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Photo Credit: Elizabeth Newman

Orzo Salad with Cranberries and Mozzarella

15 MINPrep Time
25 MINCook Time
8Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Sweet and tangy, this orzo salad makes a perfect lunch main or side dish. Bright cranberries paired with peppery arugula and creamy mozzarella make for a combination of flavors that are perfect for any occasion.

Orzo Salad with Cranberries and Mozzarella
star

Sweet and Tangy Orzo Salad

Servings

8

Prep Time

15 minutes

Cook Time

25 minutes

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
8
per serving
Calories
469
Amount/Serving % Daily Value
Carbs
58 grams
Protein
14 grams
Fat
20 grams
Saturated Fat
6 grams
Cholestrol
25 milligrams
Sodium
355 milligrams
Fiber
3 grams
Sugar
14 grams
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nut free
vegetarian

1 comment

  • Author's avatar image
    Mary Brand - Jun 08
    ★★★★★
    ★★★★★

    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!

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