I used to frequent this wonderful -- close to idyllic -- market near my home in Connecticut called Hay Day. (Not at all unusual to spy Martha in the produce section.) I yearn for their chicken liver pate and spicy homemade mustard. And that salad bar reeled me in with the ever-rotating options not typically found on your average salad bar.
At some juncture I found myself parsing through my favorite salad bar selection -- the orzo salad -- with a fork and scrawling down the ingredients to be tucked away in a file -- not knowing that Hay Day would become a place of the past not long thereafter.
Hard to believe it was in the last century(!) when I think how perfectly tasty this orzo salad is for right now. Leaning Mediterranean, orzo salad is flecked with pieces of dried fruit -- apricot, currant and figs -- and roasted cauliflower and pistachios. All tossed together in a citrus dressing warmed with ginger, cumin and cardamon.
Ingredients
- orzo pasta
- cauliflower
- olive oil
- salt and pepper
- yellow onion,
- dried apricots
- currants
- dried figs
- oranges
- pistachios
- scallions
- olive oil
- Champagne vinegar
- orange zest
- Dijon mustard
- ginger
- ground cumin
- cardamon
- red pepper flakes
- salt
- black pepper
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 400°F.
Line a baking sheet with parchment or tin foil. Toss cauliflower florets with olive oil, salt, and several grinds of pepper and spread evenly onto the baking sheet. Place onion slices on baking sheet and drizzle with olive oil. Roast for 25 to 35 minutes, or until tender and starting to brown around the edges.
Meanwhile, place apricots, currants and figs in a small microwave-safe bowl, squeeze the orange over the top, adding water to cover. Microwave on high for 30-60 seconds or until the water simmers. Remove and let them sit for 15 - 20 minutes to plump. Drain slightly if necessary
Prepare dressing: Add all ingredients to a small bowl or measuring cup and whisk together until emulsified.
Remove cauliflower and onions from oven and dice the onions.
Add cooked orzo to a large bowl.
Add cauliflower, diced onions, dried fruit, pistachios and scallions.
Toss with dressing and serve.
Hint: While the orzo salad is a fantastic side, toss in some arugula and shredded roast chicken or grilled shrimp to make it a meal. Vegetarian? Add garbanzo beans for added protein.
Substitutions
- Pistachios - substitute pistachios with chopped pecans or cashews
- Orzo - this would work well with Moroccan couscous (small grain) or Israeli couscous (pearl shaped). You can also make it gluten free with gluten free couscous alternatives
- Vegetarian - make this a vegetarian entree by adding a protein like garbanzo beans or your favorite meat free alternative.
- Dried Fruit -- here I've used dried apricots, currants and figs, but substitute golden raisins, dates or dried plums.
Variations
- Spicy - substitute the cumin in the dressing with curry powder
- Make it a meal -- Add in shredded roast chicken and serve on a bed of lettuce.
- Pescatarian -- Serve it as the base for grilled skewered shrimp. Or toss with arugula and serve with seared salmon.
Going on a picnic? Or a tailgate? Make this in advance and serve it cold with the variations mentioned above.
Equipment
- rimmed baking pan
- aluminum foil
- stock pot for pasta
Storage
Store covered in the refrigerator for up to five days. If you add shrimp or fish, store covered in the refrigerator up to three days.
Top Tip
While I stated it earlier, this can easily be turned into an entree. Toss the orzo salad with arugula or spinach, then add shredded cooked chicken or grilled chicken skewers. Or consider serving with grilled shrimp or pan seared salmon.
FAQ
Yes. The pasta should be served al dente -- meaning it retains a firmness to the bite. This not only helps it retain its shape, but the natural starch produced by cooking orzo al dente helps the sauce to stick to the cooked pasta -- like in this recipe for orzo salad.
🍽️ Recipe
Orzo with Roasted Cauliflower, Dried Fruit, and Pistachios in Citrus and Cumin Dressing
Equipment
- large pot
- large rimmed baking sheet
Ingredients
- 1 pound orzo pasta prepared according to package directions
- 1 medium head cauliflower trimmed and cut/broken into small florets
- Olive oil
- Salt and pepper
- 1 medium yellow onion sliced in ½”
- ⅓ cup diced dried apricots
- ⅓ cup currants
- ⅓ cup diced dried figs
- Juice from an orange
- ½ cup chopped pistachios
- 3 scallions white and light green part, sliced
Citrus and Cumin Dressing
- ⅓ cup olive oil or to taste
- ¼ cup Champagne vinegar substitute white wine vinegar
- Juice from half an orange
- 1-½ teaspoons grated orange zest
- 1-½ teaspoons Dijon mustard
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin or to taste
- ¼ teaspoon cardamon
- ¼ teaspoon red pepper flakes or to taste
- pinch salt or to taste
- 1 pinch ground black pepper or to taste
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment or tin foil. Toss cauliflower florets with olive oil, salt, and several grinds of pepper and spread evenly onto the baking sheet. Place onion slices on baking sheet and drizzle with olive oil. Roast for 25 to 35 minutes, or until tender and starting to brown around the edges.
- Meanwhile, place apricots, currants and figs in a small microwave-safe bowl, squeeze the orange over the top, adding water to cover. Microwave on high for 30-60 seconds or until the water simmers. Remove and let them sit for 15 - 20 minutes to plump. Drain slightly if necessary.
- Prepare dressing: Add all ingredients to a small bowl or measuring cup and whisk together until emulsified.
- Remove cauliflower and onions from oven and dice the onions. Add cooked orzo to a large bowl. Add cauliflower, diced onions, dried fruit, pistachios and scallions. Toss with dressing and serve.
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