1/3 Photos of Garden Herb Orzo Salad
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.
My Private Note
Units: US | Metric
- 16 ounces orzo pasta
- 1 cup pitted & chopped kalamata olive
- 1 cup chopped red onion
- 1 cup chopped roasted red sweet pepper
- 4 ounces creamy plain goat cheese
- 8 ounces of newman's own balsamic vinaigrette
- 1 tablespoon loose chives
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh marjoram
- 2 tablespoons fresh lemon basil leaves
- 1/3 cup fresh purple basil leaves
- olive oil
- 1Bring 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.
- 2While 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.
- 3Once the orzo is done, drain it and put it into a large work bowl.
- 4While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
- 5Next, 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.
- 6It'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.
- 7Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
- 8Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
- 9Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
- 10Add the herbs to the salad and blend.
- 11Add another 1/4 of the bottle of balsamic dressing and mix.
- 12Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
- 13You can add a bit more olive oil if needed. I usually add a few splashes at the end.
- 14This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
- 15I let this salad rest for a few hours for flavors to meld.
- 16I think it is best served at room temperature.
- 17Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.
Browse Our Top Pasta, Rice and Grains Recipes
You Might Also Like...View All Pasta, Rice and Grains Recipes
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: