Reviewed: Jan. 17, 2008

This is a wonderful dish. It's very light, yet very flavorful, and with tri-color orzo it's a very colorful dish. I cut the recipe in half, substituted walnuts for the pine nuts, added a small can of sliced black olives (as per another reviewer's suggestion), and added 1/2 teaspoon garlic salt to the vinaigrette. Truly a 5 star recipe. Highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 12, 2008

Very delicious! I love the contrast in texture and flavour from the combination of ingredients.

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jL

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Vermont, USA

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Reviewed: Dec. 31, 2007

My entire family loved this! I read some of the previous reviews and used about 2/3 of a one pound box of orzo. I also had a small can of sliced black olives in the pantry so I added them. I think that really helped. As far as extra dressing is concerned, if this sits a few days I can see where it would be needed. But since I didn't use all of the orzo this came out perfect. Again, definately a keeper. This would be great at a pot luck or summer BBQ.

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MrHappy1353

Cooking Level: Expert

Living In: Frontenac, Missouri, USA

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Reviewed: Dec. 20, 2007

Really good. I didn't use all the olive oil but next time I will. A little dry. However, I think next time I will use Sundried Tomatoes packed in oil for a more robust flavor.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Dec. 14, 2007

This is a wonderful recipe and a new favorite. It reminds me of the chicken florentine salad at macaroni grill. I added sun dried tomatoes and sliced olives. Thank you for this recipe!

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jg

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Reviewed: Nov. 26, 2007

Agree with other reviews on two things: 1)Toast the pine nuts 2)Use less pasta OR plan to add more vinegar/oil the next day. I really liked this otherwise, and I will make again.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 13, 2007

I had most of these ingredients lying around and needed a quick side dish. It really worked out for the best. I omitted the onion and white pepper. I toasted the pine nuts and basically scaled back everything. So the ratios are pretty flexible. Just mix until it feels right. But it's delicious!

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Paige D.

Cooking Level: Intermediate

Home Town: Ware Shoals, South Carolina, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 4, 2007

This is so good. Even better the next day. You may need to add a little extra balsamic vinegar to it the next day, but great as a leftover.

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DAYLILY54

Cooking Level: Expert

Home Town: Santa Fe, Texas, USA

Living In: Niceville, Florida, USA

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Reviewed: Oct. 14, 2007

Yummy! I love orzo and pine nuts and this salad rocks! Definitely a keeper.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 22, 2007

This was great. Thanks for sharing.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 16, 2007

This is a great summertime salad. I am not so keen on raw onion, so I generally leave that out. Last time I made it, I subbed cashews for the pine nuts. I like to add a bit of fresh basil leaves in addition to the dried as well as a sliced cucumber. Some roasted chicken strips (the packages of pre-cooked work well) round out the flavors nicely, and a sliced tomato add another splash of color that makes the salad come alive! LOVE this dish. Leftovers taste even better....

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Christina

Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 14, 2007

Fiance liked this! He's not big on oily or creamy sauces for pasta salads and he gave this a thumbs up! I felt it was a bit too much pasta though.

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Sep. 10, 2007

This recipe is extremely bland. It taste to much like vinegar

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Liz K

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Reviewed: Sep. 9, 2007

Love this recipe! Very easy and tasty. Only change I made was to toast the pine nuts before I added them. No leftovers and my sister-in-law asked for the recipe.

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BamaHaole

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Sep. 9, 2007

Excellent salad! Has turned into my standard potluck dish and people always reach for seconds, thirds, and fourths. I consider the pine nuts optional as the salad is just fine without them, but consider the orzo to be a must-have -- the salad is just not the same with any other type of pasta. Light, flavorful, delicious, and attractive.

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PEANUTPUTTER

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 6, 2007

My husband and I love this recipe. I made it once a week for a while. Our guests love it too.

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crackerfan

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Reviewed: Aug. 29, 2007

I make this recipe for parties every chance I get. It is always very well received, even by people who don't think they'll like it. I usually use rigatoni pasta b/c I think it looks more appetizing, and I always add tomatoes. I'll sometimes add roasted red peppers for variety, and I use balsamic vinagrette dressing.

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 26, 2007

Very good! I used fresh basil and added tomatoes. We took it on a wine tasting picnic and it was a hit! Nice change from the typical pasta salad.

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robandruthanne

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Reviewed: Aug. 22, 2007

Good recipe. I shredded spinach in food processor & is much prettier-makes orzo appear green. Personally, you can use less than 1/2 the spinach & still tastes & looks the same w/o being so "soggy" or tough on your stomach.

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BURRITOSMOM

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Reviewed: Aug. 16, 2007

Delicious. This recipe makes a ton though so next time I will cut it in half, if not thirds.

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Chase

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Spinach and Orzo Salad

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