Confetti Orzo Salad

From: Trnquilit

On Jun 9, 2009

I made this the other night with a scallop bake. Great! I used carrots, gypsy peppers, heirloom tomatoes & a regular yellow onion. I also just used dry parsley. I too used less olive oil but just eyeballed it...I served it cold, it seemed odd having it warm with fresh veggies in it. Great staple for many meals!

From: Aunt Cookie

On Mar 13, 2009

This made a very nice lunch. I used 1/4 cup olive oil instead of the full 1/3 cup, and I thought that was enough. The only other change I made was to use more parsley than called for. For me, this recipe made 8 servings (definitely more than 4). This tastes really fresh and uncomplicated. Thanks for posting!

From: food snob mom

On Feb 11, 2009

Really yummy and pretty! I used lime juice because I didn't have lime zest but it still gave it a little tangy taste. I only used about 1 teaspoon of lime juice. I also cut the recipe in half since there are only 2 people eating and it was plenty. Will definitely make it again.

From: PamLuvs2Cook

On Jul 3, 2007

This is a very good recipe. The only change I made was to boil my orzo in chicken broth to add a little more flavor. This recipe does not need as much olive oil as the recipe states so I suggest going with a smaller amount then once you stir it together you can always add more to suit your tastes.I like to make this the day before serving and store it in the fridge so that the flavors have a chance to mix and mingle together. Thanks for sharing this recipe dicentra.