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Italian Orzo Salad Recipe

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This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 6 cups chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped plum tomatoes
  • 1 cup chopped seeded peeled cucumber
  • 1 cup fresh basil leaves, thinly sliced
  • 4 green onions, chopped
  • 1/2 cup fresh baby spinach, chopped
  • 1-3/4 cups (7 ounces ) crumbled feta cheese
  • 1/2 cup pine nuts, toasted

Nutritional Facts

288 calories: 2/3 cup, 12g fat (3g saturated fat), 11mg cholesterol, 630mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 10g protein .

Directions

  1. In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, for 10-12 minutes or until pasta is tender. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
  2. In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving.
  3. Just before serving, stir in cheese and pine nuts. Yield: 12 servings.
Originally published as Italian Orzo Salad in Simple & Delicious June/July 2010, p29


Reviews for Italian Orzo Salad

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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MY REVIEW
Bonnyp
Reviewed Jun. 5, 2014

"I used pepper jack instead of the feta and sliced almonds instead of the pine nuts. Delicious! Make sure you stir the orzo often while boiling or it will stick to the pan and it needs all the liquid."

MY REVIEW
valanddansmith
Reviewed May. 6, 2013

"This was really, really good! May leave out the cucumbers next time because they just don't seem to hold up too well in pasta salads. This makes a ton so it's great to bring for a potluck or party. Can't wait to have some of the leftovers for lunch today!"

MY REVIEW
shdc58
Reviewed May. 19, 2011 Edited May. 15, 2015

"Easy to make, tastes delicious. This has become the dish that people request I bring to pot lucks. I really like that the dressing is one that can safely be out on a buffet table. Addendum to previous review: I have made this as a quinoa salad when I have gluten intolerant guests. Now I have gluten free people asking me for the recipe."

MY REVIEW
RenaGam
Reviewed Apr. 20, 2011

"I made this recipe for my son's birthday party last year and had so many requests for it, I included it in the thank you notes!

It is really tasty!"

MY REVIEW
lenfinger
Reviewed Jul. 23, 2010

"Terrific! I love the combination of fresh spinach and basil. The dressing is really tasty too. I can only find feta cheese in 4-oz packages, so I made up the difference with cubed mozzarella cheese...yummy!"

MY REVIEW
anngemmel
Reviewed Jul. 15, 2010

"This is super delicious and a hit even with my 3 teens who are a bit more selective! Super as a light summer supper with some fresh fruit and a loaf of crusty bread."

MY REVIEW
cindylelea
Reviewed Jun. 26, 2010

"This recipe was not only simple to make, it tastes light and refreshing!"

MY REVIEW
ayearous
Reviewed Jun. 25, 2010

"Not only was this recipe insanely easy to make, it was delicious! I love how versitile it is as well, I added the seasonal vegetables I had on-hand to make it cheaper and fresher and unique to my family's tastes. Overall a great recipe!"

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