Feel free to halve the recipe if you’re feeding a smaller group; however, I’m warning you, you will want more! Keeps well in the fridge for up to a week.
This orzo salad recipe is packed, and I mean packed, with veggies. For those of you who are into “umami” this touches on all the senses with the exception of spice/heat. Feel free to add a fresh red anaheim or fresno chile for a bit of a kick.
Every bite is packed with tons of bright lemony basil flavor, crispy veggies, toasted pine-nuttiness, briny olives and salty feta making for the most delicious orzo pasta salad ever! I promise!