Giada’s Orzo Salad

Orzo Salad from Giada De Laurentiis

Giada's Orzo Salad

I’m a huge fan of Giada De Laurentiis.

I’m also a huge fan of her recipes. Her chicken cacciatore recipe is seriously one of the best. (Sorry Mama. I love yours too.) And I seriously ADORE her white bean dip.

And now? I have a new favorite to add to the list: her Orzo Salad.

tomatoes

My Mama made this for dinner the other night. She paired it with an herbed salmon from Ina Garten (I had a teriyaki chicken kabob) and fresh steamed haricot vert (the thin french green beans).

Everyone went back for seconds, and a few went back for thirds.

One common denominator? Everyone ravvvvvved about this orzo salad.

Orzo Salad from Giada De Laurentiis

This will definitely be going on the menu plan now that the weather is heating up and the herbs and vegetables are coming into their peak.

For those avoiding the nightshades, you could substitute the tomatoes with cucumbers, dried cherries, or steamed and marinated green beans.

My Mama also seems to think olives (minus the pimento) would be fab too. I, on the other hand, do not. Because they are olives and I can’t stand them.

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Giada's Orzo Salad
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Giada's Orzo Salad

Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup olive oil

For the orzo salad:

  • 4 cups water
  • 1 1/2 cups orzo
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 1/2 cups red and yellow grape or multi-color heirloom tomatoes halved
  • 3/4 cup onion finely chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • 3/4 cup of the vinaigrette
  • Salt and freshly ground black pepper

Instructions

  1. Combine red wine vinegar, lemon juice, honey, salt, and pepper in a blender and mix.
  2. With the machine running, gradually blend in olive oil.
  3. Set aside.
  4. Heat water in a large sauce pan over high heat and bring to a boil.
  5. Stir in the orzo.
  6. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
  7. Drain the orzo through a strainer and transfer to a large wide bowl.
  8. Once orzo has cooled completely, add in chickpeas, tomatoes, onion, basil, mint, and red wine vinaigrette.
  9. Toss until everything is evenly coated.
  10. Season to taste with salt and pepper.
  11. Serve at room temperature.
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Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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