Recipe courtesy of Debra Ponzek

Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil

Save Recipe
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
Share This Recipe

Ingredients

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

Directions

  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.
Chopped Salad
PREMIUM
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
Greek Grain Salad
PREMIUM
20m Easy 100%
CLASS
American Macaroni Salad
PREMIUM
18m Easy 99%
CLASS
Charred Eggplant and Tomato Caprese Salad
PREMIUM
16m Easy 97%
CLASS