Fresh, bright, and straightforward to put together, Orzo Pasta Salad with Kale, Pomegranate & Orange Vinaigrette is a Italian, World salad made with uncooked orzo pasta, chopped kale, and pomegranate seeds in about 19 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 9 minutes
- Total time: 19 minutes
- Yield: 3
- Category: Salad
- Cuisine: Italian, World
Ingredients
- 1/2 cup uncooked orzo pasta
- 1.5 cups chopped kale
- 1/3 cup pomegranate seeds
- 12 orange slices
orange vinaigrette
- 1/4 cup orange juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon honey (or use maple syrup)
- 1/2 teaspoon Nielsen-Massey orange extract
- salt (to taste)
- black pepper (to taste)
Method
- Cook orzo pasta according to instructions on the package. Set aside.
- In a bowl, whisk together orange juice, olive oil, balsamic vinegar, honey, salt, pepper and Neilsen Massey Pure Orange Extract.
- In another large bowl, toss together cooked orzo pasta, chopped kale, sliced oranges, pomegranate. Pour over the prepared dressing and mix to combine.
- Serve the salad as such or chill for few hours then serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
