Reviewed: Aug. 22, 2009

Great, I was able to make it ahead for company so that dinner was easy. The flavors are just great. Everyone loved it.

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Reviewed: Aug. 12, 2009

This dish is always a hit wherever I bring it. Even though I love kalamata olives, they tend to take over. I like all of the subtle flavors so I usually don't put the olives in. Sometimes I put the olives on the side. My whole family loves this pasta salad.

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Kris

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Reviewed: Jul. 19, 2009

Absolutely LOVED THIS! I did not cook my orzo in chicken broth nor did I add the butter to it after, just rinsed. I only had regular (light) feta so used that & decided not to use the juice from the capers but did add more fresh lemon juice to compensate. Made this to go along with Feta Cheese Turkey Burgers/Spicy Turkey Burgers from this site for our youngest son's 2nd birthday with our families. SO GOOD...will certainly make this one again, hubby proclaimed as his new fave orzo salad!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 13, 2009

Delicious! I'm not a huge fan of feta and added only 6 oz. instead of 12 and it was perfect. I didn't change a thing. After 3 days, I swear, it is getting better and better.

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PATHEFLIN

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Reviewed: Jul. 8, 2009

My husband enjoyed this more than I did. I followed the directions except using veggie stock. I do not enjoy olives so I put them separate so my husband could add them to his own dish. This was the first time I tried capers and unfortunately I did not like them. I recommend to all others trying them for the first time to try before you add the liquid to the dish. I substituted walnuts for pine nuts to reduce the cost. The spices added much flavor to the pasta.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jul. 6, 2009

What a refreshing salad!I too omitted the capers (personal preference) and used plain feta. I didn't toss the orzo with butter after I cooked it and had no problems with it sticking. Per other reviewers suggestions, I dry toasted the pine nuts. Be careful when preparing the garlic. Mine burned the first time, good thing I had extra! I prepared mine early in the morning and served it later in the day. I did have to add a very small amount of additional olive oil (about a tbs) because the pasta seemed to have soaked it up (maybe because I omitted the butter?) The flavors and texture were absolutely delicious! I might try fresh herbs next time. Thank you for a wonderful recipe. I will definitely be making this again.

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Texas ranger

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Burke, Virginia, USA

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Reviewed: Jul. 5, 2009

Very good, but I didn't have enough feta, unfortunately. I did use some parmesan to fill in the gaps, but I think feta would have been best. I also didn't put in the spinach because my pan wouldn't fit it. Finally, I added roasted red peppers and it looked (and tasted) great! Enjoy.

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jwiehe

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I omitted the capers and pine nuts and used only 6 ounces feta. I found that 4 cups of broth was not enough and the orzo was drying out before it was done so i added a little water and it was fine. (i may have been cooking it too hot) Served with greek chicken from this site. This orzo is very flavorful and quite yummy. Will make again for sure.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jun. 27, 2009

Excellent! I blanched the spinach, but otherwise kept to the recipe - everyone enjoyed this one!

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deb

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

Don't change a thing! Unless you add some cherry tomatoes. Made this with a lemon marinated lamb chop and roasted beets. Very filling, I cut the recipe in half and it made enough for 6 servings!

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Jun. 9, 2009

Crazy delicous!! Just served this to a party of 8 and had plenty of leftovers. Definately will make this again. Truly scrumptious and perfect for a summertime party.

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Holly Stefl

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Reviewed: Jun. 6, 2009

This was delicious! A welcomed change from the regular ol' pasta salad. I used fresh basil and thyme and added them in with the spinach for fresher flavor. Another reviewer suggested dry roasting the pine nuts...next time I'll do that as well...to brown them up a little better and prevent my garlic from browning. I didn't have kalamata olives so I used black olives and I did add chopped artichoke hearts and grape tomatoes for color. BUT this recipe on it's own deserves 5 stars. Thank you for the recipe:)

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saucymama

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Oh, wow. This is SO GOOD! Excellent combination of flavors and textures. The only changes I made were to use veg broth and fresh herbs (I added the basil with the spinach rather than sauteing it), and olive oil instead of butter. I'll dry-toast the nuts next time--they seemed a little soggy from toasting in the oil, and my garlic started to burn. Still, absolutely delicious--a new favorite!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 6, 2009

This recipe is so full of flavor! My husband and everyone at work raved over it. I did not use pine nuts (didnt have any) and they were not missed. An excellent salad with vibrant mediterranean flavors!

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SusanM

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Reviewed: Mar. 9, 2009

Great just like it is, or add thinly sliced red onion, thanks for a refreshing change of pace.

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StableBoy

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Reviewed: Jan. 14, 2009

Delicious light salad. Perfect for summer gathering or anytime. Makes a lot!

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Becca

Cooking Level: Expert

Living In: Pell City, Alabama, USA

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Reviewed: Dec. 1, 2008

My husband said to retire the old pasta salad recipe. This had lots of flavor, as I followed the suggestion to let it sit for a day before eating. I added caramelized onions and I swapped pine nuts for pumpkin seeds.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 1, 2008

Okay, made this this afternoon, made myself not eat it for lunch, and had it with sanzoe's Caramelized Garlic Chicken....very good together! :) I followed the recipe exactly, but for guessing a bit on the capers(cus I only have a huge jar ;), and I didn't have basil feta, so I used plain, I didn't chop my spinach and I used fresh herbs, cus I had them. None of the changes were significant enough to change the taste or texture of the dish, so I still feel fair in rating it high. :) Those herbs cooking with the pine nuts, garlic, pepper and oil smelled SOO good! :) So, this is a very original recipe, and I'm so glad to have tried it! :)

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Keni

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

Loved this recipe! I had almost all the ingredients, but not the right AMOUNTS, but it still worked out delicous. My package of Feta was only 6 oz., and my pine nut pkg. was only 2.5 oz. AND I was out of olives, so omitted them. That being said... you can make this recipe a little cheaper and still be a 5 star! Light enough for summer heat eating and hearty enough for an entree AND nice enough for company! Thanks Prell2k for a wonderful recipe and Tizzylizz for suggesting!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 5, 2008

Yummy, I loved this salad. it was a hit at yesterday's foruth of July celebartion. very easy to make. the only change i made was i had to use regular feta as my local store did not have the flavored. Yumm. thanks Prell for a great salad

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