Orzo Salad

This week I prepared salads for ABC 7 Morning News. Did you know that salads were news? Well, I guess they are!

TV is weird. There was a lot of face shots, then hand shots, then lifting things out of the frame … I know that I could never be in television … it’s complicated!

The salads made were from my book The Complete Idiot’s Guide to Sensational Salads, which is available from this link.

Here is the recipe for the Orzo Salad, one of my favorites. The pasta is Italian, but the recipe is reminiscent of Greece with fresh mint, crunchy veggies, and feta cheese. Orzo means “barley” in Italian, but it’s really pasta. It looks a lot like thick rice, just slightly smaller than a pine nut.


2 cloves garlic
1/4 cup fresh mint, minced
1/4 cup fresh oregano, minced
2 TB. red wine vinegar
3 TB. olive oil
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup kalamata olives, chopped
1 small red onion, chopped
1 large cucumber, diced
2 large Roma tomatoes, diced
1 lb. orzo pasta
1/4 lb. feta cheese


  1. In a large bowl combine garlic, mint, oregano, vinegar, oil, salt, and pepper. Mix thoroughly, toss in olives, onion, cucumber and tomatoes, and set aside.
  2. Meanwhile, bring 2 quarts of water to a full rolling boil. Add a pinch of salt and orzo. Cook 5-7 minutes, stirring frequently, to al dente. Drain, rinse with cold water, and add to dressing. Mix thoroughly and chill at least 30 minutes. Before serving, mix in feta cheese.
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