The Giada-Approved Trick for Better Orzo Salad
When it’s too hot to turn on the oven, which seems to be quite often these days, it's helpful to have a delicious make-ahead meal in the fridge that can be eaten cold or at room temperature. There are many dishes that fit that bill, but this time of year pasta salads are at the top of my list. They make a great vegetarian main and are also perfect for cookouts or picnics, where they pair well with anything you're cooking on the grill.
I have a few go-to pasta salad combos, but am always looking for fresh inspiration. A while ago I was looking around and stumbled across celebrity chef Giada de Laurentiis' orzo salad recipe, which checks all the pasta salad boxes: it's hearty and wholesome, can be made ahead and looked really, really delicious. The recipe also had five stars and almost 500 reviews, including a person who has been making the recipe for the past 14 years. I was sold!
Related: 19 of Giada De Laurentiis' Greatest Recipe Hits of All Time
Recipe of the Day: @GDeLaurentiis' Orzo Salad ??
Get the recipe: https://t.co/P5mrB4XWVQ pic.twitter.com/g8iSonoofy— Food Network (@FoodNetwork) May 25, 2022
What Ingredients Are in Giada's Orzo Salad?
Theresa Greco
Another great thing about this recipe is that it calls for a mix of pantry staples I routinely have on hand, with the addition of fresh herbs and vine-ripened cherry tomatoes that are prime for picking right now.
In addition to the cherry tomatoes and herbs, you'll need orzo, chicken broth, a red onion, basil and mint, canned chickpeas, red wine vinegar, lemon juice, honey and olive oil.
How To Make Giada's Orzo Salad
The method is as simple as the ingredients list. Start by getting the orzo cooking in some chicken broth (more on that later). While the orzo boils, cut your veggies and herbs, rinse your canned beans and toss all of that together in a big bowl.
Next, prepare the dressing: add the vinegar, citrus, honey and oil to a blender or simply whisk until it's emulsified. Toss the cooled cooked orzo with the veggies and herbs, then toss with the dressing. Garnish with basil, mint — or a mix of both. That's it!
Related: 45 Best Orzo Recipes
My Honest Opinion of This Recipe
I love this orzo salad and plan to make it on repeat this summer — and most likely all fall and winter too. I mean why not? It's a delicious and filling combination that takes no time to make. And of course, it helps that my whole family loved it and asked for seconds immediately.
Do yourself a favor and stock up on a Costco-size bag of orzo now, because this is one side dish you'll have on rotation for years to come.
Theresa Greco
Tips for Making Giada's Orzo Salad
? Cook the orzo in stock. The #1 tip to getting this recipe right is how you cook your orzo. Giada recommends cooking the orzo in chicken stock for added flavor and I can't stress the importance of this step enough. This is a technique that I've used when cooking Martha Stewart's One-Pot Pasta, and it honestly makes a world of difference.
? Let the orzo cool. Giada also advises letting your orzo cool before adding the fresh ingredients, which I wholeheartedly agree with so you don't end up with a sticky, mushy mess.
? Make it your own. Like many pasta salads, this recipe is 100% customizable. I've made it a handful of times and have had success with all of these swap-ins: feta, lime juice, shredded chicken, canned tuna and chili oil. Not all at the same time, of course, but this list is just a reminder that you can swap cheeses in and out, add your favorite condiments and bulk it up with whatever protein you have on hand.
? Make it ahead. Unlike some other pastas, orzo holds its own when dressed, so you can easily prepare this dish in the morning without worrying about the pasta getting soggy by evening. It's even great the next day!
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