5 from 21 votes
Orzo Pasta Salad
Orzo Pasta Salad combines roasted bell peppers, asparagus, and grape tomatoes with toasted pine nuts and orzo cooked pilaf-style in chicken broth. Lemon zest and juice brighten the dish, while fresh basil and crumbled feta add herbaceous and salty notes. This salad offers a colorful, textured side that balances roasted vegetables with creamy cheese and citrus.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
10
servings (1 cup each)
Calories:
359 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings (1 cup each)
Amount Per Serving
Calories 359
% 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.