Summer Orzo Salad

*Serves 6-8 (as a side dish)


  • 1 lb of orzo pasta
  • 2 Tbsp of olive oil
  • 1 medium size red onion (sliced & caramelized in 1 Tbsp or so of olive oil)
  • 1 minced clove of garlic
  • 1/4 cup of sliced kalamata olives
  • 1 ripe tomato- diced
  • 1 cup of crumbled feta cheese
  • 1/4 cup of fresh chopped mint (can also use fresh basil or parsley)
  • 1/4 cup of toasted pine nuts (optional)
  • 1 tsp of crushed red pepper (or to taste)
  • salt & pepper to taste


Boil salted water to cook the orzo.  As you are waiting for the water to boil, caramelize the onions and prepare your other ingredients.  Cook the orzo according to the instructions, but make sure not to over cook the pasta – you want it to be al dente.  Drain the orzo, but leave a tiny bit of the pasta water in the bottom of the pan.  Put the orzo back in the pan and stir in one 1/2 -1 Tbsp of olive oil, the minced garlic and the red pepper.  Let it cool a few minutes before stirring in the rest of the ingredients.

This dish is great for summer barbecues and dinner parties because it can be served warm or room temperature and the mint adds a refreshing kick.  Enjoy!

| Print

One Response to “Summer Orzo Salad”

  1. Jen says:

    Great ideal and I loved it. Thanks

Any Thoughts?