Greek Style Orzo Salad With Balsamic Vinaigrette

"This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!"
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by Darkhunter photo by Darkhunter
photo by troyh photo by troyh
Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
  • Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
  • While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
  • Salad is good immediately while still warm, or also chilled or at room temperature.

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Reviews

  1. This is an outstanding salad, my entire family loves it. After trying it as written several times, and after reading several of the other reviews, I backed off the balsamic to 2T and the dijon to 1T and find the flavors blend perfectly for us. Balsamic vinegar can be a little overwhelming, and I find dijon mustard can be too salty unless used in moderation. The orzo has a nice texture too, never had it before. Great recipe!
     
  2. Excellent salad! My husband loved it (which surprised me) as well as our guests. The first time I made this, I cut the mustard in half, based on other reviews but left everything else the same.
     
  3. SO GOOD! This was a great salad. I didn't have any garbanzo's, but I added some seedless cucumber once the rest of the salad was room temperature, with the juice of 1/2 of a lemon. The dressing is great, too. Thanks for posting!
     
  4. This was very good. Something different than my usual orzo and feta. I left out the garbanzo beans this time also. Next time I will make sure to put them in. Thanks for sharing!
     
  5. I left out the garbanzo beans but otherwise followed the directions. It was a nice dish to go along with some shrimp I was having. We enjoyed it and I will make it again sometime.
     
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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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