Marinated ORZO Salad

By Joanne M – Orleans, ON
Marinated ORZO Salad
  • Prep Time: 45
  • Total Time: 45

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About this Recipe



375 ml 1.5 cups Orzo (pasta)
75 ml 1/3 cup Olive Oil (or oil based salad dressing)
15 ml 1 tbsp Fresh Lemon juice
25 ml 2 tbsp cider vinegar
2 cloves minced garlic
1 ml 1/4 tsp salt
1 ml 1/4 tsp pepper
5 ml 1 tsp Dijon mustard
10 cherry or grape tomatoes halved
1 Bell Pepper (orange, red, or green) chopped
5 green onions chopped
red onion chopped
celery chopped
marinated artichokes pieces
feta cheese crumbled
Pitted Black Olives sliced


ORZO - bring a large pot of water to a boil. Add the orzo and pinch of salt. Cook for 13-15 minutes until tender. Drain Orzo and place in serving dish (that has a cover as you will need to refrigerate & cover for marinating.)

DRESSING: whisk all the dressing ingredients together (not veggies) and pour over cooked orzo. Stir the orzo and set aside to cool. Taste and adjust vinagarette components.

VEGETABLES:Best to add tomatoes and cucumbers at time of serving. Not everyone loves artichokes, feta cheese and olives so I put those in side dishes at the time of serving.

Once orzo has cooled add the veggies. Now you can be creative and make a colorful salad. I recently had some leftover cooked corn on the cob and sliced off kernels and added to this salad. Taste and adjust seasonings - maybe a 1/4 tsp dried oregano, chopped parsley, etc. I suggest cover, refrigerate and marinade overnight for enhanced flavour.


I served this with Shish Kabobs. Any leftovers are good with pita bread and tzatziki.

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