Potluck Orzo Pasta Salad Recipe

Name: Potluck Orzo Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box orzo pasta; 1 1/2 tablespoons olive oil; 1 red bell pepper, chopped; 1 yellow bell peppers or 1 green bell pepper, chopped; 4 stalks celery, chopped; 2 cups broccoli florets, bite sized (about 1/2 head); 1 (16 ounce) can garbanzo beans, rinsed and drained (Chickpeas); 1 (3 7/8 ounce) can sliced black olives (reserve half the juice); 6 drops sesame oil; 3 tablespoons fresh lemon juice (or bottled RealLemon); 2 tablespoons red wine vinegar; 1 tablespoon minced garlic; 2 teaspoons dried oregano; 1 teaspoon dried dill weed; 1 1/2 tablespoons Dijon mustard; 1 teaspoon curry powder; 1/2 cup olive oil; fresh salt and pepper (I use about 20 grinds of the pepper); 4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)

Servings: persons

1 (16 ounce) box orzo pasta
1 1/2 tablespoons olive oil
1 red bell pepper, chopped
1 yellow bell peppers or 1 green bell pepper, chopped
4 stalks celery, chopped
2 cups broccoli florets, bite sized (about 1/2 head)
1 (16 ounce) can garbanzo beans, rinsed and drained (Chickpeas)
1 (3 7/8 ounce) can sliced black olives (reserve half the juice)
6 drops sesame oil
3 tablespoons fresh lemon juice (or bottled RealLemon)
2 tablespoons red wine vinegar
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried dill weed
1 1/2 tablespoons Dijon mustard
1 teaspoon curry powder
1/2 cup olive oil
fresh salt and pepper (I use about 20 grinds of the pepper)
4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)

1
Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
2
Toss in large bowl with 1 1/2 T olive oil.
3
Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
4
Gradually whisk in remaining 1/2 cup olive oil.
5
Add salt and ground pepper to taste.
6
Add dressing to orzo mixture and blend well.
7
At this point taste the salad, and add more of whatever you prefer (I added more dijon).
8
Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
9
Sprinkle on top of salad just before serving.
10
Can be made 1 day ahead.
11
Makes approximately 10 cups.

1959

kcal

Calories

197

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (16 ounce) box orzo pasta, 1 1/2 tablespoons olive oil, 1 red bell pepper, chopped, 1 yellow bell peppers or 1 green bell pepper, chopped, and more.

Yes, Potluck Orzo Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potluck Orzo Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions