Ina Garten Greek Orzo Salad

Ina Garten Greek orzo salad, a quick make ahead recipe, came from a bowl at Round Swamp Farm in East Hampton. She loved their Greek salad and rebuilt it with orzo, feta, olives, capers, and dill. The lemon vinaigrette goes over warm pasta for an easy family dinner.

Pour the vinaigrette over the orzo while it is still warm, because warm pasta absorbs dressing much better than cold. Add the arugula only right before you serve so it stays crisp.

Source: Go-To Dinners (2022)

Ina Garten Greek Orzo Salad

Recipe by Ina Garten

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

415

kcal

Tender orzo tossed with cubed feta, Kalamata olives, chickpeas, and capers in a tangy lemon dressing, finished with peppery baby arugula.

Ingredients

• 1 cup orzo (about 8 ounces)
  

• Kosher salt and freshly ground black pepper
  

• ¼ cup freshly squeezed lemon juice, plus extra for serving (2 lemons)
  

• ½ cup good olive oil
  

• 1 cup canned chickpeas, rinsed and drained
  

• ½ cup (¼-inch) diced red Holland bell pepper
  

• ½ cup (¼-inch) diced red onion
  

• 3 tablespoons capers in brine, drained
  

• 3 tablespoons minced fresh dill
  

• 4 ounces Greek feta, ½-inch diced (not crumbled)
  

• ½ cup Kalamata olives, pitted and halved lengthwise (see note)
  

• 2 cups baby arugula
  

• ½ lemon, thinly sliced, for serving
  

Directions

• Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tablespoon salt. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.
• Meanwhile, whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup glass measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion, capers, dill, feta, and olives and combine carefully.
• Just before serving, stir in the arugula, add some sliced lemon, a squeeze of lemon juice, and taste for seasonings. Serve warm or at room temperature.

Notes

• If you can’t find pitted Kalamata olives, you can buy unpitted ones and use a cherry pitter to remove the pits.
• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I make Ina Garten Greek orzo salad ahead of time?

Yes. Prepare everything except the arugula up to a day in advance and store it covered in the fridge. Bring the salad to room temperature and fold in the arugula right before serving so it stays fresh and crisp.

What can I use instead of feta cheese?

Ricotta salata or mild goat cheese work well. Cut either into small cubes so each bite gets a hit of creamy, salty cheese the same way diced feta does.

How long does this orzo salad keep in the fridge?

It keeps well for up to 3 days in an airtight container without the arugula. The flavors actually improve as the orzo soaks up the vinaigrette overnight.

Can I serve this salad cold instead of warm?

You can, but dress the orzo while it is still warm so it absorbs the lemon vinaigrette. After that, chill it in the fridge and add arugula just before serving.

What if I can only find unpitted Kalamata olives?

Ina suggests using a cherry pitter to pop the pits out quickly. Press each olive with the flat side of a knife first to loosen the pit, then halve the olives lengthwise.