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Looking for a dish that’s light and full of freshness? In this Ina Garten Orzo Salad Recipe, you’ll get to enjoy the best of both worlds – a delicious and nutritious meal in one! From the savory orzo pasta cooked in flavorful chicken broth to the crisp vegetables and zesty dressing, this salad will be sure to satisfy your taste buds.
This Ina Garten Orzo Salad Recipe is delicious and it makes a great change from the usual green salad you might eat. It’s also a dish that’s great to take on vacation. Make sure that you buy fresh ingredients, as well as good quality olive oil and vinegar, to ensure that it’s delicious.
This amazing salad is easy to make, flavorful, and satisfying. In fact, it’s practically the best version of an orzo salad out there. Made with mezze-style ingredients, it’s quick, easy, and delicious.
Lastly, what’s it taste like? Pros/Cons?
The final question when it comes to Ina Garten Orzo Salad Recipe is always “What does it taste like?” The answer is that it depends on the ingredients used, but generally speaking, orzo salad is a light and refreshing dish. The pasta itself has a mild flavor, so it takes on the flavors of the other ingredients in the dish. Pros of orzo salad include its versatility (it can be made with a variety of ingredients), its easy preparation, and its portability (it’s perfect for picnics and potlucks). Cons of orzo salad include the fact that it can be bland if not properly seasoned, and that it doesn’t keep well (leftovers should be eaten within a day or two).
How To Make Ina Garten Orzo Salad
Ina Garten Orzo Salad Recipe is a delicious and light salad that can be made in under an hour! It’s quick, easy, and very healthy. Orzo Salad Recipe is made from orzo pasta and serves as a great side dish for chicken, turkey, tuna, or salmon.
Ingredients
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Step By Step Instructions To Make Ina Garten Orzo Salad
Step 1
Turn the oven on to 425 degrees Fahrenheit.
Step 2
In a large sheet pan, combine the eggplant, bell peppers, onions, and garlic with olive oil, salt, and pepper. Using a spatula, turn once during roasting to ensure even browning.
Step 3
During this time, boil the orzo in salted water until tender, about 7 to 9 minutes.
Step 4
Drain and place in a large serving bowl. Using a large spoon, scrape all the liquid and seasoning from the roasting pan into the pasta bowl, then add the roasted vegetables.
Step 5
Add salt, pepper, olive oil, lemon juice, and lemon juice to the dressing and pour it over the pasta and vegetables. Stir in the scallions, pignolis, feta, and basil when the mixture has cooled to room temperature. Make sure the seasonings are right and serve at room temperature.
Conclusion
We hope you enjoyed our Orzo Salad recipe and how-to video! We love this salad because it’s quick and easy to prepare, and it’s perfect for lunch or dinner. It’s also a crowd-pleaser, so try this recipe at your next cookout or potluck! If you have any questions, please comment down below. Thanks for reading, and be sure to check back next week for more recipes from our blog!
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Ina Garten Orzo Salad Recipe
Ingredients
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Instructions
- Turn the oven on to 425 degrees Fahrenheit.
- In a large sheet pan, combine the eggplant, bell peppers, onions, and garlic with olive oil, salt, and pepper. Using a spatula, turn once during roasting to ensure even browning.
- During this time, boil the orzo in salted water until tender, about 7 to 9 minutes.
- Drain and place in a large serving bowl. Using a large spoon, scrape all the liquid and seasoning from the roasting pan into the pasta bowl, then add the roasted vegetables.
- Add salt, pepper, olive oil, lemon juice, and lemon juice to the dressing and pour it over the pasta and vegetables. Stir in the scallions, pignolis, feta, and basil when the mixture has cooled to room temperature. Make sure the seasonings are right and serve at room temperature.