Cranberry Pecan And Orange Orzo Pasta Salad Recipes

CRANBERRY PECAN AND ORANGE ORZO PASTA SALAD

Steps:

• Cook the orzo pasta according to package until al dente. Run under cold water and put in large mixing bowl.
• Add the the dried cranberries, pecans, Italian parsley to the orzo pasta. In a small bowl or mason jar whisk together the orange juice, red wine vinegar, sugar and honey.
• Pour the dressing over the orzo salad and mix well. Top with freshly grated orange zest and extra fresh Italian parsley for garnish.

CRANBERRY ORZO SALAD

Steps:

• Cook orzo according to package instructions.
• Slice the cuke lengthwise, then slice it.
• Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
• Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
• Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.

ORZO SALAD WITH CRANBERRIES & PECANS

Steps:

• 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.

ORZO WITH CELERY, CRANBERRIES AND PECANS

Steps:

• STUFFING: Melt butter with olive oil in a medium skillet over medium-high heat.
• Add diced onion, cooking 4 minutes or until onions are translucent and golden brown.
• Add celery; cook 4 minutes longer.
• In a large bowl, combine the drained orzo, cooked celery and onion, cranberries, nuts, basil, lemon juice, salt and pepper to taste.
• Toss gently.
• At this point, if desired, the orzo is now ready to be stuffed.
• Variations:.
• As a SIDE DISH: Heat up the olive oil and butter in a saute pan on medium heat. Saute the celery, onion and UNCOOKED orzo pasta until lightly browned.
• Add 3 cups water or broth and bring to boil. Cover pan, reduce heat and simmer on low for 20 minutes or until liquid has evaporated.
• Remove from heat and stir in the cranberries, pecans, fresh basil, lemon juice, salt and pepper.
• To make it as a SALAD: boil orzo and cook until tender. Drain and rinse under cool water. Drain again. Transfer orzo to a salad bowl. Add the diced onion, minced celery and shredded basil to the pasta. In a small non-reactive bowl, whisk together about 2 tablespoons olive oil, 2 tablespoons lemon juice (play around with the proportion and amount of oil and lemon juice as desired), salt and pepper. Stir the vinaigrette into the orzo. FYI: the butter is omitted.