Rating: 3 stars
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As an easy and elevated pasta salad side dish, orzo is a great alternative to traditional pasta. Acting as a blank canvas, orzo adapts easily to flavors, sauces and vinaigrettes. Brighten this dish with the addition of fresh herbs and add any other herbs you like besides thyme and tarragon such as a basil and parsley. You can make this herb vinaigrette and keep it in your fridge to drizzle over salads, add to marinades and grilled protein. Orzo pasta salad can be served warm or cold making it the perfect picnic side dish. 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Credit: Victor Protasio; Styling: Paige Hicks

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high. Add orzo to pan; cook 2 to 3 minutes or until lightly toasted, stirring occasionally. Add stock, salt, and pepper to pan; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove skillet from heat. Stir in parsley, oil, juice, tarragon, and thyme.

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Nutrition Facts

254 calories; fat 10.7g; saturated fat 2.8g; mono fat 6.2g; poly fat 0.8g; protein 8g; carbohydrates 31g; fiber 7g; cholesterol 8mg; iron 1mg; sodium 308mg; calcium 25mg.
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