Duck-and-Saffron Orzo Salad | Midwest Living

Duck-and-Saffron Orzo Salad

Duck-and-Saffron Orzo Salad

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  • Makes: 8 servings
  • Prep 25 mins
  • Chill 2 hrs

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  • 3 water
  • 2 cups orzo (rosamarina) pasta (13 ounces)
  • 3/4 teaspoon salt
  • 1 1/2 cups chopped cooked duck or chicken, or smoked duck, or chicken (8 ounces)
  • 1 medium red and/or orange sweet pepper, chopped (3/4 cup)
  • 1/3 cup white balsamic vinegar or white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash ground saffron or 1/4 teaspoon ground turmeric
  • Lettuce (optional)


  1. In a very large saucepan or Dutch oven, bring the water to boiling. Add orzo and the 3/4 teaspoon salt. Return to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until orzo is just tender. Drain in colander. Rinse with cold water; drain again.
  2. Transfer pasta to very large bowl. Stir in duck and sweet pepper.
  3. For dressing, in a small bowl, whisk together vinegar, olive oil, basil, the 1/4 teaspoon salt, the black pepper, and saffron or turmeric. Pour dressing over pasta mixture. Toss to coat. Cover; chill in the refrigerator for 2 hours or overnight. If you like, serve on lettuce-lined plates. Makes 8 servings.

Nutrition Facts

(Duck-and-Saffron Orzo Salad)

Servings Per Recipe 8, sodium (mg) 288, carb. (g) 39, chol. (mg) 25, cal. (kcal) 307, Fat, total (g) 11

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