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Orzo Salad


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  • 2/3 cup shredded carrots
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cJoves, minced
  • 1/4 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 pound orzo pasta, dry
  • 1/3 cup freshly squeezed lemon juice (2 small lemons)
  • 1/3-1/2 cup good quality extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 scallions, minced (white & green parts)
  • 1/4 cup pignolis, toasted (pine nuts)
  • 3/4 pound good feta cheese, 1/2" diced
  • 15 fresh basil leaves, cut into chiffonade


Servings 6
Preparation time 10mins
Cooking time 70mins


Step 1

Preheat oven to 425 degrees. Toss the carrot, peppers, onion & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling, salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.

Check the seasonings and serve at room temperature.

*To toast the pine nuts, add them in a single layer to a metal baking pan. Toast in a 325 degree oven for 5-8 minutes, shaking to turn half way through time, until very light gold in color. Watch carefully, as they burn very quickly.


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