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orzo salad with cranberries pecans


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.


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  • Carbohydrates: 439.5
  • Fats: 18.0
  • Dietary Fiber: 91.0
  • Minerals: 30.0
  • Proteins: 23.0
  • Vitamins: 6.0
  • Water: 24.0


  1. In a small pan
  2. Bring water to boil
  3. Stir in orzo and cook until just tender
  4. Then drain
  5. Combine the warm orzo
  6. Cranberries
  7. Carrots and cucumber in a medium bowl
  8. In a small bowl
  9. Combine the vinegar
  10. Oil
  11. Mustard and honey
  12. Pour over orzo mixture and stir to coat
  13. Add salt and pepper to taste
  14. Cover and refrigerate until ready to serve
  15. Stir in scallions and pecans just before serving
  16. Garnish with basil or extra cucumber slices

Step 9

Total Time in Minute 20

Ingredients Count 14

cooking orzo salad with cranberries   pecans

See More Relate Photo


Orzo pasta

Dried sweetened cranberries



Extra virgin olive oil

Balsamic vinegar

Dijon mustard

Raw honey

Dried thyme

Sea salt

Fresh ground black pepper



Fresh basil leaves

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