Elle’s Incredible Orzo Salad


People rave about this orzo. It is a guaranteed crowd pleaser and the best dish to bring to a potluck, holiday meal, or barbecue. (I’ve brought it to all three, and served it at home as a simple side with a piece of grilled fish or tempeh.)

Here is the recipe, which doubles well if necessary.

1 pound regular or whole wheat orzo, cooked according to package directions, run under cold water, and cooled a bit
8 ounces of feta, crumbled*
An 8ounce bag of arugula (If baby variety, leave as is. If leaves are large, tear ’em up.)
1 bag dried cranberries, orange or regular (5 or 6 oz)
About 1/2-3/4 cup any of these: pine nuts, sunflower seeds, or pumpkin seeds
Juice of four lemons
Extra virgin olive oil (maybe 1/4 cup? More if it seems dry.)
Sea salt, to taste
Pepper, to taste (I like Trader Joe’s Flower Pepper for this.)

Dump everything in a bowl. Mix. Serve, or chill to serve later. If you refrigerate for a while, I recommend adding more olive oil and lemon juice before serving.

*This can easily be made vegan by leaving out the cheese or substituting either finely grated vegan mozz, or firm tofu that has been pressed and soaked in olive juice.




3 thoughts on “Elle’s Incredible Orzo Salad

  1. I was inspired by this to make lentil pasta salad yesterday. I’m usually uneasy of putting leafy greens in anything but plain salad, but I think I’m going to try it tonight with some red leaf lettuce that I’d normally let rot in my fridge. Looks good!

  2. Pingback: Orzo Salad with Beets & Blue Cheese | A HEALTHY LIFE FOR ME

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