By dicentra on April 04, 2006
Photo by -Sylvie-
Photo by -Sylvie-
"This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold."
Serving Size: 1 (113 g)
Servings Per Recipe: 4
"Everybody that I have made this for like this. I've made this a couple of times already with different types of pasta. One time I added in some olives and shredded chicken for protein,another time tomatoes. I always use less oil than called for, maybe 1/8 of a cup."
"This was really delicious. I too used less olive oil maybe an 1/8th of a cup and just the juice and zest of one lemon -didnt bother measuring. I also grated the carrot as my husband will pick them out if I don't. Nice salad to go along with our burgers tonight."
"A wonderfully refreshing salad. What I liked the best was how mellow the tastes were. I reduced the oil to 1/4 cup and served it cold. I will definitely use this recipe again and might try adding different veggies to see how it tastes. Thank you for sharing!"
"This looked really pretty, I made it the day before so the flavors could intensify. Just not nearly enough flavor for us though."
"Wow this was good! I added sprouted lentils, a little mozzarella, and avocado (a ripe avocado contributed great flavor and lentils add protein). I liked it much better after it was chilled a few hours. Thanks so much for posting!"
"I made this for DH so he'd have something around to eat instead of chips and unhealthy snacks. He really liked this- we both did. I topped this tasty little salad with fresh mozzarella chunks for some added protein. Thanks so much for posting this! I'll be making this again."
"This was really good. I liked that it was so easy to sub ingredients in for the things we don't like. The dressing is a little strong when tasted by itself but it's perfect on the salad!!"
"This was a great salad to make ahead as it lasts well in the fridge and it looks very attractive with all the little colourful crispy vegetables. I reduced the oil a little in this recipe and added a cup of drained corn kernels to it. It made a great accompaniment to some chicken souvlakia I had grilled. The next day I added some chopped fried bacon to it and ate it as a main meal. Yum!"
"First off, I loved the "mouth feel" of this salad. Its really good, I did add some more seasoning, but otherwise followed your directions. The orzo is really a different pasta then we are used to, we liked it. Thank you for sharing this with us. It is really good after sitting overnight."
"Made this for an anniversary party & it got rave reviews. I used an entire box of orzo so I stayed with the olive oil measurement. I doubled the lemon. So easy & it's nice to have a pasta salad made without mayonnaise. Huge hit, this will be come a regular summer side. It got better as it sat in the fridge."
"My first ever orzo recipe. I left out the carrots; used less bell pepper; yellow onion instead of red & dried parsley rather than fresh. I added tomato, cucumber, & green peas. After tossing the salad with dressing, I thought the taste was rather bland, so I added some feta cheese as suggested in some other reviews and that was just the right ingredient to rev up the flavor."
"So good I had to make it a second time in less than a week! It has lots of possibilities for embellishment too - cheese (feta?), cubed meat? etc. Mmmmm!"
"I made this for a potluck at work and it was a hit. Thanks for the great recipe. It was also very easy to make (which I loved). I will most certainly make this again."
"Needed something quick. It was my limbo night. 5*'s"
"I just finished making a big batch for lunches this week. I had to try it while putting it in tupperware; it is so good! I also used less oil like everyone is saying. I sprinkled some feta on top like some others suggested as well--not because it needs the extra flavor, but because I need the extra protein. Tasty with or without the feta. And so cheap (about $3 for about 4 lunch servings) and easy!"
"Delicious! I made just a couple of changes: I only used 1/4 c of oil, and I used limes instead of lemons because that's what I had. I served it cold, as a lunch main dish with some feta chunks in it. I might try adding some grilled chicken, too."
"I made this the other night with a scallop bake. Great! I used carrots, gypsy peppers, heirloom tomatoes & a regular yellow onion. I also just used dry parsley. I too used less olive oil but just eyeballed it...I served it cold, it seemed odd having it warm with fresh veggies in it. Great staple for many meals!"
"This made a very nice lunch. I used 1/4 cup olive oil instead of the full 1/3 cup, and I thought that was enough. The only other change I made was to use more parsley than called for. For me, this recipe made 8 servings (definitely more than 4). This tastes really fresh and uncomplicated. Thanks for posting!"