Perfect Orzo Pasta Recipe

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

  2. Sarah

    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.

    1. 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

    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

    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

    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 !

    1. I’m so glad you loved it!

  6. Ashe-Monique Yap-Chung

    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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