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Orzo Pasta Salad


it's all in the dressing

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Rate this recipe 4.5/5 (23 Votes)


  • The Dressing
  • 1 c olive oil
  • 1/3 c vinegar (I like to blend apple cider, rice wine, white wine, or white balsamic vinegars)
  • 1 oz feta
  • 1 TBSP garlic Dijon mustard (can sub regular Dijon)
  • 1 lg garlic clove crushed
  • 2 TSPB chopped flat leaf parsley (Italian parsley)
  • juice from half a lemon
  • 3/4 tsp salt
  • 1/2 tsp fresh black pepper
  • 1 tsp Anchovy paste (optional)
  • The Salad
  • 1 c orzo pasta (cooked per instructions)
  • 1 rotisserie chicken, deboned and chopped
  • 5-6 oz feta cut into 1/4" cubes
  • 3/4 c small cherub tomatoes, quartered
  • 1/4 to 1/2 c chopped flat leaf parsley (can substitute or blend arugula, spinach, or power greens)
  • 4 oz kalamata olives, quartered (optional)


Preparation time 20mins
Cooking time 30mins


Step 1

Puree all dressing ingredients in a small blender like a Bullet or hand held mixer until smooth. This will make more dressing than you need, but it refrigerates well and can be used on salads or as a marinade.

Cook pasta per instructions and strain and rinse with cold water. Stir in chicken, feta, tomatoes, parsley, and olives. Add about a 1/3c of the dressing and stir gently. You can add a little more if needed. Salt and pepper to taste.

Chill for at least an hour before serving.

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