Orzo Pasta Salad
This perfectly packable pasta salad is ideal for picnics.
By Lindsey Berns
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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
Kosher salt and freshly ground black pepper
- 2 c.
orzo
- 6 Tbsp.
olive oil, divided
- 1/4 c.
fresh lemon juice
- 2 Tbsp.
red wine vinegar
- 1
red bell pepper, sliced
- 1
bunch lacinato kale leaves, stems removed, and chopped
- 1
shallot, thinly sliced
- 3 oz.
Parmesan, grated (about 3/4 cup)
- 4 oz.
Feta, crumbled (about 1 cup)
Directions
- Step 1Bring a pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and spread on a baking sheet. Drizzle with 1 tablespoon oil and stir to coat. Cool completely in the refrigerator.
- Step 2Whisk together lemon juice, vinegar, and remaining 5 tablespoons oil in a bowl. Season with salt and pepper. Add orzo, bell pepper, kale, shallot, Parmesan, and Feta, and toss to combine. Season with salt and pepper. Chill for 30 minutes and up to 2 days. Add more oil and vinegar before serving, if necessary.
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