Orzo Salad
This pasta salad made with orzo is brightly flavored, lemon-forward, and colorful—perfect for anything from the dinner table to the picnic blanket.
- Time
- 45 minutes
Ingredients
- 1 tsp ground turmeric
- 1 pound dried orzo pasta
- ½ cup drained pickled capers
- ½ cup lemon juice
- ½ cup extra-virgin olive oil
- ½ tsp salt
- ¼ tsp ground pepper
- ½ tsp granulated sugar
- ½–1 cup fresh parsley, chopped
- 1 cup julienned sundried tomatoes
- ½ cup chopped kalamata olives
- 8 ounces crumbled feta cheese
Method
- Bring a large pot of water to a boil with the turmeric.
- Stir in the pasta, and boil until it is cooked to your taste.
- Drain the pasta in a colander, and rinse briefly with cold water. Let drain.
- Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.
- Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.
- Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.
- Serve warm or at room temperature.
Notes
- This will keep well in the fridge. It is best when gently warmed back to room temperature before eating.
- The turmeric gives the orzo a yellow color and a mild flavor. It can be omitted, but it will be less bright.