Confetti Orzo Salad
Confetti Orzo Salad feeds a crowd and is great for BBQs, potlucks, baby showers, and church get togethers. This salad is filled with peppers, onions, and fresh herbs in a lemon vinaigrette.
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Orzo and Vegetable Confetti Salad
My friend Wendy created this salad. That in itself blows my mind. Wendy had something similar to this at the restaurant J. Alexanders.
She loved it so much that every time she went there she would order this and try to figure out what was in it. Over time she came up with this. This salad is refreshing and vibrant…just like Wendy.
There is something about this salad that you just can’t stop eating it and I am not a huge rice or pasta fan. This picture does not do it justice. This is a regular dish at our get togethers out here in Florida.
OTHER SALAD RECIPES:
- Greek Orzo Salad
- Corn and Vegetable Orzo Salad
- Frito Corn Salad
- BLT Pasta Salad
- Pizza Pasta Salad
- Broccoli Salad
- Caprese Pesto Pasta Salad
- Corn, Avocado, and Tomato Salad
Confetti Orzo Salad
Confetti Orzo Salad feeds a crowd and is great for BBQs, potlucks, baby showers, and church get togethers. This salad is filled with peppers, onions, and fresh herbs in a lemon vinaigrette.
Ingredients
- 1 ½ cups uncooked orzo
- 1 (6 oz) package long grain and wild rice with seasonings
- 1/2 cup extra virgin olive oil
- 1 teaspoon grated lemon zest
- 1/3 cup fresh lemon juice
- salt and freshly ground pepper
- ¾ cup slivered almonds
- ½ red bell pepper, diced finely, (about 1/2 cup)
- ½ yellow bell pepper, diced finely, (about 1/2 cup)
- ½ purple onion, diced finely
- ½ cup craisins
- ¼ cup capers, drained
- 2 Tablespoons finely chopped fresh basil
- 2 Tablespoons finely chopped fresh parsley
Instructions
- In a large pot over high heat, bring the water to a boil. Add about a tablespoon of salt. Add the orzo and cook until tender, 5-8 minutes. Drain and cool the orzo.
- Prepare the long grain and wild rice according to package directions. Let cool.
- In a large bowl, whisk together the 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste (I add about 1 teaspoon of salt and 1/2 teaspoon pepper). Add the almonds, peppers, onion, craisins, capers, basil, parsley, cooled rice and orzo. Toss to mix well. Refrigerate to let the flavors blend.
- Serve at cold or room temperature.
Notes
Source: Wendy Weisenburger
Thanks for sharing your thoughts on enough. Regards
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YUM! I made this on Friday for a potluck on Saturday using a whole 16 oz box of orzo and 1.5xed everything, I also sweated the red onions and carrots (instead of peppers, I don’t like peppers) in a skillet with a tiny bit of oil so that it would be super onion-y on Saturday. Also used toasted pine nuts instead of almonds (I’m allergic). It worked wonderfully! Thanks for the idea, my dish and someone else’s fruit salad were the only things that were completely demolished at the potluck, then we got home and my husband used a spoon to scoop out the last few nibbles of orzo left in the serving dish!
Ooh yum. Your version sounds great.
I have been so lucky to meet Wendy out here in Poland. We had a church get together today and she brought this awesome salad. I ate it and I wanted it! So here I am. So, so good!!
Oh my gosh! What a small world? So crazy!!
This. Is. Amazing. I only subbed cilantro for the basil/parsley, but stuck to the recipe for everything else. It tastes like summer! This is definitely going to be my “go to” recipe for potlucks and gatherings! Thank you!!
Found your site through I Heart Naptime. Great recipes! Following you now.
Made this for a work baby shower pot lock and it was a HUGE hit, perfect for warm weather get-togethers, very light and refreshing. thank you!
Juat found your blog! This sounds delicious! I WILL be making this one! XO, Pinky
Hey- I am making this for our BBQ tomorrow and I had a question. Is it better to toss all the ingredients and dressing all together right before serving- or toss it before and let it sit for awhile? Thanks! Danielle [email protected]