This orzo pasta salad goes with everything – just be aware it might steal the show! Orzo, (also known as risoni and Italian for “barley”) is a short-cut rice-shaped pasta. ","Stir in chicken broth, lemon juice salt and pepper. I’ve pinned this because it’s a must try at my house! I added a little bit of maple sugar and it’s absolutely perfect! It’s also hearty enough to stand alone as a refreshing lunch or light dinner. Sometimes I throw in tiny diced zuchinni to bulk up the veggies (it is virtually flavorless) either raw or I drop it in the cooking pasta water for the last minute to soften it a tad.

Very simple flavor but enough flavor to have you coming back for me. Add all of the salad ingredients to the orzo followed by the dressing.

I used baby cucumbers but use any cucumber you have. Add the chicken and sprinkle with lemon feta. made this and added just a bit more salt, green onions and olives! Full recipe + amounts can be found in the recipe card below. I hope you can try it soon, you’ll love it! Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Add tomatoes and lemon juice. Cucumber. Hi Debbie, the broth definitely adds a yummy layer of flavor but you can use water if you prefer but just don’t skip the lemon juice – it adds the crucial lemon flavor. Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest. To do this, transfer the dressing to the fridge for 10-15 minutes while the orzo cooks and you chop your veggies. Thank you!! Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. ","Taste and season with additional lemon juice or salt and pepper to taste. This looks absolutely delicious! Hi Mary, there wasn’t any liquid left with mine so I didn’t drain it but if there is liquid, yes drain it. Once melted, increase heat to medium-high and add orzo and red onions and saut\u00e9 for 3-5 minutes, until red onion are soft. i used a kalamata olive bruschetta (instead of plain olives) which was easy and added some extra flavor.

You may also want to perk up the salad with a fresh squeeze of lemon juice. 381 calories; protein 12g 24% DV; carbohydrates 38.4g 12% DV; fat 20.8g 32% DV; cholesterol 33.7mg 11% DV; sodium 617.6mg 25% DV. Your daily values may be higher or lower depending on your calorie needs. I have made this twice now and it is absolutely delicious. I make this for BBQs and everyone wants the recipe. Delicious!

If you followed the recipe exactly, then it probably just comes down to personal taste. Yum-o! It was just not good.

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It might sound funny, but I like to microwave my leftovers for 15 seconds or so because I think it tastes better at room temperature. Can be made 2 days in advance. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings.

Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. This orzo salad it’s sooo good! I love this dish!

I use 1/2 teaspoon of lemon peel and 4 tablespoons of lemon juice.

Only addition I made was some chopped cucumber. Also the Cucumber Lime Agua Frescas sounds heavenly! Top with lots of fresh herbs, and an extra squeeze of lemon, if desired. My pregnant wife cleaned her bowl more than once, so I would say success . I followed the recipe exactly but this was way too bland. This is what I should have brought with me on the plane, instead of consuming the limp, tasteless airport salad and bag of peanut butter m&m’s that sufficed for sustenance en route yesterday. A winning pasta salad for every occasion, thank you!

Thanks so much for your comment!!

Stir in shrimp. Didn't add the cikantro and liked it, but it seemed to need something.

Make a memorable pasta side dish by combining orzo with chopped fresh spinach and stirring in feta cheese, lemon juice, lemon rind and olive oil. Add garlic; cook and stir 1 minute. All rights reserved. Drain orzo. Bring a large pot of salted water to a boil. Keep refrigerated until serving. It’s easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win! When I ate the leftovers, I added a bit more salt and it made ALL the difference. Let stand at room temperature for 1 hour.

I made this recipe for a 4th of July party and it was a hit! Season with salt and pepper, to taste.

Reduce heat to medium-high. I added cucumber and used a little less lemon juice based on other reviews. Sweet Potato Egg Boats with Avocado Crema and Bacon, Cook orzo according to package instructions. Bring a large pot of lightly salted water to a boil. Delicious! Drain and rinse under cold water to stop the cooking. It comes from an old Ellie Krieger cookbook, only she uses dill instead of cilantro. Thanks so much for letting me know! Let stand at room temperature for 1 hour. Between the stress of flight timing, generally subpar dining options, and dehydrating, recirculating air, a full day of flying doesn’t often leave one feeling their best. If your leftovers taste too dry, then drizzle with additional olive oil to taste.

This orzo pasta salad is loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette! Add the lemon juice and toss.

Substituted blue cheese for feta – hubby is not a fan of feta.

Tasted blah. Now I know, not just a couple of shakes, I need to actually keep tasting it until there is enough salt to enhance all the flavors that are just waiting to be unlocked! Add comma separated list of ingredients to exclude from recipe. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft. It\u2019s also hearty enough to stand alone as a refreshing lunch or light dinner. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden. Percent Daily Values are based on a 2,000 calorie diet. LOVE orzo! You’re so welcome Amy, I’m excited for you to try it! We have been playing around with orzo pasta this summer and this definitely on our MUST try list!!! Made this yummy salad for dinner tonight! It\u2019s easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win! thank you for the recipe. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.

A little on the bland time we will add a touch of old bay. It’s easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win!