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    You are in: Home / Recipes / Garden Herb Orzo Salad Recipe
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    Garden Herb Orzo Salad

    Garden Herb Orzo Salad. Photo by Paws in Hand

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    Total Time:

    Prep Time:

    Cook Time:

    54 mins

    45 mins

    9 mins

    Paws in Hand's Note:

    I enjoy making salads during the summer that I keep on hand to make meals easier. I love pasta salads, especially ones using orzo. This one was inspired by my herb garden. I had an abundance of oregano and marjoram, so I thought I would use those in a pasta salad. I am not a huge fan of mayonaise, so I do more with olive oils and vinegars. This salad also incorporates soft goat cheese which blends in to become part of the dressing. This salad does not have a lot of dressing, so it's not very saucy. I really liked the ease of preparation and the flavor was fabulous. My husband gave it a thumbs up. Hope you enjoy it as well.

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    Units: US | Metric


    1. 1
      Bring a large pot of water to boil and cook orzo according to directions for al dente. I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
    2. 2
      While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers. I don't chop too finely, but that is a matter of personal choice.
    3. 3
      Once the orzo is done, drain it and put it into a large work bowl.
    4. 4
      While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
    5. 5
      Next, while the orzo is still hot, add the goat cheese. IF the cheese comes in a log, you may want to slice it before adding. Blend.
    6. 6
      It's important to add the goat cheese while the orzo is hot. This allows it to blend and become part of the dressing. It takes a few minutes to make sure the goat cheese and dressing blend well. There will not be a lot of sauce. The pasta may be a bit dry at this point.
    7. 7
      Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
    8. 8
      Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
    9. 9
      Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
    10. 10
      Add the herbs to the salad and blend.
    11. 11
      Add another 1/4 of the bottle of balsamic dressing and mix.
    12. 12
      Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
    13. 13
      You can add a bit more olive oil if needed. I usually add a few splashes at the end.
    14. 14
      This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
    15. 15
      I let this salad rest for a few hours for flavors to meld.
    16. 16
      I think it is best served at room temperature.
    17. 17
      Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.

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    Ratings & Reviews:


    Nutritional Facts for Garden Herb Orzo Salad

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 198.5
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 2.2 g
    Cholesterol 7.4 mg
    Sodium 149.0 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 2.2 g
    Sugars 2.0 g
    Protein 7.4 g

    The following items or measurements are not included:

    balsamic vinaigrette

    fresh marjoram

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