Roasted Cherry, Chorizo and Orzo Salad

Roasted Cherry, Chorizo and Orzo Salad

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  • Each serving
  • 570 cal
  • 27g fat (7g fat)
  • 30mg chol
  • 590mg sodium
  • 64g fiber
  • 9g sugar
  • 20g protein


  • 1 pound orzo pasta
  • 1/2 pound fresh cherries, pitted
  • 6 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt and pepper, to taste
  • 6 ounces cured Spanish chorizo or salami, thinly sliced
  • 1/4 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced garlic
  • 5 ounces baby arugula
  • 1/4 cup shaved Manchego cheese
  • 3 tablespoons toasted pine nuts (optional)


In a large pot of salted, boiling water, cook orzo until al dente, according to package instructions. Drain, cool and set aside.

Preheat oven to 375° F. Toss cherries with a drizzle of oil and season with salt and pepper. Roast on a rimmed baking sheet until tender and slightly charred, 15 to 20 minutes. Set aside.

Drizzle oil in a pan over medium heat. Fry chorizo until crisp, then drain on paper towels. Set aside.

In a small bowl, combine vinegar, mustard, garlic and 6 tablespoons olive oil. Season to taste with salt and pepper. Toss dressing with orzo, roasted cherries, chorizo, arugula, Manchego and pine nuts. May be served warm or chilled.

Special notes:

The flavor of dark red cherries such as Lapins or Bings is better suited to this dish than that of mild Rainier cherries.