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Garden Orzo Salad with Herb Dressing Recipe

Garden Orzo Salad with Herb Dressing

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on September 07, 2009

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    I kept deluting the liquid. It was so citrusy that it burned my throat when I swallowed it. NEVER AGAIN!

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  • on September 01, 2009

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    This salad went over very well - I didn't make a huge batch like it calls for, so I halved the dressing and did a few different things - I added one clove of fresh garlic into the blender with the dressing and also replaced half of the parsley with fresh chives. As for the veggies, I used up what I had left from my last garden picking - cukes, tomatoes, and red bell pepper, and instead of the raw corn used a couple of ears of cooked corn from last nights' dinner. And tossed in some chopped black olives for fun.

    I had some of the dressing left over so I'm using it as a marinade for chicken with high hopes!!!!

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  • on August 23, 2009

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    I am glad I read everyone's comments before I made this. I cut to 1/4 of the recipe since I was making it for 4 people. I blanched the corn too. I also thought it was way too tangy, so I added two tablespoons of honey to the dressing and it was a hit.

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  • on July 30, 2009

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    My family really enjoyed this recipe. I did alter it slightly because I didn't have lemon-I used lime! I also used 1 cup of olive oil (not 2 and it was plenty. I would totally recommend this for a side to go with an outdoor grilling gathering!

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  • on July 30, 2009

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    I made this salad for an outside BBQ party, and IT STOLE THE SHOW!! So light and flavorful! I did blanch the corn very quickly and shocked it in ice water, but that was the only varation. I plan on making it again for our family reunion this weekend! Enjoy, it's fabulous!!!

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  • on July 05, 2009

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    I've made this salad for various luncheons and it is always a hit. I do notice that 2 Cups of Olive Oil may be a bit too much. Just made for a 4th of July party yesterday and cut it down to 1 1/2 Cups and it was perfect. As well, not being a celery fan, I used three large cucumbers - seeded and that was a great substitute for the celery. Grape tomatos worked perfect and I used Large Oranges and lemons to maximize the citrus flavor. This recipe is a keeper for sure. I've shared with many friends every time I make it.

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  • on May 02, 2009

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    I thought this was a great summer salad. Word of warning, this makes A LOT of salad. I had a party with about 25 people and I had a ton of it left and had to throw it out. I would cut it down by half next time at least. I also added red pepper and thawed frozen peas. I cooked the corn on the cob as I couldn't believe it asked for raw corn. I would make this again, but would definitely cut the recipe way down.

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  • on March 22, 2009

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    The flavors were really fresh and it was a healthy salad, but I'd never make it again as the amount of time involved vs the end result flavors, it was disappointing.

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  • on March 21, 2009

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    Each time I make this I get rave reviews. They love the clean, citrusy taste. It's great as a side dish or add a little grilled chicken and make it a main course. I place the dressing on the side and let my guests put on as much or as little as they want. Thank you Danny Boome another great recipe.

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  • on March 09, 2009

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    This was a hit with friends. Next time instead of parsley, we are going to try cilantro for more of a kick and maybe add in some avocado and bell pepper. Otherwise, a very nice light salad

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