Orzo Salad with Sesame Dressing
Light, refreshing, and packed with vibrant flavors, this orzo salad with sesame dressing is the perfect balance of wholesome ingredients and bold Asian-inspired flair. Tender, al dente orzo is paired with crisp cucumber, sweet red bell pepper, and zesty scallions, all brought to life by a luscious sesame dressing made with soy sauce, rice vinegar, honey, and a hint of fresh ginger. Toasted sesame seeds add a delightful crunch, while a drizzle of extra virgin olive oil completes this dish with a silky finish. Ready in just 25 minutes and served chilled or at room temperature, this versatile salad works beautifully as a side dish or a standalone meal. Perfect for potlucks, picnics, or quick weeknight dinners, this recipe is a surefire crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 6 cups Water
- 1 teaspoon Salt
- 1 large Cucumber
- 1 medium Red bell pepper
- 3 Scallions
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 0.25 teaspoon Black pepper
- 2 tablespoons Extra virgin olive oil
Instructions
Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt and 1.5 cups of orzo pasta. Cook the orzo according to the package instructions (usually 8-10 minutes) until al dente.
Drain the orzo and rinse it under cold running water to stop the cooking. Set aside to cool completely.
While the orzo is cooling, finely dice 1 large cucumber and 1 medium red bell pepper. Slice 3 scallions thinly, both white and green parts. Set aside the prepared vegetables.
In a small mixing bowl, prepare the sesame dressing: finely mince 1 clove of garlic and grate 1 teaspoon of fresh ginger. Combine with 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1.5 tablespoons of rice vinegar, 1 tablespoon of honey, and 0.25 teaspoon of black pepper. Whisk everything together until smooth.
In a large mixing bowl, combine the cooled orzo, diced cucumber, diced red bell pepper, sliced scallions, and 2 tablespoons of toasted sesame seeds.
Pour the sesame dressing over the salad. Gently toss until all the ingredients are evenly coated with the dressing.
Drizzle 2 tablespoons of extra virgin olive oil over the salad and give it a final toss just before serving.
Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld, or serve immediately if preferred.
Enjoy the orzo salad as a light meal or as a side dish with grilled meats or fish.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 34.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
