Orzo salad

Orzo salad

In: Salads
Preparation 35 min
Difficulty Easy
Servings 4


1. In a pot of boiling water, cook orzo until tender.  Drain and add half of the extra virgin olive oil and half of the chopped parsley. 

2. In a large bowl, combine the olives cut in half, the hearts of palm, the corn and the rinsed capers.  Add the pasta and the rest of the parsley and the oil. Toss well.  Season with salt.

3. Let stand 20 minutes and serve.


  • 320 gr (1 ½ cup) of orzo
  • 200 gr (1 cup and 2 tablespoons) of sliced hearts of palm
  • 100 gr (3/4 cup) of baby corn on the cob
  • 80 gr (1/2 cup) of stuffed green olives
  • 15 gr (3 tablespoons) of fresh chopped parsley
  • 30 gr (1/2 cup) of capers
  • 60 ml (1/4 cup) of extra virgin olive oil
  • Salt to taste
Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December