Orzo Salad with Vinaigrette

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A couple days ago, an old friend of mine invited me to her home for lunch and she served her entrée with a side dish. It was orzo pasta. I have not use this pasta before but have eaten many times in the restaurants.

I was thinking since it is summertime, I need to prepare a dish to bring along to another engagement for pot-luck dinner and I decide to use this pasta and make a salad. I did and it was well received at the party. I am happy to share this with all of you.




1½ cups uncooked orzo (rice-shaped pasta)

¼ cup chopped onion

½ cup shredded carrots

½ cup cooked black beans

½ cup boiled fresh corns

½ cup cooked peas


Dressing Ingredients:

4 tablespoons extra virgin olive oil

1½ tablespoons white wine vinegar/apple cider/sherry vinegar

Salt to taste

Fresh ground black pepper to taste


Place all in the bowl and whisk well. Set aside.



Cook the orzo according to the manufacturer’s directions. Drain and rinse with cold water. Drain well and transfer to a large salad/mixing bowl. Add the chopped onions, shredded carrots, cooked black beans and cooked green peas. With a large salad spoon and toss until all the ingredients are well mixed.

Gently, stir in the dressing over the orzo mixture and tossing gently to coat well. Cover and set aside to chill in the refrigerator until use.


This entry was posted in Fruits and Vegetables, Rice and Noodles, Vegetarian, Western. Bookmark the permalink.

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