Mediterranean orzo salad from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 62) by Ree Drummond

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Accompaniments: Roasted asparagus

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Notes about this recipe

  • averythingcooks on May 17, 2026

    Scaling way back to 3 oz of orzo still made a lot for 2. I used ideas from the comments: Dijon in the dressing, a quick blister for the tomatoes & added sweet orange pepper, chopped rst'd red pepper & diced Spanish chorizo. No olives in the house, but I think capers would work...chop/add to the dressing? In place of parsley at the end, a big spoonful of a fresh/freezer Greek inspired herb blend went into the dressing. We ate these beside crispy pork schnitzels & this is an easy, adaptable idea worth repeating.

  • Shewi128 on July 11, 2022

    We loved this salad. Simple, easy to put together, and really flexible with ingredients. I added some leftover sliced Portuguese chorizo. I don't like raw grape tomatoes, so I blistered them under the broiler. It would also be good with bell peppers or asparagus. I also added a small amount of dijon mustard and white balsamic vinegar. I would probably add a little bit more of both. This is a repeat recipe.

  • TTTLauren on April 28, 2022

    Another winner! The simple dressing is the magic here. I have made this about 5 times. Always with asparagus, sometimes bell pepper, sometimes bulgar wheat or another grain instead of orzo. Ive yet to make it with tomatoes actually. When I get peak in season tomatoes I would. I think the asparagus is terrific in it.

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