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Orzo Salad With Lemon, Mint And Ricotta Salata

I am sure many of you are aware of orzo, a rice-shaped pasta, usually used in soups and salad. I made this Greek inspired orzo pasta salad and served it with roasted chicken. You can find the roasted chicken recipe over here. Enjoy.

Recipe adapted from Dean & Deluca Cookbook

Orzo Salad With Lemon, Mint, And Ricotta Salata


1/4 Cup Extra-Virgin Olive Oil
1/3 Cup Minced Shallots
2 Tbsp Fresh Lemon Juice
1 Garlic Clove, minced
1/2 tsp Finely Grated Lemon Zest, or more to taste
Salt and Pepper to taste
1 Cup Uncooked Orzo
1/2 Cup Very finely diced Yellow Bell Pepper
1/2 Cup Very finely diced Seedless Cucumber
1/2 Cup Crumble Ricotta Salata Cheese (about 3 oz)
3 Tbsp Minced fresh Mint leaves


Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl. season to taste with salt and pepper.

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You should serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.


  1. I love the texture of orzo. Ive never tried it in a salad before, but I bet it would be incredible!
    I will be bookmarking this recipe to make this summer! Yum!

    Thanks for sharing another great recipe! I will be back!

  2. love orzo salads especially in Spring and Summer.

    Great idea to add ricotta!

  3. Mmmm! This is perfect for this bout of sun we're having - and for the beach! I have to stock up on orzo again. We've been out since we moved.

  4. I love orzo and the flavors you've put together here. Can't wait to try it with chicken, like you suggested.

  5. We couldn't find the right ricotta and substituted feta and it was still fantastic! Thanks!


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