Best Sweet Million Cherry Tomato Orzo Salad Recipes

Sweet and Tangy Orzo Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, peeled, halved and chopped
Kosher salt
1 pound orzo
1 bulb fennel, halved and sliced thin
3/4 cup dried cranberries
2 cups baby arugula, chopped
1/2 pound fresh mozzarella cheese, diced

Steps:

For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside.
For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat.
Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.
Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.

Orzo Salad with Chickpeas & Cherry Tomatoes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
Season to taste with kosher salt and fresh ground pepper.
Great when served at room temperature, but also refreshing served chilled.