Orzo Olive Salad

July 29, 2013
3 Ratings
  • Serves 6-8
Author Notes

I've been making this for years because it's a great side you can make last minute and take to any pot luck dinner, picnic or bbq. Generally the items are already on hand so there's very little fussing. This salad because of all it's Mediterranean flavors will keep for hours in warm temperatures. —blanka.n

What You'll Need
  • 1 1/2 cups Whole wheat Orzo pasta
  • 3/4 cup Mixed oil-cured olives, chopped
  • 3 Large Green onions, white and green part, thinly sliced
  • 3 tablespoons Olive Oil
  • Salt and Pepper
  • 1/2 cup Fresh Chopped Parsley
  • splash White Wine Vinegar
  • 10 Grape tomatoes, halved (optional)
  • 1/2 cup Feta (optional)
  1. Cook pasta according to directions. Have scallions ready and as soon as pasta is cooked throw over chopped scallion. This way it wilts the greens just a bit. Add the rest of the ingredients, combine well and leave for an hour for the flavors to marry.
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1 Review

JanetFL July 29, 2013
I make a side dish where I add grape tomatoes, kalamata olives and basil along with olive oil, salt & pepper to cooked orzo. I will try your recipe - thank you!