Orzo Pasta Salad

Orzo Pasta Salad served in a white bowl
  • 4 servings
  • 25 minutes to prepare
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  • 500g orzo pasta
  • 4tbsp extra virgin olive oil
  • 1 lemon, juice & zest
  • For the Pickles
  • 200g baby carrots
  • 200g baby courgettes
  • 100g radishes
  • 1 large banana shallot
  • 200ml white wine vinegar
  • 200ml white wine
  • 1tsp black peppercorns
  • 1 bay leaf
  • 1 sprig thyme
  • To Serve
  • 4tbsp ricotta
  • 2tbsp whole blanched almonds
  • 2tbsp chopped mint


A fresh and zesty vegetarian summer pasta salad.

  1. Cook the orzo pasta in boiling water for 8 minutes then drain in a colander and rinse well with cold water to cool.
  2. Place the vinegar, white wine, peppercorns, bay leaf and thyme into a small saucepan and bring to a simmer to create a pickling liquor.
  3. Use a vegetable peeler or mandolin to finely slice the baby carrots, courgettes and radishes. Cut the shallot into rings as finely as possible. Place all the vegetables into a shallow tray and pour over the hot pickling liquor. Leave for 5 minutes before draining in a colander.
  4. In a large mixing bowl, combine the orzo pasta with the pickles, olive oil, lemon juice and zest then mix well.
  5. Place the pasta salad into a serving dish and sprinkle with the almonds, chopped mint and dollops of fresh ricotta.

Chef’s Tip
You can keep homemade pickles refrigerated in a non-metallic container such as a glass kilner jar (sterilise it first) for up to 2 weeks.