Best 5 Picnic Orzo Pasta Salad Recipes

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

PICNIC ORZO PASTA SALAD

Steps:

• Cook orzo for 7 minutes. Drain and rinse with cold water.
• Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
• Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
• Salt and pepper to taste.
• Chill for at least 1 hour.
• Fold in feta cheese right before serving.

THE PERFECT PICNIC PASTA SALAD

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

POTLUCK ORZO PASTA SALAD

Steps:

• Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
• Toss in large bowl with 1 1/2 T olive oil.
• Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
• Gradually whisk in remaining 1/2 cup olive oil.
• Add salt and ground pepper to taste.
• Add dressing to orzo mixture and blend well.
• At this point taste the salad, and add more of whatever you prefer (I added more dijon).
• Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
• Sprinkle on top of salad just before serving.
• Can be made 1 day ahead.
• Makes approximately 10 cups.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.