orzo pasta salad

This greek&nbsp;orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

Orzo Salad

pasta

cucumber (diced)

cherry tomatoes (halved)

chickpeas

red onion

feta cheese (crumbled)

parsley

olive oil

lemon juice

red wine vinegar

Dijon mustard

garlic powder

oregano

salt and pepper

Place the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, parsley and feta cheese in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.

Pour the dressing over the pasta mixture. Toss to coat, then serve.

https://content.jwplatform.com/videos/QyhUTtnh.mp4

This Greek orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

A vibrant, flavor-packed orzo pasta salad that's perfect for picnics, parties and backyard barbecues.

Adapted from a recipe in Bon Appetit (1998) 

Out-of-This-World Orzo Pasta Salad Recipe

orzo pasta

extra virgin olive oil

balsamic vinegar

tomatoes

chopped, pitted Kalamata olives

garlic (3-4 large cloves)

pine nuts

radicchio,

arugula (about 3 ounces)

(loosely-packed) chopped fresh basil leaves

Kosher salt

black pepper

Cook the pasta al dente (firm to the bite) in a pot of boiling water with teaspoon of salt. Drain orzo, transfer it to a large bowl, and immediately toss it, while it&#8217;s hot, with the oil (6 tablespoons), balsamic (6 tablespoons), sun-dried tomatoes (2/3 cup), olives (2/3 cup) and garlic (5 teaspoons). Set pasta aside to cool for 20-30 minutes before proceeding to step 2. Or cover and store in the fridge for up to 24 hours, and bring to room temperature before proceeding.

Once the pasta comes to room temperature, toss it with the rest of the ingredients: pine nuts (1 cup), radicchio (2 cups), arugula (1 1/2 cups), basil (1 cup) and parmesan (1 cup). Season with salt and pepper to taste. Serve at room temperature.

This pasta salad will keep for several days in the fridge but it&#8217;s at its best the day you make it, when the basil is bright green and the lettuces are crisp.

This is an amazing salad! Excellent use of radicchio. I made it last night to go along with the Aleppo chicken - it was outstanding! Your recipes are absolutely well worth the time, even if it means running around town to different grocery stores to find ingredients. I also want to add that your lasagna recipe is a keeper! Thank you!! Your website makes me excited about cooking!

I hate pasta salad but this one is light and refreshing, not mayonaisey and heavy like other pasta salads. Two thumbs up from me!

I made this last night. I had forgotten how good it is!

Thank you Lisa! This is an exceptional recipe and one of the best salads I’ve had. I remember this recipe from Bon Appétit but lost it many years ago and I am so happy to have found it here

I made this recipe with an hour to spare before a friend's birthday barbecue last weekend...

IT WENT DOWN A STORM!

I've been messaged since and asked for the recipe - so safe to say I'll be making this one again. What a delicious and easy recipe. Amazing work!

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Greek Salad Dressing

sea salt

Persian cucumbers (halved vertically, and sliced ¼-inch thick)

cherry tomatoes

feta cheese

Kalamata olives

basil mint leaves

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.

Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.

In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

This Ground Turkey Pasta is made with shell pasta, peppers, mushrooms, and onions smothered in a cream tomato sauce!

Ground Turkey Pasta

turkey

Tbsp. Olive oil

garlic,

red bell pepper, diced

white mushrooms, sliced

white onion, diced

salt (taste and add more as desired)

pepper

Italian Seasoning

Tbsp. flour

beef broth (or chicken broth)

(15 ounces.) tomato sauce

heavy cream

Parmesan cheese

Boil water for pasta and follow directions on the shell pasta box. Typically 8-10 minutes to cook medium shells.

In a dutch oven or wide stock pot, heat 2 Tbsp. of the olive oil over medium heat and cook the ground turkey. Season the ground turkey with salt and pepper. Once cooked, place ground turkey in a bowl and set aside.

Then place remaining tablespoon olive oil in the same pan. Sauté the garlic, bell peppers, mushrooms and onions with salt, pepper and Italian seasoning until fragrant (about 5 minutes, stirring occasionally). Then whisk in the flour until combined. Pour in the beef broth and tomato sauce and let it come to a simmer. Then add in the cooked ground turkey.

Pour in the cooked shells or pasta of choice, heavy cream and Parmesan. Stir to combine. Taste and adjust salt and pepper, as desired. If you would like it creamier, add more heavy cream.

*Optional to make a pasta bake: place pasta in an oven safe dish (or leave in dutch oven) and bake at 350° F. for and additional 20 minutes. You can top with more Parmesan if desired. Enjoy.

Other seasonings that make a great addition, but not necessary include garlic power, onion powder, red pepper chili flakes, dried oregano and cayenne. 

https://content.jwplatform.com/videos/gKEAIOLh.mp4

Sharing a family-friendly recipe for an Easy Shell Pasta with Ground Turkey! Shell pasta in a creamy tomato sauce, ground turkey and I snuck in a few veggies too! Easy to make, cheesy, creamy, can be made with ground beef, add in ricotta or spinach too!

Easy Shell Pasta with Ground Turkey

For a fresh twist on pasta salad, try my easy make-ahead Mediterranean Orzo Salad. It&#039;s packed with delicious roasted vegetables and is one of my favorite grab-and-go lunch ideas.

Mediterranean Orzo Salad

bell peppers

asparagus spears (ends

grape tomatoes (halved)

olive oil (divided)

orzo pasta (uncooked (see note 2))

garlic (minced)

chicken broth ((see note 3))

lemon zest

lemon juice (from 2-3 lemons)

basil leaves (chiffonade)

feta cheese (crumbled (see note 4))

Salt and black pepper

Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to prepared baking sheet and roast until softened, about 25 minutes. Return to the large bowl. 

Meanwhile, add pine nuts to a small dry skillet. Toast over the lowest possible heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.

Heat remaining 1 tablespoon olive oil in a medium (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently. 

Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.

Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.

Add basil, feta cheese, salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss to combine. Serve at room temperature.

Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!

Mediterranean-Inspired Orzo Pasta Salad

dry orzo

finely chopped red onion ((1/2 medium onion yields ~1/2 cup or 70 g))

cherry tomatoes, quartered

yellow bell pepper

pitted kalamata olives, roughly chopped

artichoke

basil,

Tbsp olive oil

Tbsp lemon juice

lemon lemon

maple syrup

sea salt and black pepper

yeast

Tbsp pasta water

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions. Reserve 1/4 cup (60 ml) of pasta water, drain the pasta, rinse with cold water, and toss with a little olive oil. Set aside to cool.

While the water boils/pasta cooks, prep the pasta salad ingredients and make the dressing.

Add the olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and pasta water (once it’s ready) to a large mixing bowl and whisk to combine. Add the finely chopped red onion and mix again.

Add the tomatoes, bell pepper, olives, artichoke hearts, parsley, and cooked orzo to the mixing bowl. Toss well to combine.

Mix in the basil just before serving. Taste and adjust as needed, adding more salt for overall flavor, lemon juice for brightness, or herbs for freshness. Store in an airtight container in the refrigerator for 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=5azo0U-D7Zk

Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/mediterranean-orzo-pasta-salad/
 
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Mediterranean-Inspired Orzo Pasta Salad | Minimalist Baker Recipes

This orzo pasta salad is packed with black beans, corn, and chopped red peppers tossed in a balsamic vinaigrette. Quick and easy!

Orzo Pasta Salad with Black Beans and Corn

garlic salt

red bell pepper

corn (11 oz.)

low-sodium black beans (15 oz.)

kosher salt,

black pepper,

Bring a large pot of salted water to...

Bring a large pot of salted water to boil.

Prep the other ingredients while waiting for water...

Prep the other ingredients while waiting for water to boil: chop red pepper into 1/2-inch chunks, and rinse black beans and corn.

Add the orzo to the boiling water and...

Add the orzo to the boiling water and cook until just done, according to package instructions (around 9-10 minutes).

While orzo is cooking, make the dressing by...

While orzo is cooking, make the dressing by whisking together olive oil, balsamic vinegar, garlic salt, and pepper in a large bowl.

When orzo is finished cooking, drain it and...

When orzo is finished cooking, drain it and rinse with cold water. Then add to large bowl with the dressing and stir until all the dressing is incorporated.

Stir in red pepper, corn, black beans, and...

Stir in red pepper, corn, black beans, and parsley.

Season to taste with salt and pepper—or extra...

Season to taste with salt and pepper—or extra garlic salt, if you prefer.

This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!

Orzo Salad 

dry orzo pasta (uncooked)

Turkish cucumbers, sliced (about 2 cups) or use English cucumbers

cherry tomatoes, halved

baby arugula (optional or sub baby spinach)

basil

garlic

lemon

½ teaspoon salt, more to taste

cracked pepper

Cook orzo in generously salted water. Drain and rinse with cold water until cooled.

Place basil, garlic, and lemon zest in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times until combined, but not smooth.

Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions like; cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.

Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I&#8217;ll usually add another ¼ teaspoon. Adjust the lemon adding more to taste.

I just finished making it for a potluck that got canceled for smoke reasons... but oh my,  it is delicious!  So happy I get to eat it all week now for lunch.   I think I will add some steamed beans to up the veggies even more.  Thinking some sweet peppers might also be good.  Only real change - I added pinenuts to the pesto recipe.  Pulled everything from the garden.   Will be making again for sure.   Thanks so much!!

Over and over I find myself loving your recipes - they're delicious as written, have lots of options and stimulate my imagination, plus my husband loves them!  What could be better!

This was so wonderful. Im making a second batch because the first went so fast!!!!  I added chickpeas and used whole wheat orzo. Tip for the dressing ( which was perfect as is): I added some shallots and the liquid from a can of chickpeas  into the dressing to stretch it and reduce calories, it was very very good). Thank you! I’ll be making many more of your recipes

This salad is simply superb. I didn't add any suggested extras and it is just delicious. It doesn't need anything extra, the lemon and basil is so refreshing. Everyone loved it. A keeper that I will be making again and again.

Orzo is my favorite pasta for summer salads - thank you for this new addition to my rotation! It was so easy and the flavors so fresh and bright. I used purple basil from my garden, and added cucumbers and baby kale, and sheep's milk feta, garnishing with halved cherry tomatoes and a few kalamata olives. I can't get enough of this and it is better the next day for lunch!

Such a simple and delicious recipe with easy to find ingredients.

really simple recipe but incredibly tasty and so-vegan-friendly xxx added pine nuts and for the non-vegans - topped it with parmesan.  Will definitely be making again.

I want to make this for a potluck and need 16 servings! Any advice on how to increase the servings? 
(I just had a house guest here who devoured this salad! Had to make another batch!)
Thanks!

Forgot to do the rating!! Top marks for sure :)

Another favourite to add to my list!  Took this to a BBQ and it was a hit!

So fresh with basil and lemon.  I added arugula, sunflower seeds and feta.

I will be making this one again, for sure!

This was so simple but so delicious! I added feta and poached chicken. I made extra dressing so I could use it in other dishes.

Delicious. I added fresh corn off the cob, feta, and avocado. Yum!

In need of a light vegetarian lunch, side dish, or dinner? Mediterranean Orzo Pasta Salad is just the colorful, healthy salad recipe for all three jobs!

Mediterranean Orzo Pasta Salad

lemon juice (about ½ lemon)

Salt and pepper (to taste)

cucumber

cherry tomatoes (sliced in halves)

½ red onion (diced)

Kalamata olives (sliced)

baby bell peppers (sliced (or one regular bell pepper))

Cook the orzo according to package directions. Drain and set aside to cool, about 10 minutes.

Mix all the dressing ingredients in a small bowl or jar. Whisk or shake with lid on vigorously to combine.

In a large bowl, mix cooled orzo, vegetables, Kalamata olives and cheese. Add about half of the dressing and toss to coat. Keep refrigerated for about 2 to 3 hours and add remaining dressing before serving.

There&#039;s so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.

Lemon Orzo Salad Recipe

dry orzo pasta

English cucumber

chickpeas (drained & rinsed)

(1 1/4 ounces) crumbled feta cheese

Kalamata olives (quartered)

basil leaves (thinly sliced)

mint leaves (thinly sliced)

agave nectar ((or honey - not vegan))

salt

Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Drain well, giving the colander a shake to get rid of extra water. Transfer to a serving bowl.

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The most viewed orzo pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine