Zippity Dooo Daaaa Orzo Salad!
photo by May I Have That Rec
- Ready In:
- 2hrs 50mins
- 1⁄2 cup olive oil, for salads
- 1 teaspoon lime zest
- 1⁄4 cup lemon juice
- 2 tablespoons fresh basil, finely chopped
- 4 garlic cloves, finely chopped
- 2 -3 tablespoons Dijon mustard
- salt, to taste
- pepper, freshly ground, to taste
- 1 lb orzo pasta
- 8 ounces feta cheese, crumbled
- 1 large orange bell pepper, chopped small
- 1 large red bell pepper, chopped small
- 1 1⁄2 cups tomatoes, seeded, and chopped
- 3 tablespoons capers
- 3⁄4 cup kalamata olive, pitted and quartered
- 1⁄2 red onion, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 2 green onions, chopped
- First cook your orzo pasta per package directions, cooking until al dente, and drain.
- In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.
- Then season the oil mixture with salt and pepper to taste.
- Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.
- Pour the vinaigrette over the pasta mixture and mix to combine.
- Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.
- Chill salad for 1-2 hours for best results.
- You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).
Questions & Replies
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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.
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 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.
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WOW! Incredible salad! I made this last week, and I agree with other posters, the flavor improves over time. I used only 1/4c. of olive oil and omitted the capers. Instead of Dijon mustard I used a Jalapeo mustard and pressed the garlic. This is such a versatile salad with many combos for many different tastes. Thank you so much for posting. I'll be making this again....and again.
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.
RECIPE SUBMITTED BY
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...