Go Back
–+ 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.
Print Recipe Pin Recipe
Course Pasta Salads, Pasta, Rice & Grains
Cuisine Continental
Servings 8 servings
Calories 3392.3 kcal

Ingredients
  

  • 12 ounce(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
  • 3/4 cup(s) pitted kalamata olives
  • 4 green onions, chopped
  • 2 tablespoon(s) drained capers
  • 3 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) white wine vinegar
  • 1 tablespoon(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
  • 3 tablespoon(s) pine nuts, toasted

Instructions
 

  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente.
  • Drain.
  • In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour.
  • Cook until thick, stirring constantly.
  • When mixture becomes thick, add cooked pasta and refrigerate overnight.
  • The next day, add pineapple and oranges, whipped topping and marshmallows to taste.
  • Mix together and top with cherries.
  • Keep chilled until served.

Nutrition

Calories: 3392.3kcalCarbohydrates: 286.91gProtein: 75.28gFat: 219.15gSaturated Fat: 54.4gCholesterol: 200.25mgSodium: 3748.13mgFiber: 49.51gSugar: 28.46g
Keyword Vegetables
Tried this recipe?Let us know how it was!