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Gina's Orzo Salad Recipe

Gina's Orzo Salad

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Average Rating:

Total Reviews: 49

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  • on May 31, 2012

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    I made this for a neighborhood party this past weekend. I wasn't a bit surprised when everyone asked my for the recipe! However, I must admit, I used 6 cups of chicken broth to cook the Orzo and pine nuts instead of almonds. Very Italian. But, I'm Irish, sooooo.. Yeah. Super good!!!

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  • on April 20, 2012

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    I made this last night with grilled chicken and it was an excellent side dish.I took others' advice and used two t. of the dijion and it turned out delicious. I used only half of a small red onion and to be honest, I will most likely omit that next time because you already have the onion flavor from the green onions and it was a bit much. I also only had dried mint on hand and again, that made no difference so I will probably omit that next time also. I only let the orzo cool during the time it took to chop everything, so this was served room-temp and was perfect. One note: I ate some leftovers today and it was not as good; the dressing was totally absorbed and I felt it was much better at room temp than cold. In my opinion, if you are planning on having this for company or bringing it to a party or something (which it's totally worthy of, definitely dress it just before serving as that is when it tastes the best! I will definitely make it over and over this summer!

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  • on November 08, 2011

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    I made this salad to night for dinner it was great. I enjoyed the lemon,basil with just a hint of mint. That is a great salad to have on Sunday brunch and my girly lunch. Thanks Gina.

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  • on September 02, 2011

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    This was an excellent salad and one that I'll make often as we eat lots of salads. There are only two of us so, I used one cup of orzo and that was plenty. Too, as one other reviewer suggested, use more mustard, I used two teaspoons, and also added chunks of canned artichokes :(7oz size, drained and one lemon seemed to be ok but, I think I did squeeze more, maybe another half. I happened to use Gorgonzola cheese and that was just fine. All-in-all, this was delicious; thanks Gina!!!!!
    Ginny K.C. Wauwatosa, Wi.

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  • on August 01, 2011

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    Wow, this recipe is amazing. Its so simple yet so tasty. I was able to throw this together in 30 minutes from start to finish. I also added about 1/2 c of dijon mustard and it made the dressing full of flavor and creamy. Give it a try and you won't regret it!

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  • on July 31, 2011

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    This was so easy to make and it was a huge hit at my BBQ party. I doubled the recipe and added black pitted olives (at my husband request. The fresh herbs and the freshly squeezed lemon juice are a must! Everybody loved it and asked for the recipe. I will definitely make it again not only at parties.
    On a side note: this recipe reminded me again that good and tasty food does not have to take lots of time to prepare and put on the table. A winner in my recipes book!

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  • on July 18, 2011

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    When it comes to makin this , i'm like a pregnant lady ... I constanly crave it ! That's a good thing too !!! I LOVE THE NEELYS AND THEIR ORZO !!!!!!!

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  • on July 07, 2011

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    Question, in the video Gina says she has 2 t. of mustard in the bowl but it looks more like 1/2 cup. The printed recipe says 1 t. How much has everyone been using? Thanks and this is a great recipe!!!

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  • on June 26, 2011

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    AWESOME tasting salad, made it for my sister-in-law lunch and they all loved it!!

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  • on May 31, 2011

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    OMG! This was a hit at my family cookout! Very tasty and easy to make. Make sure you use fresh herbs and lemon juice--very essential. I let the dish refrigerate overnight to blend the flavors without the tomato and feta cheese--I put these ingredients in before I served it. The flavors just explode. I will definitely use this recipe again. It will be my signature summer side dish!

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