Perfect Orzo Pasta Recipe

Perfect Orzo Pasta Recipe
May 29, 2012 Alison Faulkner

Today I’m going to share one of my favorite recipes to bring to a party. I first had this orzo pasta at a friend’s baby shower where they also served this Russian Cream dessert. These girls are so classy and have good taste with everything. They just don’t have blogs so I exploit their talents. It’s a dirty job but somebody’s got to do it.
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This pasta is best served at room temperature, but it’s also great to make ahead of time and keep in the fridge. I also like to make a big batch of it and then have it all week for lunch. Pair this with a nice tall Diet Dr. Pepper and you’ll feel all fancy and fun.
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Are you ready for the recipe? My friend’s don’t know what book they photocopied the recipe out of, but it’s an old one. I’ve made a few adjustments. If you don’t fork out for pine nuts, they can be rather spendy, I’ve also toasted raw sunflower seeds and they are yummy as well! Do not, I repeat DO NOT use regular raisins. They will ruin the recipe, trust me, I’ve done it. Golden raisins are worth the trip to the store.

serves 10-12

Prepare 16 oz of orzo pasta according to the directions on the package. In the meantime prepare the vinaigrette.

For the Vinaigrette
whisk together

½ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
1 teaspoon dried oregano
1 tsp. kosher salt
¼ tsp. pepper
1 tsp. sugar

Drain the pasta and let cool. Pour the vinaigrette over the pasta and mix. Let cool to room temperature while you prepare the rest of the ingredients.

½ cup toasted pine nuts or sunflower seeds
½ cup golden raisins
½ cup kalamata olives chopped
½ cup chopped red onion
½ cup fresh sliced basil
4 oz feta cheese


Mix all the goodies in the pasta. Serve at room temperature with crusty bread and finish the meal off with Russian Cream for dessert.






  1. Jacquee 6 years ago

    Alison, the meal looks great, but let’s talk about your photos – AWESOME!!!

  2. Sarah 6 years ago

    I made this today and ooohh it was so delish. I didn’t have pine nuts or sunflower seeds so I used macadamia nuts and I added a little lemon zest.
    Thank you for sharing, I am sure that I will make it again and again, and again.

    • Author
      Alison Faulkner 6 years ago

      I’m so glad that you loved it too! i LOVE the macadamia nut idea and lemon zest is ALWAYS a good idea! xo

  3. Adrianna 6 years ago

    I made this for dinner last night and it was delicious! Thanks for the recipe. I can’t wait to have it today for lunch.. Mmm.

  4. Natalie in Manhattan Kansas 6 years ago

    When I read this recipe I knew I had to try it. I found the pine nuts at a cost club for pretty inexpensive but went ahead and burnt the first batch for good measure ha ha….We all loved it

  5. Justin 5 years ago

    I made this tonight because I was bored of having the same thing all the time. It was delicious and I can’t wait to make it again. Thanks for the recipe !

  6. Ashe-Monique Yap-Chung 4 years ago

    This recipe is life! Hubby always asks me to make it and it’s the dish I carry to every party – always a hit!!!

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