Orzo salad with greens



8 min


15 min


12 cups

Orzo salad with greens

© Getty Images

This salad is all about texture, a pleasing toss of vibrantly fresh crunchy endive with delicate quick-cooking rice-shaped pasta.


  • 3 cups uncooked orzo pasta
  • 1/4 cup white-wine vinegar
  • 2 tbsp regular or grainy Dijon mustard
  • 1 tbsp honey
  • 1 tsp salt
  • 1/3 cup olive oil
  • 2 cups frozen peas
  • 2 Begian endives
  • 1/2 cup chopped fresh dill
  • 4 green onions
  • 170-g pkg baby spinach
  • 1 cup freshly grated parmesan


  • Cook orzo following package directions. Meanwhile, in a small bowl, whisk vinegar with mustard, honey and salt. Then slowly whisk in oil. When orzo is cooked, drain well and place in a large bowl. Add dressing and stir to coat. Refrigerate, stirring occasionally, until cool.
  • Meanwhile, cook peas in boiling water 3 min. Drain, then rinse under cold water to cool. Cut out and discard endive cores. Thickly slice crosswise. Chop dill and slice onions. When orzo is cool, stir in peas, onions, endive, dill and spinach. Sprinkle with Parmesan.

Nutrition (per serving)

  • Calories
  • 121,
  • Protein
  • 4 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 4 g,
  • Fibre
  • 2 g,
  • Sodium
  • 180 mg.


Prepare salad following recipe above without adding spinach or cheese. Covered and refrigerated, it will keep well for 2 days. Just before serving, stir in spinach and cheese. Taste and add more chopped fresh dill, salt and a drizzle of vinegar, if needed.