Orzo Salad with Citrus Cilantro


  • 1 lb. orzo
  • 1-pint cherry tomatoes, halved
  • 1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
  • 1/2 cup pine nuts, toasted
  • 1/4 cup Citrus Cilantro Grapeseed Oil 
  • 3 tbsp. finely chopped fresh basil
  • 2 tbsp. finely chopped fresh Italian parsley
  • 2 scallions, finely chopped (white and light green parts only)
  • Salt and Pepper to taste


  • Bring a large saucepan of salted water to a boil over high heat and cook the pasta until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain the pasta well and transfer it to a large, nonreactive bowl.
  • Add the tomatoes, cucumbers, pine nuts, Citrus Cilantro Grapeseed Oil, basil, parsley, scallions, and toss to combine. Taste and season with salt and pepper. Serve chilled or at room temperature.
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