Zov'S Orzo Salad Recipe

Name: Zov'S Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 1/4 C fresh lemon juice; 1 T minced shallot; 1 T white wine vinegar; 2 t Dijon mustard; 1 t black pepper; 1 t salt; 1/4 t dried crushed red pepper; 1/2 C olive oil; Whisk all ingredients together and set aside.; Salad; 1 t salt; 1 lb asparagus, trimmed & cut into 2 inch pieces; 1 lb orzo pasta; 4 T olive oil; 8 oz cremini, portobello or white mushrooms, sliced; 3 T chopped shallots; 2 T minced garlic; 1 C sun-dried tomatoes packed in oil, drained and cut into matchstick-size strips; 1 small red ball pepper, thinly sliced; 1 small red onion, thinly sliced; 6 green onions, thinly sliced; 6 oz feta cheese; 1/2 C chopped fresh mint; 1/2 C fresh Parmesan cheese; 1/2 C pitted Kalamata olives, sliced or halved; 1/2 C thinly sliced fresh basil; 1 C pine nuts, toasted; Teardrop tomatoes for garnish

Servings: persons

Vinaigrette
1/4 C fresh lemon juice
1 T minced shallot
1 T white wine vinegar
2 t Dijon mustard
1 t black pepper
1 t salt
1/4 t dried crushed red pepper
1/2 C olive oil
Whisk all ingredients together and set aside.
Salad
1 t salt
1 lb asparagus, trimmed & cut into 2 inch pieces
1 lb orzo pasta
4 T olive oil
8 oz cremini, portobello or white mushrooms, sliced
3 T chopped shallots
2 T minced garlic
1 C sun-dried tomatoes packed in oil, drained and cut into matchstick-size strips
1 small red ball pepper, thinly sliced
1 small red onion, thinly sliced
6 green onions, thinly sliced
6 oz feta cheese
1/2 C chopped fresh mint
1/2 C fresh Parmesan cheese
1/2 C pitted Kalamata olives, sliced or halved
1/2 C thinly sliced fresh basil
1 C pine nuts, toasted
Teardrop tomatoes for garnish

1
Bring large pot of water to boil with 1 t salt. Add asparagus and cook for 30 seconds. Transfer asparagus to an ice water bath (reserving the boiling salted water.)
2
Cook orzo in the same water for about 8 min. Drain the orzo but do not rinse it. Put in large bowl and toss the orzo with 2 T of oil and cool to room temp.
3
Heat remaining 2 T of oil in large skillet. Add mushrooms and saute for 2 min. Reduce heat to medium and add shallots and garlic. Saute until the liquid from the mush. evaporates and the mix is golden brown, about 5 min. Add the mix to the orzo.
4
Add asparagus, sun-dried tomatoes, bell pepper, onions, cheese, mint, olives and basil to the orzo. Toss with vinaigrette. Sprinkle pine nuts over the salad. Garnish with teardrop tomatoes.

2523

kcal

Calories

198

Fat

142

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 29 ingredients. The key ingredients include: Vinaigrette, 1/4 C fresh lemon juice, 1 T minced shallot, 1 T white wine vinegar, and more.

Yes, Zov'S Orzo 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!

Zov'S Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions