Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Sign up and get Giada's new healthy recipes | Free shipping on orders above $85

Photo Credit: Elizabeth Newman

Orzo Salad with Cranberries and Mozzarella

Orzo Salad with Cranberries and Mozzarella
star

Sweet and Tangy Orzo Salad

Servings

12

Prep Time

15 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sweet and Tangy Orzo Salad

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion (peeled, halved and chopped)
  • 1/2 teaspoon kosher salt (divided)
  • 1 pound orzo
  • 1 fennel (halved and sliced thin)
  • 3/4 cup dried cranberries
  • 2 cups baby arugula (chopped)
  • 1/2 pound fresh mozzarella cheese (diced)
  • For the Dressing:

  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt

Instructions

  1. As seen on: Giada in Italy, Episode 3. Poolside Picnic.
  2. In a large bowl, whisk together the vinegar, Dijon mustard, olive oil and salt. Set aside.
  3. 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 for 10 minutes or until al dente. Drain well and add, while still warm, to the bowl dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature for about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
37 grams
Protein
9 grams
Fat
14 grams
Saturated Fat
4 grams
Cholestrol
17 milligrams
Sodium
231 milligrams
Fiber
2 grams
Sugar
7 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free
vegetarian

1 comment

  • Author's avatar image
    Mary Brand
    ★★★★★
    ★★★★★

    I planned to make this at a rental cottage, but left my arugula back in my fridge at home. I substituted tiny broccoli florets, and it was perfect. Everyone adores this salad!

Please sign in or create an account to review or comment on recipes.