Ingredients
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8 ounces orzo pasta (1/2 box)
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3/4 cup dried sweetened cranberries
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2 medium carrots, fine dice
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1 small cucumber, peeled, seeded and diced
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1 tablespoon extra virgin olive oil
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3 tablespoons balsamic vinegar
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1 teaspoon Dijon mustard
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1 teaspoon raw honey
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1/4 teaspoon dried thyme
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sea salt, to taste
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fresh ground black pepper, to taste
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1/4 cup pecans, toasted and coarsely chopped
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1/3 cup scallion, thinly sliced (about 2-3 scallions)
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Instructions
- In a small pan, bring water to boil.
- Stir in orzo and cook until just tender, then drain.
- Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
- In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
- Pour over orzo mixture and stir to coat.
- Add salt and pepper to taste.
- Cover and refrigerate until ready to serve.
- Stir in scallions and pecans just before serving.
- Garnish with basil or extra cucumber slices.