Cranberry Pecan and Orange Orzo Pasta Salad is a light salad mixing dried cranberries, pecans, fresh Italian parsley and topped with an orange vinaigrette. This salad makes a great side dish for your holidays or salad for lunch.

Cranberry Pecan and Orange Orzo Pasta Salad

I am happy to report we are starting to feel settled into our new house in Ohio. I can not believe how life changing having the extra space is. In Chicago we had a small two bedroom house and in Ohio we have a nice sized four bedroom house. It is funny how much you appreciate space when you lived as a family of four in a tiny house!

With the craziness of the move I somehow blinked and New Years Eve arrived! Can you believe today is December 31st? When we wake up tomorrow we will have arrived in 2015. 2014 was a great year for my family and I hope it was for yours too. We started the year off by welcoming Andrew into our family in February and then closed the year out moving out family to Cleveland, Ohio. It has been a whirlwind of a year and I feel so blessed and lucky for everything the year has brought me.

Today as we look forward to 2015 I thought I would share with you guys this Cranberry Pecan and Orange Orzo Pasta Salad. A healthy, flavorful salad that you can make for a holiday gathering, a lunch or a side dish at dinner. The flavors in this salad go perfectly together–the dried cranberries, pecans and fresh Italian parsley mixed with the orzo pasta and topped with a fresh orange vinaigrette and zest.

I have always been a huge fan of orzo pasta salads, especially when I need to bring a side dish to a party or gathering. My Summer Orzo Pasta Salad is one of my most popular posts on A Cedar Spoon so I hope you guys like this one just as much.

Cranberry Pecan and Orange Orzo Pasta Salad

Author: Julia // A Cedar Spoon
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 1x
Category: Salad, Side

Description

Scale

Ingredients

1 cup orzo pasta, cooked
1/2 cup dried cranberries
1/2 cup pecans, halved
1/2 cup Italian parsley, chopped
1/2 cup orange juice
2 Tablespoons red wine vinegar
1 Tablespoon sugar
2 teaspoons honey
Zest of 1 orange

Instructions

Cook the orzo pasta according to package until al dente. Run under cold water and put in large mixing bowl.
Add the the dried cranberries, pecans, Italian parsley to the orzo pasta. In a small bowl or mason jar whisk together the orange juice, red wine vinegar, sugar and honey.
Pour the dressing over the orzo salad and mix well. Top with freshly grated orange zest and extra fresh Italian parsley for garnish.

Notes

If you make this salad ahead of time I would refrigerate the orzo pasta salad and wait to pour the dressing over it until you are ready to serve it. The orzo pasta will soak up the dressing otherwise and the salad will loose the flavor.