Make this simple Orzo Pasta Salad with herbs and lemon, perfect with salmon or any meat you like. Enjoy the cold leftovers for a great lunch the next day.
This salad is made of orzo pasta mixed with capers, parsley, almonds, and caramelized sweet red onions. It's all dressed in a tasty vinaigrette of olive oil and lemon juice.
Understanding Orzo
Orzo, also known as risoni, resembles an oversized grain of rice. Typically crafted from semolina - a flour variant derived from durum wheat, this pasta variant is exceptionally versatile. It can add depth to soups, be transformed into salads, served as an accompaniment, or even baked in a casserole.
Why I Love This Recipe
- Easy to Prepare: Despite its sophisticated taste, this pasta salad is simple to make and requires only a few ingredients. Doesn't have mayo or dairy, so it is a great option for a summer picnic.
- Great for on-the-go: This salad, with its caramelized onions and brined capers, travels well.
Key Ingredients
The salad perfectly balances different textures and flavors, with the simple vinaigrette serving as the standout component. Here's a detailed list of the ingredients.
- Orzo Pasta - The star ingredient, although if unavailable, substitute it with any pasta suitable for salads.
- Red Onions - The caramelized red onions brings character, sweetness, and color to the salad. Substitute with other onion types only if necessary.
- Garlic - Used primarily for flavor, it can be omitted if not preferred.
- Capers - Make sure to buy a jar of these small capers, which are different from berry capers. Berry capers are the actual fruit of the caper plant and are larger with a different taste and texture.
- Almonds - Slivered almonds work best, but sliced or chopped whole almonds are also acceptable.
- Parsley - Opt for Italian flat-leaf parsley due to its rich flavor and vibrant color.
- Olive oil, Butter, Brown Sugar - Used for caramelizing the onions and garlic. The brown sugar enhances the onion's flavor, although regular sugar works just as well.
- Dressing - Lemon juice, olive oil, salt, and pepper - This is the most effortless dressing suitable for most salads. Fresh lemon juice is a better choice, and the zest can also be added for extra flavor.
How To Make This Orzo Pasta Salad
Step 1: Caramelize the onions: In a nonstick pan, heat the oil and butter. Slowly cook the onions, ensuring they don't burn. Add minced garlic and sugar, continuing to cook until the onions are golden and caramelized. Set aside to cool.
Step 2: Prepare the pasta: While the onions are cooling, follow the package instructions to cook the orzo pasta. Typically, orzo is boiled in salted water for approximately 5 minutes. Once cooked, drain the pasta and lightly drizzle some oil to keep the grains separated and fluffy. Set it aside to cool.
Step 3: Make the dressing: Combine oil, lemon juice, salt, and pepper in a small bowl or jar and whisk together. Adjust the salt to your preference.
Remember: Salt quantities listed in the ingredients are only a guide. You might prefer less salt, or maybe a bit more; there's no hard and fast rule here. Make the recipe your own.
Step 4. Assemble the salad: In a large bowl, add the cooled pasta, caramelized onions, chopped parsley, capers, and half of the almonds.
Pour in the dressing and gently toss the salad, ensuring all ingredients are well coated.
Finally, garnish with the remaining almonds and serve.
Storing Leftovers
Refrigerate any leftovers, and they should keep well for up to three days.
Recipe faqs
Absolutely! Just add half the dressing initially. On the day you serve the salad, add the remaining dressing and mix gently. If all the dressing is added at the start, the pasta might absorb it all, resulting in a dry salad.
Absolutely! Grilled chicken, tofu, or shrimps could be a great addition to this salad if you're looking to make it more filling.
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📖 Recipe
Orzo Pasta Salad
Ingredients
For the salad:
- 12 ounces orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 red onion medium, sliced
- 1 garlic clove minced
- ½ tablespoon brown sugar or granulated sugar
- 2 tablespoons capers drained and rinsed
- 1 parsley fresh small bunch
- ½ cup almond slivers or flakes
For the dressing:
- 3 tablespoons olive oil
- 1 lemon large, juiced
- ½ teaspoon salt or to taste
- ¼ teaspoon ground pepper
Instructions
- Heat the oil and butter in a nonstick medium pan. Add sliced onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, occasionally stirring, for about 8-10 minutes. When the onions are golden and caramelized, add the minced garlic.
- Add sugar and stir everything for 3 minutes. Use salt and pepper to your taste.
- Cook the orzo pasta according to the package. Drain and drizzle a few drops of oil over them. Set them aside to cool down.
- Make the dressing: In a small bowl, whisk together oil, lemon juice, and salt.
- Place pasta, caramelized onions, chopped parsley, capers, and half the almonds in a large bowl.
- Add the dressing and toss the salad gently. Make sure the dressing coats all ingredients.
- Sprinkle the rest of the almonds over the salad and serve.
- The salad will keep well in the refrigerator for three days.
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