Orzo, Cranberry, Walnut Salad is a quick and easy-to-prepare dish that’s great for lunches or to take on picnics. For a brief history of this rice-shaped pasta, click here.

Some other of my salad recipes that may interest you: Lentil Salad; Salade Lyonnaise; Italian Sausage Salad.

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For the Salad Ingredients

Toast the walnuts in a 350° oven for 10 minutes until they are fragrant and lightly browned, then coarsely chop them. Plump the dried cranberries in very hot water for 15 minutes. Drain them. Chop the scallions, including the green stems, and finely mince the celery. Place the walnuts, cranberries, scallions, and celery in a large bowl.

Chop the vegetables and nuts.

Cook the orzo in a large quantity of salted water, just until al dente, about 7-9 minutes. Do not overcook. You want the grains to remain intact and not the least bit mushy.

For the Dressing

Make the dressing while the orzo is cooking. In a small bowl, beat the raspberry vinegar with some salt until it is dissolved. Then beat in the Dijon mustard until well incorporated.

By droplets, whisk in the walnut oil until the dressing is homogenized.

Whisk in the walnut oil.

Add the thyme and pepper, whisking thoroughly. Taste the dressing for seasoning.

Mixing the Orzo, Cranberry, Walnut Salad

Drain the orzo thoroughly in a colander.

Add the hot orzo to the salad ingredients. Gently mix in the orzo with those ingredients. Pour in the dressing and mix thoroughly while the orzo is still hot.

Add the hot orzo.

Orzo, Cranberry, Walnut Salad can be served warm, at room temperature, or cold.

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