Wednesday, July 10, 2013

Summer Orzo Salad

     I'm going to take a short intermission from telling tales from my trip to share a delicious summer recipe I think you might like. I love a good pasta salad in the summer. How about you? They're light, but filling and you can serve them cold. My mom taught me to make this one and we love it. It's a perfect, easy lunch to pack for the beach too and tastes so good after a salty swim. 


2 cups orzo cooked and drained
24 kalamata olives, pitted (who counts olives? I'm guessing that's like 1 1/2-2 cups?)
1 cup chopped, drained oil-pack sun-dried tomatoes
8 ounces of feta cheese, crumbled
1/2 cup pine nuts, toasted
1/2 bunch green onions, chopped
1/2 bunch fresh basil, chopped
1/2 bunch fresh italian parsley, chopped


Juice of 1 1/2 lemons
3/4 cup of olive oil
2-3 cloves of garlic, minced
1 teaspoon salt
1 teaspoon pepper


Bring a large saucepan of water to boil; add the orzo along with a pinch of salt and a splash of olive oil. Reduce the heat and simmer for 9-11 minutes or until the pasta is cooked al dente; drain and place in a bowl. 

Combine the lemon juice, 3/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper with a whisk in a small bowl. 

Once the pasta is cooked, drain it, add the dressing and toss to coat evenly.
Add the sun dried tomatoes, olives, pine nuts, scallions, parsley, basil, salt and pepper and the feta cheese. Toss it together and let it stand for 1 hour to blend the flavors (or chill in the refrigerator for 8 hours; let chilled salad stand at room temperature before serving.)

Enjoy y'all!


  1. Trying this recipe this weekend! Looks amazing!

  2. This looks and sounds so good, quick, and easy! my favorite kind of recipe :) I am going to have to try it out!

  3. Where do you get all of your recipes? Seriously, they all sound incredible!

    1. This one's from my mom. She's got a lot of good ones :). I get the other's from friends, cookbooks, or I make them up based on what I'm in the mood for.


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