Orzo Pasta Salad
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5.0
21 reviews
Excellent
Orzo Pasta Salad
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For a fresh twist on pasta salad, try my easy make-ahead Orzo Pasta Salad. It's packed with delicious roasted vegetables and is one of my favorite grab-and-go lunch ideas.
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Ingredients
- 3 bell peppers diced (preferably 1 each red, orange, and yellow, see note 1)
- 1 bunch asparagus spears ends trimmed and chopped into 1-inch pieces (about 1 pound)
- 1 pint grape tomatoes halved
- 4 tablespoons olive oil divided
- 1/2 cup pine nuts
- 1 pound orzo pasta uncooked (see note 2)
- 2 cloves garlic minced
- 3 cups chicken broth (see note 3)
- 2 tablespoons lemon zest
- 1/2 cup lemon juice from 2-3 lemons
- 2 tablespoons fresh basil leaves chiffonade
- 8 ounces feta cheese crumbled (see note 4)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl.
- Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
- Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently.
- Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.
- Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
- Add basil, feta cheese, pine nuts, salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss to combine. Serve at room temperature.
Notes
- Bell peppers: I love the color and flavor variation that results with a mix of red, orange, and yellow. If you prefer, stick with three peppers of one color.
- Orzo: This small cut of pasta looks a bit like supersized grains of rice. It's perfect for this recipe because we cook it pilaf-style, which basically means toasting it lightly in oil. Israeli couscous is a terrific substitute if you can't find orzo.
- Chicken broth: Store-bought in a carton or can or 3 cups of homemade chicken broth; either works well. Swap in vegetable stock to make this pasta salad a vegetarian recipe.
- Feta cheese: The salty, slightly tangy quality of this crumbly cheese plays nicely with the other pasta salad elements. Goat cheese is a nice alternative.
- Yield: This recipe makes 10 (1-cup) servings of orzo and vegetables, ideal to enjoy as a side dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
359kcal
(18%)
Carbohydrates
43g
(14%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
22mg
(7%)
Sodium
528mg
(22%)
Potassium
465mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1974IU
(39%)
Vitamin C
61mg
(68%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 528mg | 22% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1974IU | 39% |
| Vitamin C | 61mg | 68% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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