If I’m ever at a loss as to what to bring to a potluck, I can simply prepare this orzo with everything pasta salad. It’s a cinch to make and a proven crowd-pleaser. Just ask my mom, a risoni fanatic.
Whenever we have a family get-together, she often puts in a request for “some type of orzo salad.” So that’s what I contributed to our Father’s Day dinner over the weekend.
This orzo with everything pasta salad, as you can imagine, features a nice mix of ingredients. Think sweet sun-dried tomatoes, fruity Kalamata olives, bitter radicchio and tangy Feta. And the flavors only get better with time, which means you can assemble it a day in advance if you feel so inclined.
Recipe adapted from Bon Appétit.
Orzo with Everything Pasta Salad
Makes 6 servings
Ingredients
- 10 ounces orzo
- ⅓ cup sun-dried tomatoes in oil, removed from oil and chopped
- ⅓ cup chopped Kalamata olives
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ head radicchio, cut into ½" pieces
- ½ cup toasted pine nuts (see notes)
- ½ cup chopped fresh basil
- ½ cup Feta cheese crumbles
- 2 garlic cloves, minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook orzo according to package directions until al dente. Drain.
- In a large bowl, combine the sun-dried tomatoes, olives, olive oil and balsamic vinegar; stir to combine. Add orzo and toss to combine. Let cool to room temperature.
- Add radicchio, pine nuts, basil, Feta cheese and garlic and toss gently to combine. Season with salt and pepper to taste. Serve at room temperature or slightly chilled.
Notes
To toast pine nuts, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes.
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