Your shopping cart is empty.

Southwest Orzo and Fresh Fruit Salad

Social Media Sharing


Serving Size: 
  • 1/2 lb. Pappardelle’s Southwest Orzo
  • 1 tomato, diced
  • 1 pineapple, cleaned and diced
  • 2 papaya (cleaned, seeded and diced)
  • 1 small red onion, diced
  • 3 jalapeños with seeds, diced
  • Fresh basil or cilantro, finely chopped*
  • Fresh lime juice of 3 limes
  • Salt & pepper, to taste

*For an extra zing, use Pappardelle's (7 oz.) Cilantro & Roasted Poblano Chile Pesto and add extra lime juice, if necessary

  1. Cook orzo in a pot of boiling water until al dente (about 8-10 minutes). Drain thoroughly and chill.
  2. When all the other ingredients are diced and ready, mix in chilled orzo. Chill entire mixture for 1-2 hours. (-Or- *For an extra zing, use Pappardelle’s (7 oz.) Cilantro & Roasted Poblano Chile Pesto in place of basil/cilantro, adding extra lime juice if necessary to thin the pesto or to taste.)

This simple side dish goes great with grilled chicken, fish or Cajun shrimp.

From This Recipe

$6.49 | 7 oz. container
$8.00 | 1 lb. package