Pasta - Citrus Orzo Salad

C4Bimbos's picture

Aug. 01, 2014

I love a good cold pasta salad on a warm Summer day. This colorful and flavorful side dish with liven up any barbecue! You can always make this the night before so you dont have to worry about making it the day of which I always love. If you do decide to make this the night before do not add the cilantro until the day of to prevent ugly brown pieces of cilantro.


Zest of orange 1
Zest of grapefruit 1
Garlic 2 Clove (10 gm) , minced
Salt To Taste
Pepper To Taste
Olive oil 1/4 Cup (4 tbs)
Orzo pasta 1 Pound , cooked, drained, and cooled
Oranges 2 , segmented, extra juices saved
Grapefruit 2 , segmented, extra juices saved
Red onion 1 Small , thinly sliced
Feta cheese 1/3 Cup (5.33 tbs)
Chopped fresh cilantro/Parsley 1/3 Cup (5.33 tbs)
Scallions 3 , thinly sliced



In a large bowl, add in the orzo pasta, orange segments, grapefruit segments, garlic, red onion, feta cheese, cilantro and scallion. Set aside.

For the vinaigrette – in a large bowl, add in the zest of a grapefruit and orange, followed by the garlic.

Squeeze in the segmented orange and grapefruit. Season with olive oil, salt and pepper. Whisk well and pour over the orzo mixture. Toss well.



Serve the salad with some grilled chicken. 

Recipe Summary

Difficulty Level: Easy
Servings: 4