Fruity Orzo Salad

8 06 2015

Saw this fruity salad idea in my latest Rachael Ray Mag and had to give it a try! It’s pretty versatile too, you can switch up the pasta, the fruit and the herbs – perfect for quick summer meals!

Fruity Orzo Salad

Fruity Orzo Salad

The following serves 2-3 (adapted from Everyday with Rachael Ray):

  • 1 cup whole wheat orzo
  • 4-5 strips of thick-cut bacon, chopped
  • Extra virgin olive oil
  • Golden balsamic vinegar or white wine vinegar
  • Salt and pepper to taste
  • 1 nectarine, chopped
  • 1/2 cup drained mozzarella pearls (small, fresh mozzarella balls)
  • 1/4 cup sliced chives or basil
  • Zest of half a lemon

In a large pot of boiling, salted water, cook orzo to al dente according to package directions. Drain, cool and set aside.

In a medium skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon to a paper towel-lined plate to dry.

In a medium bowl, whisk together some vinegar and olive oil. Season with salt and pepper to taste. Next add the cooled orzo, the chopped nectarine, mozzarella balls, chives (or basil) and lemon zest. Toss everything to coat in the dressing. Taste and adjust vinegar, oil and/or seasoning if needed. Add in the bacon and toss to coat.

Serve salad with a protein of your choice. Pictured here is a salmon burger.

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