Orzo Salad

Orzo Salad | Olives-n-Okra

When I was a small kid, I always asked my mom to make chicken soup with watermelon seeds, which was really Orzo pasta.  We do use Orzo in our chicken soup, but we love to use it as the main ingredient in pasta salad.  It’s best chilled and loaded with cannellini beans, basil, and fresh summer vegetables—topped, of course, with extra virgin olive oil and red wine vinegar.

Orzo Salad
Prep time: 
Cook time: 
Total time: 
Yield: 6
  • 1 cup Orzo
  • 2 quarts water
  • 1 teaspoon salt
  • 2 celery stalks
  • 6 scallions
  • 1 carrot
  • ½ green pepper
  • 1 medium tomato
  • 1 (19 ounce) can cannellini beans
  • 2 ounces black olives, sliced
  • 1 tablespoon chopped basil
  • Salt and pepper to taste
  • 3-4 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  1. Cook Orzo in two quarts water.  Bring water to a rapid boil, add 1 teaspoon of salt, then add pasta and stir well.  Bring back to a boil; cooked uncovered, stirring occasionally.  Cook for 10 minutes.  Remove from heat, drain, and cool.  Put into a bowl and set aside.
  2. Prepare the vegetables.  Dice the celery, scallions, carrot, pepper, and tomatoes.  Add to the cooled Orzo.  Drain and rinse the cannellini beans, and add the beans, olives, and basil to the Orzo mixture.  Salt and pepper to taste.  Add the olive oil and vinegar; mix well.


Leave a Reply