Orzo Salad

While I am on vacation I will make any excuse to eat outside My family decided that we should have a BBQ on our favorite beach (which we call Sunset Beach; there is a more Hawaiian name but I always forget what it is).

And for me where there is an outdoor BBQ, there is salad. Salad?! You’re probably saying in disbelief. Not to fret, Creatively Hungry community, I am not turning vegetarian. I do, however; need something green and refreshing to balance out the absurd amounts of meat, chips, and cheese I will undoubtably consumer.

Today’s BBQ accompaniment was not your run-of-the-mill greens and dressing combo. My mom and I decided to make an orzo pasta salad. The quintessential refreshing salad! This salad turned out incredibly well. I recommend it at your next BBQ!

Orzo Salad


1 box orzo pasta

1 yellow bell pepper

1 red bell pepper

1 red onion

1 can black olives

Gerard’s Champagne Salad Dressing

Salt and Pepper


Cook orzo pasta. While the pasta is cooking, finely chop red onion and both bell peppers. When the orzo is done run in under cool water to halt cooking and let the pasta chill. Important: make sure your orzo is completely COOLED DOWN before you add feta cheese. It ensures the feta doesn’t start to get all melty. Toss the orzo with the red onion, bell peppers, feta, black olives, Gerard’s Champagne Salad Dressing, salt, and pepper, to taste. I usually use about 2/3 of a bottle of the champagne dressing, but you can use more if you prefer your pasta salad more wet. My next step is to grab a spoon and dig in. This pasta salad is super enjoyable and only gets better over time! It can also be made way ahead of time (I usually make it the day before).


Note: you don’t have to use the Gerard’s brand of champagne salad dressing, it is just what I have always used and preferred.


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