Greek Orzo Salad

  • 240 mins
  • 10 ingredients


  • 1 lb orzo (rice shaped pasta)
  • 1/3 cup white vinegar
  • kosher salt and black pepper to taste
  • 1 tbs Dijon mustard
  • 1/2 cup scallions, sliced on a bias
  • 1/2 cup shallots, chopped
  • 1/4 cup fresh parsley, minced
  • 1/3 cup fresh mint, chopped
  • 2 tbs balsamic vinegar
  • 1 cup olive oil
This orzo salad is flavored with Dijon mustard, shallots, scallions, mint, balsamic vinegar and olive oil.

  • Cook the orzo according to package directions, drain and set aside, but don’t rinse.
  • Toss the orzo with all of the other ingredients while the orzo is still warm.
  • Cover and refrigerate for 4 hours or overnight before serving. Stir occasionally.

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