Health & Medical Eating & Food

Paella Salad

I use orzo pasta instead of rice in this Paella Salad because it stands up better to the other ingredients and the creamy dressing. You can make this spicy if you like by adding some crushed red pepper flakes or cayenne pepper.

See Also

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  • 4 cups chicken broth
  • Generous pinch saffron threads
  • 2 cloves garlic, minced
  • 3 cups orzo pasta
  • 3/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 3 tablespoons lemon juice
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 tablespoon minced fresh chives
  • 2 cups cubed cooked chicken
  • 2 cups medium cooked shrimp
  • 2 cups frozen baby peas, thawed
  • 1 red bell pepper, chopped
  • 3 stalks celery, chopped
  • 1/4 cup chopped green onion
  • 4 slices bacon, crisply cooked and crumbled

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes

  • Total Time: 35 minutes
  • Yield: 6-8 servings

In a medium saucepan, combine broth, saffron, and garlic and bring to a boil. Add orzo and cook over medium-high heat, stirring occasionally, until orzo is al dente, about 8-9 minutes. Remove from heat and set aside.
Meanwhile, in large bowl combine mayonnaise, yogurt, lemon juice, turmeric, curry powder, and chives and mix well. Stir in undrained orzo mixture and remaining ingredients. Stir gently to coat.

Cover and chill for 2-3 hours before serving.

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