My Orzo and Fruit Salad recipe grew out of an abundance of mint in my little herb garden. If you’ve ever grown fresh mint, you know it has a tendency to take on a life of its own! I was thinking about what goes with mint (besides mojitos, of course!) and decided to combine some Greek salad ingredients with fruit. And here you have the result! I prefer whole wheat orzo, but you could also use plain orzo if that’s what you have on hand.

Chill the salad for a few hours before serving to let the flavors mingle, and then add some crunchy pistachios on top just before serving. Yum! You can also sprinkle a little feta cheese if you do dairy. Enjoy!

Orzo and Fruit Salad

Ingredients

• 3 cups cooked whole wheat orzo, drained and cooled
• 3 cups cooked wild rice, cooled
• 1/2 cup finely diced red onion
• 2 stalks celery, finely diced
• 1/2 cup dried cherries, chopped
• 1/2 cup dried apricots, chopped
• 1 8 oz can mandarin oranges, drained
• Fresh mint, oregano, and parsley leaves, minced to make 1/2 cup
• 1/4 cup white or golden balsamic vinegar
• Juice from one lemon
• 1 1/2 T honey
• 1/2 cup Extra Virgin olive oil
• salt and pepper to taste
• Roasted and salted pistachios
• Crumbled feta (optional)

Instructions

In a large bowl, combine the cooked and cooled orzo and rice. Add onion, celery, cherries, apricots, and mandarin oranges. Stir lightly to combine.

In a food processor, blender, or shaker jar, combine the minced herbs, vinegar, lemon juice, honey, and olive oil, and sprinkle in a little salt and pepper. Blend or shake until well combined, then pour over the grain mixture. Combine well, being careful not to break up the oranges.

Chill for at least two hours.

Just before serving, sprinkle with pistachios and feta (if using).

Looking for more cool salad recipes? Try Roasted Potato Salad!

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