Best 3 Italian Orzo Salad Recipes

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Are you looking for a refreshing and flavorful summer salad that's perfect for potlucks, picnics, or light meals? Look no further than the Italian orzo salad! This vibrant and colorful dish combines the tangy brightness of lemon, the savory richness of sun-dried tomatoes, the nutty crunch of toasted pine nuts, and the hearty chewiness of orzo pasta. Tossed in a simple yet delectable dressing made with olive oil, red wine vinegar, and fresh herbs, this salad is a symphony of flavors and textures that will tantalize your taste buds. With variations including roasted vegetables, grilled chicken, and creamy feta cheese, there's an Italian orzo salad recipe for every palate.

Here are our top 3 tried and tested recipes!

ITALIAN ORZO SALAD



Italian Orzo Salad image

This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1-3/4 cups (7 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

ORZO SALAD



Orzo Salad image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 cups

Number Of Ingredients 17

2 teaspoons lemon zest (1 lemon)
6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 3/4 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup pitted and halved Kalamata olives
1 cup roughly chopped walnuts
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
3 tablespoon kosher salt
1 pound dried orzo
6 ounces brine-packed Greek feta, crumbled (optional)

Steps:

  • To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
  • To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
  • Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
  • Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  • Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

Tips:

  • Choose the right orzo: Smaller orzo cooks faster and is better for salads, while larger orzo is better for soups and stews.
  • Cook the orzo al dente: Orzo should be cooked until it is tender but still has a slight bite to it.
  • Use a variety of vegetables: This will add color, flavor, and texture to your salad.
  • Don't overdress the salad: A light vinaigrette or lemon-olive oil dressing is all you need.
  • Let the salad chill before serving: This will allow the flavors to meld and the salad to become more refreshing.

Conclusion:

Orzo salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be tailored to your own taste preferences. With so many different variations to choose from, there is sure to be an orzo salad recipe that everyone will love.

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