I love the kick and the spice of this Curried Orzo Salad, the ultimate side salad, summer picnic, camping, or potluck dish!
Curried Orzo Salad
I love to prep for the week on Sundays. It’s just a good cooking day, for making up salads and soups and extra Sunday Supper foods, because we love leftovers!

A few Sundays ago, we enjoyed these Apricot Greek Yogurt Chicken Thighs (delish), when we invited a few friends over for a quick meal.

Curried Orzo Salad

I made this easy Curried Orzo Salad and a giant green salad, and our friends brought dessert.

Curried Orzo Salad

Since we were keeping it easy in the Coughlin home, not stressing about too much fanciness, this meal was super easy to prepare and serve.

This week we are in our new home (more details to come with DIY projects, etc.) but the last few weeks had challenges, and every day had its own reality. We for sure learned to trust that time schedules were really not ours!

Eventually I decided that I did not want to miss out on the “day,” because I was consumed with so much going on.

A very dear friend dropped by to say goodbye, with a beautiful bottle of wine. That was a nice surprise for the day!

I made sure, even in the midst of moving, that I’m still able to have free time to make a few house calls (and visit with some of my shut-in friends).

And we still cooked, invited, shared—which all adds up to beautiful hospitality!

They’re all generous acts of love, and giving of ourselves to those who may need it most.

So in the midst of chaos, we’re actually feeling a little bit of peace …

More to come, Friends. In the meantime, enjoy this lovely summer salad!

Curried Orzo Salad

Curried Orzo Salad
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Curried Orzo Salad


  • 2 cups uncooked orzo, I buy DeLallo brand
  • 2 cups Rotisserie chicken, chopped (optional)
  • 1/2 cup golden raisins, or regular
  • 1/2 cup slivered almonds toasted
  • 3/4 cup red onion, diced
  • 2 cups Granny Smith apples, diced (unpeeled)
  • 1 cup red grapes, sliced in half
  • Fresh parsley
  • DRESSING: 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 1 tablespoon curry powder
  • 1/4 cup white wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper


  • Cook orzo according to package directions.
  • Combine all dressing ingredients (mayonnaise through the cayenne pepper), and mix well.
  • Pour dressing over warm orzo, then add chicken (optional), raisins, almonds, onions, apples, and grapes.
  • Mix thoroughly, then refrigerate overnight; serve!
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Curried Orzo Salad

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