Orzo Pasta Salad

Orzo Pasta Salad

from carlsbadcravings.com
30 min
6 servings

This Orzo Pasta Salad recipe is a fabulous side to practically every meal as well as an in-demand potluck, picnic and party side. It’s also hearty enough to stand alone as a refreshing lunch or light dinner. This orzo pasta salad is loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette! It’s easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win!

Ingredients

  • 16 oz. uncooked orzo pasta
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 1/4 cups low sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 tsp EACH salt, pepper
  • 1/2 red onion (chopped)
  • 2 ears grilled corn, cut off the cob ((grilling optional but recommended – see notes))
  • 1 English cucumber (sliced and quartered)
  • 1 red bell pepper, chopped
  • 1 pint cherry tomatoes ( halved)
  • 1 15 oz. can garbanzo beans {chickpeas} (drained and rinsed)
  • 1/2 cup pitted Kalamata olives (halved)
  • 1/2 cup sliced almonds
  • 1/2 cup fresh basil (chopped )
  • 1/2 cup feta
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 TBS EACH fresh dill parsley, oregano ( OR 1 tsp EACH dried)
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 tsp EACH pepper, salt

Directions

  1. 1

    Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.

  2. 2

    In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.

  3. 3

    Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.

  4. 4

    Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.

  5. 5

    Taste and season with additional lemon juice or salt and pepper to taste.