Orzo Salad With Cranberries & Pecans

Total Time
Prep 10 mins
Cook 10 mins

From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.

Ingredients Nutrition


  1. In a small pan, bring water to boil.
  2. Stir in orzo and cook until just tender, then drain.
  3. Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
  4. In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
  5. Pour over orzo mixture and stir to coat.
  6. Add salt and pepper to taste.
  7. Cover and refrigerate until ready to serve.
  8. Stir in scallions and pecans just before serving.
  9. Garnish with basil or extra cucumber slices.
Most Helpful

So incredible!!! And easy to make! I have made this for two different parties and it is always scarfed down. Very successful and very beautiful dish. Goes great with a pinot grigio

bburslem1018 February 19, 2011

Fantastic pasta salad, I made it just as directed and served it as a nice cool summer side dish for chicken. Made for Football Pool Tag. This recipe is a keeper FN, thanks for posting it!

CaliforniaJan September 24, 2010

Made this recipe pretty much as indicated, but I did use very rounded measures of both the cranberries & the toasted pecans (& also included the thyme), with the finished salad being enough for 4 of us! A great tasting, very nicely presented salad for the holidays! [Tagged, made & reviewed in Please Review My Recipe tag]

Sydney Mike November 12, 2009