Total Time
Prep 20 mins
Cook 0 mins

Not your typical pasta salad; it's better:D I got it from a coworker and I tweaked it at home. It came out so well I thought I would post it. Its popularity at work was due to adding dressing sparingly. Start with a quarter cup, then taste and adjust if you think it's necessary. I've included instructions for a low-fat Italian dressing that I made with an envelope of Good Seasons Italian dressing mix. If you're not concerned about your fat intake, you can follow package directions (or use your favorite Italian dressing). I was able to make this in 20 minutes by cutting veggies while orzo was cooking and served it as a one dish meal. A good pot luck dish too (can be doubled easily).

Ingredients Nutrition


  1. Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
  2. Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
  3. Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
  4. Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.
Most Helpful

I brought this to our ladies bunko night and it was a big hit! I used 3/4 cup of dressing. I did not rinse the pasta and, of course, it got sticky. I mixed 1/4 cup of the dressing into the pasta and mixed it in to loosen it up - worked great and the pasta absorbed the dressing. It sat while I prepped all the veggies. A repeater!

karenfar November 09, 2012

This was a very good salad packed with all kinds of wonderful flavors and colors. I especially liked the instructions for the dressing; it was just the right touch. I made a few minor tweaks to the ingredients, using roasted red pepper instead of sun-dried tomato, and using green bell pepper instead of yellow or orange. I also left out the onions. This was very good, leftovers were great the next day for lunch, too.

Ginny Sue September 06, 2009

This salad was outstanding! All the ingredients blended together for a wonderful flavor. I added fresh mozzarella and used black olives instead of kalamata. And I couldn't find any tomatoes not packed in oil. So I rinsed them first before adding them to the salad. I also used 3/4 of the dressing then chilled the salad and added the rest of the dressing the next day before serving. My shower guests loved it. I will definitely make this recipe again!

maggiemaye October 02, 2006