Orzo is a type of small pasta, shaped like rice, and also known as risoni. It is a great addition to soups and salads and like any other pasta, tends to soak up the flavors of its sauce. I use either the small bow tie pasta shapes or orzo for pasta salads. These pasta salads can be made ahead of time and refrigerated till ready to serve. I prefer to serve them at room temperature instead of cold and with a side of bread or roasted veggies.

Pasta salads make great boxed lunches and I would often pack some type of a pasta salad 3-4 times a month in the Little Birdies’ lunches. There are so many ways you can put together a pasta salad and we are only limited by what is available in our fridge or pantry. Summers are also a perfect time to put together meals that do not require too much cooking time, leaving you free to get out of the kitchen.

Step by Step

1. Choose any variety of oranges that are available and pick the sweeter ones for this salad. I used 1/2 blood orange and 1/2 Cara Cara orange.
2. Remove the peels and strings of the oranges, discard. Remove the outer skin and discard it.
3. Break the sweet inner flesh into bite size pieces by hand to retain as much juice as possible.
4. Place the equivalent of 1 cup full of orange pieces in a large bowl.

5. Bring 3 cups water to a boil and add 1 cup raw orzo to it. Cook as per directions (about 8-10 minutes).
6. Drain the pasta when cooked and add to the bowl. Save 1/2 cup of the drained pasta water.
7. Wash and chop 1/2 cup cucumbers and 1/2 cup tomatoes. Add to the bowl.
8. Prepare the dressing:
   • 1/4 cup olive oil
   • 1/4 cup orange juice (freshly squeezed from the remaining oranges or store bought)
   • 1 tbsp balsamic vinegar (substitute with lemon or lime juice)
   • 1 tsp dried Italian herbs
   • 1 tsp crushed red pepper flakes
   • 1 tsp salt
   • 1 tsp pepper
9. Whisk all the ingredients till frothy and cloudy.
10. Pour over the warm pasta, oranges and veggies in the bowl.
11. Mix gently till everything is coated with the dressing.
12. Serve with a side of bread.

Some Tips

Mix all the ingredients when the pasta is drained and still warm, this allows the dressing to soak through all the way. You can then cover the bowl and pop it in the fridge for later use.

Save 1/2 cup of the drained water after the pasta has been cooked. If you think that the salad is too dry, add a few tbsps of this water to the salad.

You can add some grated Parmesan or Romano cheese to the salad.

Print Recipe

Orzo Salad with Oranges

Summery and tangy, this orzo salad can be made ahead and refrigerated so you can get out of the kitchen and outdoors!

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Brunch, Salad, Snack

Cuisine: Italian

Keyword: oranges, orzo, pasta salad

Servings: 4

Author: Madhavi

Ingredients

• 1/2 fresh, sweet Cara Cara orange peeled, de-skinned and broken into pieces
• 1/2 blood orange peeled, de-skinned and broken into pieces
• 1/2 cup cucumbers chopped into bite sized pieces
• 1/2 cup tomatoes chopped into bite sized pieces
• 1 cup orzo

For the dressing

• 1/4 cup olive oil
• 1/4 cup orange juice
• 1 tbsp balsamic vinegar substitute with lemon or lime juice
• 1 tsp dried Italian herbs
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1 tsp pepper

Instructions

• Choose any variety of oranges that are available and pick the sweeter ones for this salad. I used 1/2 of a blood orange and 1/2 of a Cara Cara orange.
• Remove the peels and strings of the oranges.

  Remove the outer skin and discard it.

  Break the sweet inner flesh into bite size pieces by hand to retain as much juice as possible.

  Place the equivalent of 1 cup full of orange pieces in a large bowl.
• Bring 3 cups water to a boil and add 1 cup raw orzo to it.

  Cook as per directions (about 8-10 minutes).

  Drain the pasta when cooked and add to the bowl.

  Save 1/2 cup of the drained pasta water.
• Add 1/2 cup chopped cucumbers and 1/2 cup chopped tomatoes to the bowl.
• Prepare the dressing:

  1/4 cup olive oil

  1/4 cup orange juice (freshly squeezed from the remaining oranges or store bought)

  1 tbsp balsamic vinegar (substitute with lemon or lime juice)

  1 tsp dried Italian herbs

  1 tsp crushed red pepper flakes

  1 tsp salt

  1 tsp pepper

  Whisk all the ingredients till frothy and cloudy.
• Pour over the warm pasta, oranges and veggies in the bowl.

  Mix gently till everything is coated with the dressing.

  Serve with a side of crusty bread.