orzo salad

If you’re looking for a perfect side dish for summer – here it is!

orzo salad | TetaLizza.com

I learned about this recipe from a friend of mine when she made it for her sister’s baby shower. She had made a tad too much and I was happy to take home some leftovers at the end of the party. If you’ve never made orzo before – WARNING – the tiny little rice-shaped pasta expands and multiplies…for realzzzz. You will find yourself thinking “that’s not enough” and adding in the rest of the bag…a whole other bag…and even though I warned you, you’ll still do it. Lucky for you though, this orzo salad is so delicious you’ll have no problem finding takers.

orzo salad | TetaLizza.com

Heading to a bbq? Planning a picnic? Family potluck? This salad is the perfect take-a-long for any event. The combination of fresh herbs, crisp cucumber and lemon dressing is delicious with all the flavors blending so well together. BONUS: It keeps for days!

orzo salad | TetaLizza.com

Since orzo is so tiny, it really works well in a salad as each forkful is jam-packed with flavor. Have fun and experiment with any additional ingredients and let me know how it turns out. You’ll see I threw in some grape tomatoes – such a lovely pop of colour! Try adding some chopped asparagus, black olives, sun-dried tomatoes, roasted eggplant…or, just more feta!

orzo salad
For the dressing
  1. 1/2 cup freshly squeezed lemon juice ( about 3 lemons)
  2. 1/2 cup extra virgin olive oil
  3. 2 tsp salt
  4. 1 tsp freshly ground black pepper
For the salad
  1. 1lb (454g) bag of orzo (rice-shaped pasta)
  2. 1 cup minced scallions, white and green parts
  3. 1 cup chopped fresh dill
  4. 1 cup chopped fresh flat-leaf parsley
  5. 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  6. 1/2 cup small-diced red onion
  7. 3/4lb feta cheese, crumbled
  8. OPTIONAL: approx. 20-30 grape tomatoes, cut in half
For dressing
  1. Whisk together the lemon juice, cup olive oil, salt and pepper.
For salad
  1. Cook orzo according to package directions. Drain and pour into a large bowl.
  2. Add the scallions, dill, parsley, cucumber, onion, and tomatoes (optional).
  3. Drizzle dressing over mixture and toss well. Add the feta and gently stir.
  4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate.
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
TETA LIZZA'S KITCHEN http://tetalizza.com/

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