4.09.2014

Orzo Salad with Champagne Vinaigrette

A refreshing salad for you to try during the Spring and Summer months is a delicate salad that is made with orzo, diced cucumbers, sliced radishes, cherry tomatoes, and fresh thyme then tossed with a light champagne vinaigrette. Yum!

We love making salads! This one is so light, so simple, and so tasty!  The dressing is a simple one, made with a champagne vinegar that is so delightful, you'll love how it enhances the flavors in your salads.  If you can't find champagne vinegar, you can use apple-cider vinegar instead. Both vinegars are very light.

No need to add too much of anything to this salad. 


I cooked the orzo until it was al-dente.  Be careful not to over cook it, or you could end up with mushy orzo.  That will ruin the texture and the salad.  Then, I paired this light salad with some grilled sesame ginger salmon steaks ( recipe will be posted tomorrow). Combining both together complimented each other very nicely.  It turned out so good!


Lets face it, orzo is a pasta.  But it's definitely one that is very light and airy (if that makes any sense).  When you add in fresh vegetables, fresh herbs and a light vinaigrette, it turns into this amazing salad that works with any entrĂ©e you serve it with as a complimentary side dish.  A salad everyone will surely enjoy!

Thanks for stopping by!  Have a great day!



 Orzo, Radishes and Cucumber Salad with Champagne Vinaigrette

  • 3/4 pound Orzo Pasta
  • 3 Tbsp. extra-virgin olive oil
  • 2 to 3 Tbsp. Champagne vinegar
  • 1 medium cucumber - hollowed, seeds discarded
  • 4 fresh radishes, thinly sliced
  • 1/2 pint cherry tomatoes - slice into quarters
  • 1/4 tsp. fresh Thyme
  • 1 Tbsp. red onion - minced
  • fresh cracked pepper to taste

Bring a large pot of water to a boil, and add some salt.  Add in the orzo pasta and cook until al-dente, about 6 to 8 minutes.  Drain and immediately run under cold water for a few seconds to stop the cooking.

Drain well. Transfer to a large serving bowl.  Add in all the vegetables, fresh thyme,
olive oil and vinegar.  Season with salt and pepper to taste.
Toss Orzo salad until well combined.  Refrigerate for 2 to 3 hours before serving.
Best served chilled.

Yields: 4 to 6 servings


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4 comments:

  1. I've always wanted to try champagne vinegar but didn't have a recipe ... until now! Lovely dish and this would be good to take to a picnic or social gathering :)

    ReplyDelete
  2. I'm not usually big on radishes, but somehow your salad has me craving their crisp crunch! So perfect for spring!

    ReplyDelete
  3. I'm all about light, spring flavors these days! The champagne vinegar sounds wonderful in this delicious, crunchy salad.

    ReplyDelete

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