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–+ servings

Orzo Pasta Salad

This isn't the same old pasta salad. In fact, it's got great Greek inspiration. Made from orzo pasta, fresh vegetables put a hot twist on a cold dish.
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Course Pasta, Pasta Salads
Cuisine Continental
Servings 10 servings
Calories 2555.84 kcal

Ingredients
  

  • 1 1/2 cup(s) orzo pasta (rice-shaped pasta)
  • 2 tablespoon(s) olive oil
  • 1 1/2 cup(s) crumbled seasoned feta cheese (such as basil and tomato, about 6 oz.)
  • 1 cup(s) chopped red bell peppers
  • 1 cup(s) chopped yellow bell peppers
  • 6 ounce(s) pitted kalamata olives
  • 4 green onions, chopped
  • 2 tablespoon(s) drained capers
  • 1 1/2 floz fresh lemon juice
  • 1 tablespoon(s) white wine vinegar
  • 3 teaspoon(s) minced garlic
  • 1 1/2 teaspoon(s) dried oregano
  • 1 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) ground cumin
  • 1/2 cup(s) olive oil
  • 1 1/2 ounce(s) pine nuts, toasted

Instructions
 

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite; drain.
  • Rinse with cold water; drain well.
  • Transfer to large bowl.
  • Toss with 2 tbsp olive oil.
  • Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
  • Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl.
  • Gradually whisk in remaining 1/2 cup olive oil; season dressing to taste with salt and pepper.
  • Add dressing to orzo mixture and toss to blend.
  • Season to taste with salt and pepper.
  • Can be prepared 6 hours ahead.
  • Cover and refrigerate.
  • Garnish salad with pine nuts and serve.
  • Ready in 40 min 30 min prep.

Nutrition

Calories: 2555.84kcalCarbohydrates: 114.12gProtein: 53.48gFat: 213.37gSaturated Fat: 42.42gCholesterol: 120mgSodium: 5312.04mgFiber: 17.69gSugar: 18.37g
Keyword Lemon, Orzo Pasta, Tomato, Vegetables
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