Orzo Pasta Salad

Side angle view of orzo salad on a square white plate.

Orzo Pasta Salad a simple pasta salad made with fresh peppers, cherry tomatoes, onions, spinach, and tossed in a zesty dressing. The perfect side to go with any summer meal or serve as a main dish.

5 from 4 votes

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Course: Main Course, Side Dish

Cuisine: American

Prep Time: 15

Servings: servings

Calories: 189kcal

Author: Dawn

Ingredients

10 ounces uncooked orzo about 1 1/2 cups
1/4 cup finely chopped red onion
1/2 medium green pepper chopped
1/2 medium red pepper chopped
12 medium cherry tomatoes cut into quarters
1/2 cup sliced spinach
2 cloves garlic
1/2 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoon Italian seasoning
salt to taste
pepper to taste

Instructions

Cook the orzo using the direction on the box for al dente. Once the pasta is cooked rinse with cool water and set aside to cool completely
Prepare the vegetables for the salad.
Prepare the salad dressing.
Using a food processor (a mini one works well) Add the garlic and process until the garlic is finely chopped.
Add the olive oil and vinegar and process until well combined.
Add the Italian seasoning, salt, and pepper and process
Add the orzo to a large bowl and toss in the vegetables.
Toss the salad with 1/4 to 1/2 cup of the dressing in the salad.
Season with additional salt and pepper.
Refrigerator the salad until ready to serve. Just before serving toss with additional dressing.

Notes

Cook the orzo using the directions on the package to al dente. You will want the pasta tender but still firm to the bite.
Once the orzo is cooked rinse with cool water to rinse off excess starch and to stop cooking.
Reserve some of the dressing to add just before serving the salad.
Change up the vegetables if you find that you don't care for some in the recipe.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition