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Sweet and Tangy Orzo Salad 2 tablespoons extra virgin olive oil1 onion (peeled, halved and chopped)1/2 teaspoon kosher salt (divided)1 pound orzo1 fennel (halved and sliced thin)3/4 cup dried cranberries2 cups baby arugula (chopped)1/2 pound fresh mozzarella cheese (diced)For the Dressing:1/3 cup apple cider vinegar1 tablespoon Dijon mustard1/3 cup extra virgin... giadzy.com

Orzo Salad with Cranberries and Mozzarella

  • 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
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
Serves 6-8

As seen on: Giada in Italy, Episode 3. Poolside Picnic.

In a large bowl, whisk together the vinegar, Dijon mustard, olive oil and salt. Set aside.

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.

*Cooks note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life

Orzo Salad with Cranberries and Mozzarella

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Orzo Salad with Cranberries and Mozzarella

Sweet and Tangy Orzo Salad

Serves: 
8
Cooking Level: 
Prep Time
15 minutes
Cook Time
25 minutes
Inactive Time
Total Time
40 minutes

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:

INSTRUCTIONS:

  • As seen on: Giada in Italy, Episode 3. Poolside Picnic.
  • In a large bowl, whisk together the vinegar, Dijon mustard, olive oil and salt. Set aside.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Orzo Salad with Cranberries and Mozzarella

Photo Credit: Elizabeth Newman

Orzo Salad with Cranberries and Mozzarella

Sweet and Tangy Orzo Salad

Serves: 
8
Cooking Level: 
Prep Time
15 minutes
Cook Time
25 minutes
Inactive Time
Total Time
40 minutes

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:

INSTRUCTIONS:

  • As seen on: Giada in Italy, Episode 3. Poolside Picnic.
  • In a large bowl, whisk together the vinegar, Dijon mustard, olive oil and salt. Set aside.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian

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