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"Great tasting pasta salad that I tend to eat way too much of... Feel free to make day before or morning of. Great for parties, just keep covered in refrigerator." — Renots
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1 cup uncooked orzo pasta
1/4 cup chopped sun-dried tomatoes
1/2 cup boiling water
1 tablespoon extra-virgin olive oil
1 lemon, juiced and zested
1/2 cup kalamata olives
1/4 cup finely chopped fresh parsley
1/4 cup crumbled feta cheese
salt and pepper to taste
Easy and yummy! I like sun dried tomatoes so I usually use 1/2 cup, but that is the only thing i adjust.
Salad was a bit bland, and very lemony. I think it would be better with a vinaigrette base.
10 Ratings
Delicious and super fresh! Great served on the side of sandwiches. I'm definitely going to make this again in the future for picnics and other outings. :)
Loved this salad!
Love this salad...fresh, light and super easy! Crowd pleaser!!!!
Great base line. I added a bit of minced red onion, and may try with a little red wine vinegar next time.
This dish was absolutely delicious. My husband thoroughly enjoyed it, he couldn't get enough. Thank you Renots
easy to make and delicious. Made it as per the recipe the first time. The second time I added red onion,mint and a splash of white balsamic vinegar.
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo Pasta Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 316 Calories from Fat: 101
This easy salad is bright with flavor and can be a side or entrée.
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