Orzo Salad
This pasta salad made with orzo is brightly flavored, lemon-forward, and colorful—perfect for anything from the dinner table to the picnic blanket.
Total Time
45 minutes
1 tsp ground turmeric
1 pound dried orzo pasta
½ cup drained pickled capers
½ cup lemon juice
½ cup extra-virgin olive oil
½ tsp salt
¼ tsp ground pepper
½ tsp granulated sugar
½–1 cup fresh parsley, chopped
1 cup julienned sundried tomatoes
½ cup chopped kalamata olives
8 ounces crumbled feta cheese
Bring a large pot of water to a boil with the turmeric.
Stir in the pasta, and boil until it is cooked to your taste.
Drain the pasta in a colander, and rinse briefly with cold water. Let drain.
Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.
Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.
Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.
Serve warm or at room temperature.
- •This will keep well in the fridge. It is best when gently warmed back to room temperature before eating.
- •The turmeric gives the orzo a yellow color and a mild flavor. It can be omitted, but it will be less bright.