I enjoy reviewing recipes but the best part is sharing the results with others. This Orzo salad was a delight to prepare, full of colors, flavors and textures. It was just right to take to a gathering, and that was exactly what I did!
Our family went on a trip to the mountains and it was an amazing day. Good people, good food, and great weather, not to mention my older son caught his first fish ever! A beautiful fresh water trout that ended up being his dinner the next day.
Pasta salads are ideal for summer picnics, cook-outs, and more. This is a dish that I didn’t grow up having but quickly got familiar with since most summers in America involving food have some sort of pasta salad combination.
Crumbled Feta cheese gives a nice touch without overpowering the salad. The peppers and olives bring more bursting flavors, textures, and amazing summer colors.
Orzo Pasta Salad
Adapted from Bon Appetit October 1997
- 1 package orzo (rice-shaped pasta)
- 1 cup crumbled feta cheese
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3/4 cup pitted black olives
- 4 green onions, chopped
- 2 tablespoons drained capers
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
Cook orzo in salt and water until tender but firm to bite. Rinse with cold
Transfer to a large bowl and add green onions, olives, red peppers,
yellow peppers, feta cheese, and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a
Gradually whisk the olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt
The pasta salad was prepared a day before and refrigerated.
Do you have a favorite pasta salad recipe? Drop a note in the comment box below. It is always a delight to hear from you.