Melon Orzo Salad With Orange Poppyseed Vinaigrette

Name: Melon Orzo Salad With Orange Poppyseed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PASTA SALAD:; 2 cups Orzo Pasta; 2 whole Boneless, Skinless Chicken Breasts, Cooked Through And Diced; 1-1/2 cup Cantaloupe, Diced; 1-1/2 cup Cucumber, Diced; 3/4 cups Dried Cranberries; 3/4 cups Slivered Almonds; 1-1/2 cup Baby Arugula, Loosely Chopped; FOR THE ORANGE POPPYSEED VINAIGRETTE; 3/4 cups Canola Oil; 1/4 cups Apple Cider Vinegar; 1/4 cups White Wine Vinegar; 1/4 cups Orange Juice; 1 teaspoon Orange Zest; 1 Tablespoon Minced Garlic; 1 teaspoon Sugar; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 2 Tablespoons Poppyseeds; 1 teaspoon Mustard Powder

Servings: persons

FOR THE PASTA SALAD:
2 cups Orzo Pasta
2 whole Boneless, Skinless Chicken Breasts, Cooked Through And Diced
1-1/2 cup Cantaloupe, Diced
1-1/2 cup Cucumber, Diced
3/4 cups Dried Cranberries
3/4 cups Slivered Almonds
1-1/2 cup Baby Arugula, Loosely Chopped
FOR THE ORANGE POPPYSEED VINAIGRETTE
3/4 cups Canola Oil
1/4 cups Apple Cider Vinegar
1/4 cups White Wine Vinegar
1/4 cups Orange Juice
1 teaspoon Orange Zest
1 Tablespoon Minced Garlic
1 teaspoon Sugar
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
2 Tablespoons Poppyseeds
1 teaspoon Mustard Powder

1
Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, approximately 8-10 minutes (or according to your package instructions for al dente). Drain and set aside to cool.
2
In a large bowl, combine the drained orzo pasta, chicken breast, cantaloupe, cucumber, cranberries, almonds and arugula. Toss the ingredients until combined. Set aside.
3
Prepare your vinaigrette by whisking together the oil, vinegars, orange juice, orange zest, garlic, sugar, salt, pepper, poppy seeds and mustard powder. Whisk until all of the ingredients are smooth and incorporated. Drizzle the dressing over the salad and toss to combine.
4
Cover and refrigerate until you are ready to use.
5
This salad can be served warm, at room temperature or cold! Enjoy!

1110

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PASTA SALAD:, 2 cups Orzo Pasta, 2 whole Boneless, Skinless Chicken Breasts, Cooked Through And Diced, 1-1/2 cup Cantaloupe, Diced, and more.

Yes, Melon Orzo Salad With Orange Poppyseed Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!