Orzo Salad with Champagne Vinaigrette ~ is a refreshing salad made with orzo pasta, diced cucumbers, sliced radishes, cherry tomatoes, and fresh thyme then tossed with a light champagne vinaigrette. Incredibly light, simple to make and delicious!
We love making summer salads. And this one is so light, so easy to make, and so tasty! The dressing is the secret! It’s made with a champagne vinegar that’s so delightful, you’ll love how it enhances the flavors in most of your salads, not only in this one.
You can find champagne vinegar at your local supermarket, but if you can’t, you can use apple-cider vinegar instead. Both vinegar’s are very light and will work very nicely.
It’s important to remember to cook the orzo very al-dente. Be careful not to over cook it, or you could end up with mushy orzo, and that will ruin the texture and the salad, not to mention, it will change the flavor as well.
Then, I paired this light salad with some grilled sesame ginger salmon steaks ( recipe will be posted tomorrow). Combining both of them together complimented each other very nicely. They turned out to be delicious!
Lets face it, orzo is a pasta. But it’s definitely one that is very light and airy (if that makes any sense). When you add in fresh vegetables, fresh herbs and a light vinaigrette, it turns into this amazing salad that works with any entrée you serve it with as a complimentary side dish.
Orzo Salad with Champagne Vinaigrette is one of our favorite salads and everyone will surely enjoy! It’s a perfect salad to serve all summer long!
Thanks for stopping by! Have a great day!
Orzo, Radishes and Cucumber Salad with Champagne Vinaigrette
- 3/4 pound Orzo Pasta
- 3 Tbsp. extra-virgin olive oil
- 2 to 3 Tbsp. Champagne vinegar
- 1 medium cucumber – hollowed, seeds discarded
- 4 fresh radishes, thinly sliced
- 1/2 pint cherry tomatoes – slice into quarters
- 1/4 tsp. fresh Thyme
- 1 Tbsp. red onion – minced
- fresh cracked pepper to taste
1. Bring a large pot of water to a boil, and add a teaspoon of salt. Add in the orzo pasta and cook until al-dente, about 1 or 2 minutes less than the directions of the package. Drain and immediately run under cold water for a few seconds to stop the cooking.
2. Allow the orzo to drain well. Transfer to a large serving bowl. Add in all the vegetables, fresh thyme, olive oil and vinegar. Season with salt and pepper to taste. Toss Orzo salad until well combined.
3. Refrigerate for 2 to 3 hours before serving. Best served chilled.
Yields: 4 to 6 servings