This was a lovely salad and a change from the usual macaroni salad. I did use the olive oil and regretted it as it left a kind of aftertaste and the salad would have been much nicer with a light vegetable oil. I also scaled back the dressing ingredients by about a third and found it was just right. Finally I used dried basil and oregano but in much smaller quantities and omitted the red onion entirely. It was better the next day and I would recommend making it the night before a party.
Our family loved this tasty, healthy salad. My only tip would be to watch the added salt. By the time you get the feta, capers, and olives, in the salad, you really don't want to oversalt this dish. Even better the 2nd day.
This was really good! While the pasta was boiling, I made the dressing. When it was done, I poured the pasta right in so that it could absorb all the flavors and I could adjust the seasonings if necessary. While that was chilling, I prepared the veg so they were ready to be added when the orzo was cold. Very nice, light side dish.
Very good salad, I used lemon zest instead of lime and left out olives. It was a wonderful light salad.
I made this recipe to take to a goodbye-retirement party at work. It was delicious and folks enjoyed it. I followed the directions exactly and it did take a while to get everything cut up. This makes a TON of salad, way more than 8 servings (as a side). It was better the day it was made than the next day... the feta seemed to get stronger in flavor to me. I did enjoy the dressing and will use that with other combinations of pasta and veggies this summer.
I thought this was a pretty good recipe. The presentation was fantastic with all the different colors. A little heavy on the Feta for our taste. I didn't alter the recipe except to use a yellow pepper instead of the orange, but I don't think it made any alteration in the original. I didn't have an orange one. Creative.
Delicious and simple! I brought this to a potluck BBQ and everyone loved it! I made it close to the recipe, cutting the salt in half, (but did add salt to the boiling orzo for flavor), went scant on the oil reducing it by a tablespoon or so, and used only 6 oz. of feta. I also threw in some yellow pepper for even more color. Allow plenty of time for chopping. I used heirloom tomatoes, next time I'll use halved cherry tomatoes. Really, really tasty! I'm actually writing this one on a paper recipe card, yep, THAT good!
This is fantastic as a side dish or a main dish! It seems like the kind of recipe that caterers use and then we try to imagine what is making it so delicious. This is a real keeper for me. Thanks for sharing it!
This was really good! We doubled the lemon and capers, quartered the oil and just used a tiny bit of the Dijon for our tastes. This is sure to please.
This salad is just great; I've been looking for a good Orzo Salad; I should have known to come to this place. Thank you for sharing; its a keeper.