Orzo Salad
I put lemon and olive oil on just about everything! I made this salad earlier this year from Ina’s Modern Comfort Food cookbook. This recipe has added cucumber, red onion, and spinach if you want to make it into a healthier version of pasta salad by adding greens.
Orzo Salad
1 1/2 cups orzo pasta. Cook, drain, and rinse.
1/2 cucumber
1 cup spinach
1/4 cup chopped red onion
1/4 cup kalamata or green olives chopped
1-2 tablespoons of oil
lemon juice from one whole lemon
salt and pepper to taste
When you are mixing in the olive oil and lemon juice. Go light and you can always add if needed. I love lemon everything and prefer to go heavy on the lemon.
This salad is perfect saved in the fridge for the next day. Add a protein of grilled chicken or salmon on the side.
A good crumble of feta on top will finish it off.
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Bonjour, I’m Rebecca!
I’m a photographer, blogger, croissant-lover, and world traveler. I hope that Everyday Parisian inspires you by bringing a bit of France into your daily life and helps you plan the best trip to Paris with personalized recommendations for places to stay, explore, and eat.
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How many people does one recipe serve?
It all depends on serving size. Typically if you are doing a small side it can feed 4-6 people. One cup of orzo dried expands to a good amount and depending on the amount of vegetables you add, you can make a nice size salad. I just started adding chickpeas to this for added protein and it is so good!
Making this!!!
Hi Rose!
I can’t wait to hear what you think. I love it the day of and also cold the next day. I will share the pita recipe soon and you can serve them together 🙂
xo
Rebecca
This looks yummy!
so delicious and easy! Thank you.