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Niçoise-Style Orzo Salad

  • Servings: 4

Plus: Pasta Recipes and Tips

KEY: Summer, Fast - Column, Barbecue/Cookout, Graduation Party, French, Mediterranean, Pasta & Noodles, Salads, Fast, Make Ahead, Vegetarian, Dinner, Lunch

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  • 1/2 pound orzo
  • 1/2 cup Niçoise olives, pitted
  • 1/2 cup pear or cherry tomatoes
  • 1/2 small red onion, finely chopped
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 1/2 tablespoons drained capers
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil


How to make this recipe

  1. Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente. Drain and rinse under running water, then drain again. Transfer the orzo to a bowl and add the olives, tomatoes, onion, parsley and capers.
  2. In a small bowl, combine the vinegar, garlic and a pinch each of kosher salt and pepper. Whisk in the olive oil and stir the dressing into the pasta salad.
Contributed By Photo © Grace Huang Published July 1999

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