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Orzo Side Salad

Serves 4

Serve this pasta salad with Pork and Veggie Kebabs or other favorite grilled meats.


  • Salt and pepper
  • 2 small lemons
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 3/4 cups orzo pasta (8 ounces)
  • 1 bunch celery (use the leafy tops, too!)
  • 1 chunk feta cheese (4 ounces)
  • 8 kalamata olives, preferably oil-packed with herbs


  1. Fill a medium size saucepan three-quarters full with cold water. Sprinkle about 2 teaspoons salt into the water and bring to a boil.
  2. Meanwhile, rest one end of a fine grater on the rim of a bowl. Finely zest the lemons into the bowl. Add the EVOO and sprinkle in 1/2 teaspoon each salt and pepper; mix well with a rubber spatula.
  3. Add the orzo to the boiling water and cook, stirring often, until tender. Drain the pasta in a colander and rinse well with cold water. Add the cooled orzo to the bowl with the lemon oil and toss.
  4. Starting at the top of the celery bunch, thinly cut crosswise with a large knife until you have about 1 cup cliced celery and leaves; add to the pasta. Crumble in the feta. Pit the olives, tear them in half and add to the pasta. Gently toss the pasta and transfer to a platter.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.