Orzo Salad With Cranberries & Pecans

Ingredients

• 8 ounces orzo pasta (1/2 box)
• 3/4 cup dried sweetened cranberries
• 2 medium carrots, fine dice
• 1 small cucumber, peeled, seeded and diced
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon raw honey
• 1/4 teaspoon dried thyme (optional)
• sea salt, to taste
• fresh ground black pepper, to taste
• 1/3 cup scallion, thinly sliced (about 2-3 scallions)
• 1/4 cup pecans, toasted and coarsely chopped

Garnish

• finely chopped fresh basil leaf or 3-5 cucumbers, slices

Directions

1. 1

   In a small pan, bring water to boil.

2. 2

   Stir in orzo and cook until just tender, then drain.

3. 3

   Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.

4. 4

   In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).

5. 5

   Pour over orzo mixture and stir to coat.

6. 6

   Add salt and pepper to taste.

7. 7

   Cover and refrigerate until ready to serve.

8. 8

   Stir in scallions and pecans just before serving.

9. 9

   Garnish with basil or extra cucumber slices.