Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:
Salad:

Directions

Instructions Checklist
  • 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 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.

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  • Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.

  • Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Cook's Note:

You can use any combination of fruit or substitute lemon juice for orange juice for different flavor. Use any pasta in place of orzo. Combinations are endless.

Serve immediately or refrigerate for up to 2 days. Right before serving, sprinkle with salted pumpkin seeds and garnish with a few fresh mint leaves.

Nutrition Facts

539 calories; protein 26.1g; carbohydrates 69.8g; fat 18.9g; cholesterol 65.9mg; sodium 500.7mg. Full Nutrition
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