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Pioneer Woman Orzo Salad

Pioneer Woman Orzo Salad - recipe card
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This vibrant orzo salad is a celebration of fresh, summery ingredients tossed with a zesty lemon-herb vinaigrette. Al dente pasta is combined with crisp vegetables, creamy feta, and toasted pine nuts for a delightful mix of textures and bright flavors. It is perfect as a light main course or a crowd-pleasing side dish.

Ingredients

Scale
  • 1 cup (6 oz / 170 g) dry orzo pasta
  • 1/2 cup (60 g) English cucumber, finely diced
  • 1/2 cup (90 g) cherry tomatoes, halved
  • 1/4 cup (40 g) red onion, finely diced
  • 1/4 cup (30 g) Kalamata olives, pitted and sliced
  • 1/4 cup (30 g) crumbled feta cheese
  • 2 tbsp (14 g) pine nuts, toasted
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp kosher salt, plus more for pasta water
  • 1/8 tsp black pepper
  • 1 tbsp (15 ml) water (for the dressing, if needed)

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the orzo and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
  2. While the orzo cooks, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper. If the dressing seems too thick, whisk in the water to thin it slightly. Set aside.
  3. Drain the cooked orzo in a colander and rinse briefly with cold water to stop the cooking process. Shake well to remove excess water and let it drain completely for a few minutes.
  4. In a large mixing bowl, combine the drained orzo, cucumber, cherry tomatoes, red onion, and Kalamata olives. Toss gently with a fork to distribute the ingredients.
  5. Pour the dressing over the salad and toss well to coat every piece of orzo and vegetable. Taste and adjust seasoning with additional salt and pepper if needed, but keep in mind the feta will add saltiness.
  6. Fold in the crumbled feta and toasted pine nuts. Reserve a few of each for garnish if desired.
  7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Serve at room temperature or chilled.
  8. Just before serving, give the salad a final stir and garnish with extra feta and pine nuts if reserved. Enjoy as a main dish or side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed within the first day. Freezing is not recommended as the texture of the vegetables and pasta will become mushy. Reheat: This salad is meant to be served cold or at room temperature. If you prefer it warm, microwave individual portions in 30-second intervals until just warmed through, but be aware the vegetables will soften. Add a splash of olive oil or lemon juice to freshen the dressing if it seems dry after refrigeration.

Nutrition

Keywords: orzo salad, mediterranean pasta salad, lemon herb vinaigrette, feta cheese, cucumber tomato salad, summer salad, vegetarian main, side dish, potluck salad, pioneer woman

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-orzo-salad-recipe/