Refreshing Orzo Pasta Salad with kale, pomegranate & orange vinaigrette!

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

  1. Cook orzo pasta according to instructions on the package. Set aside.
  2. In a bowl, whisk together orange juice, olive oil, balsamic vinegar, honey, salt, pepper and Neilsen Massey Pure Orange Extract.
  3. In another large bowl, toss together cooked orzo pasta, chopped kale, sliced oranges, pomegranate. Pour over the prepared dressing and mix to combine.
  4. 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.