Citrus-Herb Orzo Salad Recipe by Offbeat + Inspired
A Salad to Smile About
RECIPE + PHOTOS BY OFFBEAT + INSPIRED
March is on its way, and with it will come the first few days of spring. With warmer temperatures (hopefully) arriving soon, we are excited to trade in our warm comfort food for some lighter, fresh, and colorful dishes! That being said, we were absolutely thrilled by this recipe that we came across from the girls at Offbeat+Inspired. Colorful, flavorful, full of zest and life – there is never a dull moment in their kitchen. It’s time to break out some fresh herbs and make this delightful salad in celebration of a long anticipated spring!
- ½ cup extra virgin olive oil
- Zest of 1 orange
- 8 cups vegetable broth
- 1 lb orzo pasta
- 3 oranges
- 1 grapefruit
- 1 small red onion, halves and thinly sliced
- ¼ cup chopped fresh mint leaves
- ½ cup chopped fresh basil leaves
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- In a small bowl, mix the zest of one orange and the olive oil. Let sit.
- In a large pot, heat the vegetable broth until boiling. Add orzo and cook until tender, about 10 minutes.
- Drain the pasta and spread it out onto a large baking sheet to cool.
- Using a small knife, peel the 3 oranges and the grapefruit, being sure to remove all the pith on the outside.
- Over a large bowl (to catch all the juice), cut the fruit into segments, cutting in between the membranes.
- Add the onion, mint, basil, salt, pepper, and cooled orzo to the bowl.
- Pour in the zest/oil mixture into the rest of the ingredients.
- Stir until all the ingredients are fully incorporated.
- Serve and enjoy!