includes onions sautéed in olive oil, fresh fennel root, arugula, mozzarella, and dried cranberries, all tossed with a vinaigrette. The combination of flavors is simply amazing. You'll find tart, sweet, spicy, and refreshing notes all in one salad. Serve as a side dish to any meat or poultry dish, or take this salad on a picnic—it travels well.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Refueling
- 1/3 cup extra-virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tbsp Dijon mustard
Salad
- 2 tablespoons extra-virgin olive oil
- 1 onion, peeled and chopped
- 450 g orzo pasta
- 1 fennel root, halved and thinly sliced
- 3/4 cup dried cranberries
- 2 cups arugula, chopped
- 220 g fresh mozzarella, diced
We recommend
Recipes with similar ingredients: orzo pasta, fennel bulb, apple cider vinegar, mozzarella cheese, dried cranberries, arugula
Cooking the dish according to the recipe:
- RefuelingIn a large bowl, combine olive oil, vinegar, Dijon mustard, and 1/2 teaspoon salt. Set aside.
- SaladHeat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon of salt and cook, stirring frequently, until soft and golden, about 12 minutes. Add the onion to the dressing and toss to coat completely.
- Bring a large pot of salted water to a boil. Cook the orzo pasta until al dente, about 10 minutes. Drain thoroughly and, while still warm, add it to the bowl with the dressing and onion. Stir in the fennel and dried cranberries and let cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss. Serve the salad at room temperature or refrigerate until ready to serve.
Culinary adviceIf you're serving the salad only the next day, a drizzle of olive oil will help bring it back to life.
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