Orzo and Bulgur Salad


This healthy salad features grains, vegetables, and a touch of fruit.

Prep Time:
30 mins
Chill Time:
4 hrs
Stand Time:
45 mins
Total Time:
5 hrs 15 mins


  • 1 cup bulgur

  • 1 cup orzo

  • ½ cup finely chopped celery

  • ½ cup shredded carrot

  • ½ cup chopped, seeded cucumber

  • ½ cup dried cranberries

  • cup olive oil

  • ¼ cup balsamic vinegar

  • ½ cup coarsely snipped fresh parsley

  • 2 tablespoon finely chopped shallot

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1 teaspoon dry mustard

  • ½ teaspoon fennel seeds, crushed

  • ¼ teaspoon pepper

  • ¼ cup chopped green onions

  • ¼ cup crumbled feta cheese


  1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

  2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Nutrition Facts (per serving)

217 Calories
9g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 217
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 288mg 13%
Total Carbohydrate 31g 11%
Total Sugars 2g
Protein 5g
Vitamin C 5.9mg 30%
Calcium 40.4mg 3%
Iron 1.4mg 8%
Potassium 168mg 4%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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