Orzo Vegetable Salad Recipe

5 4 4
Orzo Vegetable Salad Recipe
Orzo Vegetable Salad Recipe photo by Taste of Home
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Orzo Vegetable Salad Recipe

Read Reviews
5 4 4
Publisher Photo
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup uncooked orzo pasta
  • 3 plum tomatoes, chopped
  • 1 cup marinated quartered artichoke hearts, chopped
  • 1 cup coarsely chopped fresh spinach
  • 2 green onions, chopped
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon capers, drained
  • DRESSING:
  • 1/3 cup olive oil
  • 4 teaspoons lemon juice
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 2 teaspoons grated lemon peel
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Cook orzo according to package directions.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
Drain orzo and rinse in cold water. Add to vegetable mixture.
Pour dressing over salad; toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Orzo Vegetable Salad in Country Woman June/July 2011, p47

Nutritional Facts

2/3 cup: 259 calories, 19g fat (4g saturated fat), 5mg cholesterol, 460mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 1/2 cup uncooked orzo pasta
  • 3 plum tomatoes, chopped
  • 1 cup marinated quartered artichoke hearts, chopped
  • 1 cup coarsely chopped fresh spinach
  • 2 green onions, chopped
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon capers, drained
  • DRESSING:
  • 1/3 cup olive oil
  • 4 teaspoons lemon juice
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 2 teaspoons grated lemon peel
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook orzo according to package directions.
  2. Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
  3. Drain orzo and rinse in cold water. Add to vegetable mixture.
  4. Pour dressing over salad; toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Orzo Vegetable Salad in Country Woman June/July 2011, p47

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Reviews forOrzo Vegetable Salad

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krisjeffery1 User ID: 5468624 211802
Reviewed Apr. 10, 2014

"Such a beautiful looking and amazing salad with fantastic flavor. I use 3/4 - 1 C of orzo, about 8 C spinach and halved grape tomatoes. I haven't needed to make extra dressing because of the ingredient increase, but could easily do so. The dressing is soooo good!"

MY REVIEW
TexasR User ID: 2715154 111613
Reviewed Jan. 5, 2014

"Love this! Anytime I can use tarragon I am happy. And when it's a hot summer day, salads like this are a tasty treat!"

MY REVIEW
lisaM. User ID: 239684 109394
Reviewed Jul. 10, 2012

"I've made this recipe a couple of times since discovering it. It is very flavorful and light and goes well with meat or seafood."

MY REVIEW
ddmouse2 User ID: 5989615 191706
Reviewed May. 15, 2011

"This was an excellent and light salad. Very flavorful!"

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