New Recipes Sweet and Tangy Orzo Salad - ★Cooking Recipes★

A fresh and easy salad featuring fennel, dried cranberries, arugula, fresh mozzarella cheese and, of course, Italian orzo pasta.
Directions for: Sweet and Tangy Orzo Salad

Ingredients

Dressing

cup extra-virgin olive oil

cup apple cider vinegar

1 Tbsp Dijon mustard

Kosher salt

Salad

2 Tbsp extra virgin olive oil

1 onion, peeled, halved and chopped

1 lb(s) orzo

1 bulb fennel, halved and sliced thin

cup dried cranberries

2 cups baby arugula, chopped

lb(s) fresh mozzarella cheese, diced

Directions

Dressing

1. In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside.

Salad

1. 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.

2. Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.

3. Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.

See more: Berries, Cheese, Pasta, Salad, Side, Vegetables