Ingredients30 m servings 649
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
- Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Per Serving: 649 calories; 36.5 68.9 14 4 181 Full nutrition
ReviewsRead all reviews 6
This was really great and easy. Whole family liked it. I accidentally bought slivered almonds but I ended up really liking the crunch so would do it again. I left the cranberries out because...
I made several substitutions, but thanks for the basic idea. I used acine de Pepe pasta as I had no orzo. I used garlic chives and fresh red basil from my herb garden. I eliminated corn and cran...
I made this using regular orzo and peach white balsamic vinegar, and other than cutting the recipe in half I followed the recipe as written. I would say that this could be served as a main sala...
Made with bow tie pasta., toasted pine nuts, dried cherries and no corn. Dressing was yummy!! Brought this to a pot luck and it was gone in no time:)