Totable Orzo Salad with Herbs and Veggies

orzo salad

Today on the Sonrise Morning Show, Matt Swaim and I chatted about not wasting ingredients or food that may be slightly past its prime. We talked about using storage onions that sprout (yes, the sprout can be used for green onions), garlic that sprouts (I’ll still use the garlic but some cooks won’t – you can pot up the sprouted garlic and it will grow and you can use the “green garlic” sprouts that form.

July 4 is around the corner.  Take a moment, won’t you and be mindful of the abundant blessings of living in this country. Yes, we’re living in challenging times. But we have love, fellowship and caring along with amazing food. Good reasons to gather and celebrate this holiday. 

This orzo salad is the perfect “go with” for a summer meal. I shared this salad in a recent post, but it’s worth sharing again!

Orzo salad with vegetables and herbs

This makes a lot, but leftovers are so good. You could divide it in half.

Go to taste on seasonings, adding more if you wish. I’ve changed the recipe a bit and here’s how I’m making it now.

Salad ingredients

1 # whole wheat or regular orzo, cooked according to package directions 

1 cup diced red onions

1 cup corn, thawed if frozen, cooked a bit if fresh

1 red, orange or yellow bell pepper, diced

1 bunch green onions, sliced, white root end also (may not use all)

1 cup dried currants, golden raisins,  chopped dried apricots or chopped dried cherries

1 cup toasted slivered or sliced toasted almonds plus extra for garnish

Handful fresh basil, chopped

Several handfuls spinach, arugula, or mixed greens (optional)

Salt and pepper

Shredded Romano cheese for garnish


Drain orzo and let cool a bit.  Toss with everything but cheese.  Set aside while making dressing.

White balsamic vinaigrette ingredients

1/3 cup white balsamic vinegar

2 tablespoons lemon juice, to taste

2 generous teaspoons minced garlic

2 tablespoons Dijon mustard

1-2 teaspoons sugar, to taste

Palmful basil, minced

1/2 cup olive oil

1/2 cup vegetable oil

Salt and pepper


Whisk everything together. Adjust seasonings.  Pour over salad and mix gently. Adjust seasonings. Serve warm, room temperature or cold sprinkled with Romano and extra almonds.  

Yield: 10-12 

Tip: Sub white wine vinegar – a bit more tart.

Sub in flowers for pepper: Nasturtiums. 

These peppery flavored flowers and leaves make a good pepper substitute.nasturtiums

Tip: Toast almonds

Slivered and sliced almonds burn easily.

Skillet. Put nuts in dry skillet over medium heat. 

Cook, stirring frequently until nuts smell toasty and are golden. Remove from skillet immediately.

Oven. Preheat to 325. Pour nuts in single layer on baking pan.

Roast 8-10 minutes or until they smell toasty and are golden, stirring a couple of times. Remove immediately.

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