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Orzo Salad

Looks like rice, but it is actually a pasta. The added ingredients gives it a colorful appeal. Seasonings brings out the taste of all the veggies and whets your appetite for more.
Course Lunch, Salad, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • orzo use as much as needed for 4-6 servings
  • 3 cups spinach or arugula
  • 1/2 cups blanched broccoli
  • 1/2 cups red or green bell pepper, chopped, and seeded or any peppers of your choice
  • 1/2 tsp. white wine vinegar to taste
  • 1/2 tsp. fresh lemon juice to taste
  • Kosher salt to taste
  • black pepper to taste
  • 6+ tbsp. feta cheese
  • 2 tbsp. slivered almonds (optional) walnuts or your choice of nuts
  • 1/2 cups small tomatoes, cut into quarters or cherry tomatoes


  1. Cook orzo according to package directions. Drain and set aside. Place the salad greens into a deep serving dish. Gently place the orzo on top of the greens.
  2. Place all the vegetables in a separate bowl and set aside. In a small bowl, whisk together the white wine vinegar, lemon juice, salt and black pepper, Pour over veggies to make sure everything is well-coated. If using almonds, add them now and toss.
  3. Gently fold the veggie and almond mixture into the greens and orzo. Sprinkle the crumbled feta on top. Serve with crusty bread. This is a perfect side dish or light lunch.