Orzo Salad

Makes12 servings
  • Active time: 20 min
    Total time: 1 1/2 hr
Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or standing around the TV watching the Super Bowl. Although the salad makes for a great accompaniment to the Stuffed Sliders Your Way, your vegetarian friends will thank you for providing them with an option they will really enjoy as their main dish.
Published in Gourmet Live 01.26.11


  • 1/2 cup pine nuts
  • 1 pound orzo
  • 1/4 cup fresh lemon juice, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, finely minced
  • 1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
  • 1/2 pound mozzarella, preferably fresh, cut into 1/2-inch pieces
  • 4 cups chopped baby arugula leaves (2 1/2 ounces)
  • 2 cups chopped radicchio (2 1/2 ounces)


  • Preheat oven to 350°F with rack in middle.
  • Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
  • Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
  • Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
  • Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
  • Season salad with salt, pepper, and additional lemon juice, if desired.


  • Orzo salad can be made 2 hours ahead and kept at room temperature. Leftovers can be chilled, but for entertaining purposes, the salad is at its best when made fresh and not refrigerated.
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