Orzo Salad


The Barefoot Contessa has a great orzo salad that has been served over and over at LPB.  However, over the years I have made some changes to pick it up a bit.   We have added a few items, changed some of the veggies for a more flavorful dish.  It is perfect to make the day before and serve at BBQs and other casual events.


  • 1 pound of orzo pasta, cooked al dente
  • 1 red onion, chopped into bite sized pieces
  • 1 red bell pepper, chopped into bite sized pieces
  • 1 yellow bell pepper, chopped into bite sized pieces
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup feta cheese, chopped into small blocks
  • 1 1/2 cup fresh basil, cut into 1/10 inch strips
  • 1/2 cup dill, finely chopped
  • Zest of two lemons
  • 1/2 cup lemon juice, freshly squeezed
  • 1 cup extra virgin olive oil, divided
  • 2 tablespoons of Dijon mustard
  • 1/2 cup pine nuts, toasted
  • Salt and pepper to taste

Making It

  • Cook the pasta in salted water two minutes under the suggested cooking time, then strain and mix it with 1/2 cup of olive oil, lemon zest and a shake of the salt and pepper.  The pasta will keep cooking
  • Turn the oven to 425 degrees  and throw the chopped onion and peppers onto a baking sheet, add garlic and then toss with red pepper flakes, liberal amount of extra virgin olive oil, salt and pepper.  Bake for 8 minutes or so then mix into the pasta.  Let the veggies and pasta cool to room temperature
  • Add the feta, basil, dill to the pasta and mix
  • In a small bowl add 1/2 cup olive oil, 1/2 cup lemon juice, mustard, salt and pepper and whisk together then blend it into the salad
  • Top with more basil and toasted pine nuts and serve

4 thoughts on “Orzo Salad

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