Orzo Pasta Salad
User Reviews
5
Orzo Pasta Salad
Description
The salad begins with roasting a mix of red, orange, and yellow bell peppers, asparagus pieces, and halved grape tomatoes until softened. Pine nuts are toasted separately for a nutty flavor and toasted texture. The orzo is cooked pilaf-style by first toasting in olive oil, then simmering with garlic and chicken broth until liquid is absorbed, which gives the pasta a subtle nutty taste and firm texture.
Once cooled, the orzo is combined with roasted vegetables and pine nuts. Lemon zest and freshly squeezed lemon juice add a bright citrus element that complements the sweetness of the vegetables and the salty tang of crumbled feta cheese. Fresh basil chiffonade adds herbal freshness. The salad is seasoned with salt and pepper and tossed in olive oil to enhance mouthfeel.
This orzo pasta salad is served chilled or room temperature as a flavorful side dish suitable for gatherings, barbecues, or casual meals. The use of tricolor bell peppers adds visual appeal as well as varied sweetness. The recipe allows substituting vegetable broth for a vegetarian version and suggests alternatives for cheeses and pasta shapes.
Leftovers can be refrigerated for up to four days while retaining texture and flavors. The balance between roasted vegetables, bright lemon, and creamy salty feta creates a versatile and appealing cold salad.
Ingredients
- 3 bell pepper diced (preferably 1 each red, orange, and yellow, see note 1
- 1 bunch asparagus ends trimmed and chopped into 1-inch pieces (about 1 pound, spears
- 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 basil chiffonade, fresh leaves
- 8 ounces feta cheese crumbled (see note 4)
- salt freshly ground
- black pepper freshly ground
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
- Use a mix of red, orange, and yellow bell peppers for varied color and flavor; single-color bell peppers are fine as a substitute.
- Orzo pasta is small and rice-like; Israeli couscous can be used as an alternative.
- Chicken broth can be store-bought or homemade; vegetable stock substitutes for vegetarian options.
- Feta cheese provides salty tang; goat cheese is a possible alternative for a different flavor.
- This recipe makes about 10 one-cup servings and leftovers store refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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