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4.86 from 7 votes

Strawberry Orzo Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 Cups
Calories: 250kcal

Ingredients

  • Salad:
  • 1 cup orzo pasta uncooked
  • 1 tsp olive oil
  • 2 cups water or vegetable broth
  • 1/4 tsp salt
  • 1 cup strawberries chopped
  • 1 cup kale chopped
  • 1/3 cup red onion diced
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup slivered almonds
  • Dressing:
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  • Combine orzo in a small pot with 1 tsp of olive oil. Stir on medium heat for 2-3 minutes until orzo is lightly toasted.
  • Add water or vegetable broth to the pot and stir. Cover the pot and bring it to a boil.
  • Once boiling, reduce the heat and let it simmer on low for about 15 minutes, until the liquid is absorbed.
  • Remove from heat, season with salt, and stir. Set aside to cool for 10 minutes.
  • While the orzo cooks and cools, chop the strawberries, kale, and onion. Set aside.
  • Combine all dressing ingredients in a small bowl and whisk until completely combined.
  • Add the orzo, strawberries, kale, onion, cheese, and almonds to a large bowl. Pour the dressing over the salad and toss until evenly coated.

Notes

Serve cold or at room temperature.
Keep leftovers in the fridge for up to 3-4 days.

Nutrition

Serving: 1  Cup | Calories: 250kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin C: 21mg