Recipe courtesy of Debra Ponzek

Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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8 ounces (a scant 1 1/3 cups) orzo

1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned

1 teaspoon chopped fresh coriander

1/4 teaspoon ground coriander

1/3 cup thinly sliced scallions

1/3 cup sliced toasted almonds

4 tablespoons ginger oil

squeeze of half lemon

salt and freshly ground pepper


  1. Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
  2. Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.
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