Total Time
Prep 50 mins
Cook 9 mins

I made this for a work potluck- and was asked repeatedly for the recipe, so I put it up here. I didn't take home very much of it! The sesame oil and pine nuts are a bit expensive, but I think they are what makes the recipe. It's very easy and fairly quick to prepare.

Ingredients Nutrition


  1. Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
  2. Toss in large bowl with 1 1/2 T olive oil.
  3. Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
  4. Gradually whisk in remaining 1/2 cup olive oil.
  5. Add salt and ground pepper to taste.
  6. Add dressing to orzo mixture and blend well.
  7. At this point taste the salad, and add more of whatever you prefer (I added more dijon).
  8. Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
  9. Sprinkle on top of salad just before serving.
  10. Can be made 1 day ahead.
  11. Makes approximately 10 cups.
Most Helpful

We thought this was fine. If we make it again, we'll probably omit the celery.

Paris D August 07, 2011

Really tasty. I like the orzo pasta because it's not too "pasta-y". I didn't have bell peppers so I used some shredded carrots, spinach, and tomato. It was very nice, but I think I would use less oil next time; it was a little greasy.

enigma256 May 31, 2010

Excellent salad! Went over well at a church potluck. I must disagree with some other reviewers----I loved the subtle curry flavor. It was not overpowering at all. Perhaps the negative curry opinions come from a preconceived notion when you read the recipe. You may question how all those many flavors are going to work together. But, believe me, they do!

northpointer2 March 18, 2009