By Chef #208121 on June 15, 2004
Photo by Sue Lau
Photo by Sue Lau
"Perfect do ahead or picnic salad from Macrina Bakery & Café Cookbook"
Serving Size: 1 (406 g)
Servings Per Recipe: 4
"I made this for a recent Zaarfest and while I liked the salad in general, as another reviewer said, the dressing is a little heavy on the oil. I also couldn't taste the lemon, although I used the juice of 1-1/2 lemons. Next time I make this, I will cut back a bit on the oil and replace some of the lemon juice with wine vinegar. I feel that will improve the flavour enormously. I found also that this salad tastes better after being in the fridge for a couple of days."
"This was delicious. I did alter it a bit - used pine nuts and substituted orange champagne vinegar for the red wine vinegar (and used alot of it). Awesome and easy, I will keep this recipe on hand for when I need an impressive make ahead salad!"
"Just made this for the second time and it was once again delicious. I sauteed some chicken in olive oil, lemon juice, garlic, salt and pepper, then shredded it and added it to the salad for some extra kick and a little protein. The only other changes I made were to leave out the walnuts and parsley, just a personal preference. Thanks for posting!!"
"We had this at a Ontario Zaarfest. It is very nice."
"Great salad. DH loves orzo and this is the best salad I've made in a long time. I did leave out the nuts. Served with Recipe #13285, Recipe #66596 and for dessert, Recipe #326367."
"Great light salad that matches perfectly with BBQ meats. I followed the advice of others and only used part of the dressing (until I thought there was enough). I followed the rest of the recipe perfectly, although I wouldn't use walnuts next time (they are not needed)."
"This was very very good. I added some romaine lettuce and grilled shrimp to mine to make it a main dish. (and it tastes just like the shrimp orzo pasta salad we usually purchase.) We had no walnuts so we used pine nuts but they could easily be left out without taking away from the salad. Reduced the amount of olive oil in the dressing. PS The dressing, as listed, makes ALOT and could easily be halved for the pasta salad. Thanks for posting!"
"Best orzo salad yet! Cut dressing in half, and with that only did 1/4 cup and 1 tbsp of olive oil. Also, only used 1 tbsp olive oil to toss pasta. Used pecans instead of walnuts, b/c were on special and they were so good in it!! Proportions seemed great on everything else; very, very tasty. Thanks!"
"Awesome. Thank you."
"Lovely salad! Used little more lemon juice than instructed, for added flavour."
"This was great! I omitted the feta cheese, and allowed the salad to sit in the fridge for a few hours before serving...I served this on our rooftop patio with spicy homemade hummus with homemade pita chips and baby carrots, and sparkling mineral water and everyone loved it! Thanks!"
"Nice and refreshing alternative to fatty macaroni salad. I used only 1/3 of a cup of olive oil for lemon vinaigrette and it was wondeful. Thank you very much."
"outstanding! made exactly as the recipe states. One thing though, it served about 6-8 for a main meal... I had alot leftover! Leftovers were good though..."
"This was great. I used small grape tomatoes instead of the red pepper and it was wonderful! I made this for a BBQ, and everyone loved it. Thanks for the great recipe! I will be making this one again."
"The salad has a good flavor but the vinaigrette was a little too heavy on the oil for my taste. The recipe itself seemed to me to be a little unorganized, as I would generally cook the pasta first before preparing any of the vegetables for the salad. So, one needs to read the recipe through to keep from wasting time in the kitchen. I think I would have preferred this as well with a different type of nut than walnuts with the other ingredients, perhaps something like pine nuts. But that's a matter of personal taste. Overall, a nice recipe, I probably would make it again. Thanks for posting!"
"Yum! This is a great salad that looks fantastic as well as tastes good. I took this to a club event and got asked for the recipe because people couldn't stop picking at it. The vinaigrette keeps really well and the salad keeps up well to tropical temperatures. Perfect for the BBQ."