Orzo Salad

Remarkably good! Made it to use up some leftover radicchio & arugula. Used burratini because it was on sale. Used a fresh yellow pepper diced in stead of roasted. Other half who usually hates radicchio, and not too fond of arugula had 2 helpings. Will now be in regular rotation!

• Cami

• Vancouver, Bc

• 2/23/2022

I've made this salad twice now, and I'm making it for a potluck later this week. I made mostly as written, but had an eggplant I needed to use so I cut that up, roasted it and added to the salad. I added extra lemon juice and garlic as well, just because I love those flavors. I may add some fresh basil this time, since I have some. This is an easy, pretty salad, definitely a keeper recipe for me.

• LauraO

• Honolulu, HI

• 12/14/2021

So, I did exactly what you’re not supposed to do. I took this and made a gagillion changes (OK not a gagillion...) but here’s what I did: Kept the dressing, but used 3 cloves and I added fresh oregano and used enough olive oil to make it dressing like. I used 1.25 cups of orzo (the rest of my box) and mixed in 2 fresh tomatoes and cubed up 1/2 of a mozzarella ball (not fresh). I mixed all of that together when the orzo was hot, so it melted the cheese. At the end, I used up the rest of a box of fresh basil, chiffonoded it (however it’s spelled) and mixed it in at the end. So. Freaking. Good. (9/2/20)

• drloverde

• Sherman Oaks, CA

• 9/3/2020

Fantastic! I was in love just tasting the dressed orzo as it cooled. The arugula was a perfect companion. The peppers and radicchio added color, but I could have done without both. (Allergic to peppers and the radicchio was too pricey for the slight amount of texture it provided.). Really a fantastic spring/summer salad that is very unlike ‘traditional’ pasta salads.

• lynnettef

• Fairfax, VA

• 5/20/2018

This is an excellent recipe. However, I think that it needs more dressing and more lemon, also a bit more salt (perhaps that's why some added feta) and pepper. Overall, it was light and refreshing and I would certainly make it again!

• bajezior

• Buffalo, NY

• 7/13/2015

The salad is great to make for a large group. Toasting the pine nuts only took me 2.5 minutes. Following the recipe at 8 minutes, mine burned at 4 with the first batch. I also added black olives and didn't use radicchio only because I didn't have any.

• ceci11

• Alexandria, VA

• 7/4/2015

This is absolutely delicious! I've made it several times for get-togethers and everyone always asks me for the recipe¿ all the flavors combine for a light, nutty, italian salad.

• heatherv

• manassas, va

• 11/30/2013

I made this for the first time and it got rave reviews.

• LizzySmith

• Edinburgh, Scotland

• 8/31/2013

I served this at a birthday party and everyone loved it. The next time I make it I will include fresh herbs. I think it was missing something; parsley/cilantro or another herb to give it the freshness it deserves. Overall great recipe.

• ElisabethLaub

• piedmont, ca

• 3/24/2013

This review is intended as "substitution" input on the recipe which looked fine enough but I wanted to vary ingredients with what i had. Used spinach leaves (less than called for in recipe so probably salad 1/3 greens 2/3 orzo), yellow/red roasted peppers (in oven), fresh tomatoes, and chopped feta along with the pine nuts and chopped red onion. I used more garlic in dressing as well. Was yumm and everyone loved! think kalamata olive would have been great but didn't have any. just an alternative... for those seeking a more mediterranean take on the original.

• Anonymous

• boston, ma

• 2/16/2013

I rated this recipe 2 forks, I almost never give out a 4. It is good enough to cook again, but lacks punch. I used sundries tomatoes instead of peppers (my daughter doesn't like roasted papers), and it still needs something else. Black olives, maybe? Grilling the radicchio? My family ate it and we all liked it, but agreed that it needed another flavor. I used good ingredients, by the way. It would be a good potluck recipe or side dish. I'm not trying to scare anyone away from this dish, just don't be afraid to add your own touch to spice it up.

• FireChief

• Atlanta

• 2/8/2012

Made this for a party and got emails that night asking for the recipe. Delicious as is but I added extra lemon. Will be making this again, soon.

• feedme123

• Tampa, FL

• 2/6/2012

Easy to make and full of flavor. Great for accompanyment to any football fare, but also great for the vegetarians out there. I used feta stuffed marinated peppers and removed most of the feta, but kept a little in for extra flavor.

• tlschenk

• Cumming, GA

• 2/5/2012