converge: auto-commit at 2026-07-10 02:56:39 from pandemic.brechtel
Validate Cooklang / validate (push) Successful in 14s
Validate Cooklang / validate (push) Successful in 14s
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---
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title: Orzo Salad
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source: //cooking.nytimes.com/recipes/1025349-orzo-salad
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description: This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.
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author: Lidey Heuck
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course: Dinner, Lunch, Main Course, Pasta Salad, Side Dish
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servings: 8 servings
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tags: Cherry Tomato, Chickpea, Easy, Feta, Grape Tomato, Kalamata Olive, Orzo, Picnic, Quick, Stovetop, Summer, Weeknight
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---
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== Ingredients ==
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, @½ cups orzo{1}, @½ cup extra-virgin olive oil, @red wine vinegar{3%tablespoons}, @¼ cup finely chopped red onion, @medium garlic clove{1}, @dried oregano{1%teaspoon}, @Black pepper, @pint cherry or grape tomatoes{1}, @(15-ounce) can chickpeas{1}, @½ cup pitted Kalamata olives, @feta{6%ounces}, @½ English cucumber, @⅓ cup chopped fresh parsley
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== Method ==
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Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.
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While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.
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Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.
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"description": "This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.",
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"keywords": "Cherry Tomato, Chickpea, Easy, Feta, Grape Tomato, Kalamata Olive, Orzo, Picnic, Quick, Stovetop, Summer, Weeknight",
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"name": "Orzo Salad"
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},
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"name": "Orzo Salad",
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"nutrition": {
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"@type": "NutritionInformation",
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"calories": "367.7 kcals",
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"carbohydrateContent": "31.9 grams",
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"cholesterolContent": "25 milligrams",
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"fatContent": "22.4 grams",
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"fiberContent": "5.2 grams",
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"proteinContent": "11.1 grams",
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"saturatedFatContent": "6 grams",
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"sodiumContent": "519.4 milligrams",
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"sugarContent": "4.4 grams",
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"unsaturatedFatContent": "2.3 grams"
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"recipeCategory": "Dinner, Lunch, Main Course, Pasta Salad, Side Dish",
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"recipeIngredient": [
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"Salt ",
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"1 ½ cups orzo ",
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"½ cup extra-virgin olive oil ",
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"3 tablespoons red wine vinegar ",
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"¼ cup finely chopped red onion ",
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"1 medium garlic clove, grated or minced ",
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"1 teaspoon dried oregano ",
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"Black pepper ",
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"1 pint cherry or grape tomatoes, halved ",
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"1 (15-ounce) can chickpeas, rinsed ",
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"½ cup pitted Kalamata olives ",
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"6 ounces feta, crumbled or diced ½-inch (about 1 ½ cups) ",
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"½ English cucumber, diced ½-inch (about 1 ½ cups) ",
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"⅓ cup chopped fresh parsley, dill or mint (or a combination) "
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],
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"recipeInstructions": [
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{
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"@type": "HowToStep",
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"text": "Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.",
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"url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-1"
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},
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{
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"@type": "HowToStep",
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"text": "While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.",
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"url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-2"
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},
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{
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"@type": "HowToStep",
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"text": "Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.",
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"url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-3"
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}
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],
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"recipeYield": "8 servings",
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"review": [
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Jen F."
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},
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"datePublished": "2026-07-08T23:37:49.000Z",
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"reviewBody": "I substituted mozzarella pearls for the feta and left out the garbonzos. Perfection!"
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "AG"
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},
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"datePublished": "2026-07-03T15:40:06.000Z",
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"reviewBody": "I used whole foods 365 Orzo, and even though (per box directions) I undercooked it for al dente, It all turned to mush when I made the salad and it sat for a an hour or so. All stuck together! Has anyone else had this problem with 365 pasta? orchiette didn't work out well either for me!"
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Grace"
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},
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"datePublished": "2026-07-03T04:52:28.000Z",
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"reviewBody": "Added two handfuls of chopped arugula and it added spice and texture."
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Penelope"
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},
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"datePublished": "2026-06-23T00:48:15.000Z",
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"reviewBody": "Normally I follow a recipe pretty closely, but for this one I just got inspired by the pic"
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Penelope"
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},
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"datePublished": "2026-06-23T00:53:02.000Z",
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"reviewBody": "You can’t really mess this one up. Normally I follow a recipe pretty closely, but this time I mostly just looked at the picture and did something I thought would look and taste similar, and in the end, it was pretty similar to the recipe as written. The main difference was using Trader Joe’s Italian dressing, which was yummy, and I added marinated artichoke hearts, orange bell peppers, Kalamata olives, feta, tomatoes and cucumbers. The olive/feta combo is always great, and the orzo instead of a larger pasta shape makes for a more interesting dish! Try adding the artichokes!"
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Catherine Cartier"
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},
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"datePublished": "2026-06-21T20:55:46.000Z",
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"reviewBody": "This is great - sauteed the orzo with a little olive oil and took Caroline's advice: sautéed the garlic and added the tomatoes until they burst. Also don't like feta, so I substituted with small mozzarella balls cut in quarters"
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Mama In Montpelier"
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},
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"datePublished": "2026-06-18T11:42:49.000Z",
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"reviewBody": "I made this for a party of 50. The takeaways: people eat less than I think they will. I tripled the recipe which was 2x too much. 1-1.5 lbs of pasta would have been right. I wasn't sure what to do ahead of time and what to add just before serving: dress the pasta, add the feta, olives and herbs the day ahead. Add tomatoes & cukes the day of. I should have marinated/slightly smashed the chickpeas to give more flavor/better texture for plastic forks (there were lots of roll away beans) and added the juiced beans just before. I tried roasting the tomatoes, which lost the needed acidity--I'd change to fresh, diced and lightly salted, let sit for 10 min to juice up before adding just before."
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},
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{
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"@type": "Review",
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Mama In Montpelier"
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},
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"datePublished": "2026-06-12T18:52:14.000Z",
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"reviewBody": "I am making this for a potluck tomorrow -- should I wait to add the herbs until serving or let them marinate all together overnight?"
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},
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{
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"@type": "Review",
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Siamack Sioshansi"
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},
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"datePublished": "2026-06-12T14:19:56.000Z",
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"reviewBody": "Delicious as written. Thank you"
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},
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{
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"@type": "Review",
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||||||
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"author": {
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||||||
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"@type": "Person",
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"name": "K.D."
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},
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"datePublished": "2026-06-11T10:12:04.000Z",
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"reviewBody": "We love this salad and make it all summer! The only change I make is to roast the chickpeas."
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},
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{
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"@type": "Review",
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Sharon B"
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||||||
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},
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"datePublished": "2026-06-12T13:03:48.000Z",
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"reviewBody": "@Pam Farro has gluten. It's just fancy wheat. Maybe brown rice or quinoa?"
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},
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{
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"@type": "Review",
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Pam"
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},
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||||||
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"datePublished": "2026-06-09T15:52:04.000Z",
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"reviewBody": "Substitute farro for pasta for gluten avoiders? \nWill try!"
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},
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{
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"@type": "Review",
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||||||
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Golem"
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},
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"datePublished": "2026-06-07T17:13:19.000Z",
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"reviewBody": "I doubled the recipe for a big neighborhood gathering. I thought it was quite bland even with an additional splash of vinegar and some added peperoncini and more olives. I also added the feta at the end as some comments suggested. Mayhaps it's supposed to be bland but I will not make it again."
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},
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{
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"@type": "Review",
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||||||
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"author": {
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||||||
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"@type": "Person",
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||||||
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"name": "Katie"
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},
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"datePublished": "2026-06-04T20:54:31.000Z",
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"reviewBody": "On Mondays in June, I like to make a big batch of this for several lunches from whatever’s been harvested in my garden + my favorite kitchen staples. It only gets better with age."
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},
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{
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||||||
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"@type": "Review",
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||||||
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"author": {
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||||||
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"@type": "Person",
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||||||
|
"name": "Laura"
|
||||||
|
},
|
||||||
|
"datePublished": "2026-06-03T14:47:18.000Z",
|
||||||
|
"reviewBody": "I used red lentils instead of the orzo to bring in more protein and fiber. It came out great."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "LK"
|
||||||
|
},
|
||||||
|
"datePublished": "2026-06-02T01:47:38.000Z",
|
||||||
|
"reviewBody": "Made almost to the letter, sole exception was reduced oil to 1/3 cup. I could have gotten away with not adding the second half of dressing. This recipe is perfect as is and infinitely riffable. My only advice is you'll need a bigger bowl than one might think."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Caroline"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-12T12:55:46.000Z",
|
||||||
|
"reviewBody": "I make a variation of this often (weekly in the summer!) and it’s a crowd pleaser. To enhance the flavor, I either roast or burst the tomatoes with extra garlic than the recipe calls for. Mixing it in when the orzo is still hot infuses the flavor nicely. For a more Italian bend, I use fresh basil and mozzarella pearls (instead of feta). Yum!"
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Ellen"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-13T10:22:16.000Z",
|
||||||
|
"reviewBody": "Please don’t cook the orzo until it is soft. Make sure it is truly al dente, otherwise, adding the dressing to the hot pasta will just ensure that it is mushy with zero bite at all."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "ScrarchCook"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-15T05:26:05.000Z",
|
||||||
|
"reviewBody": "I sauté 1/2 C of the Orzo to a light brown color before cooking it with the rest of the Orzo. Gives a nice look and slightly nutty taste to the salad. I start out with 1/3 C of EVOO and add more as needed to the dressing. No other changes. Great other kind of pasta salad."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Marian"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-29T18:38:12.000Z",
|
||||||
|
"reviewBody": "Try substituting edamame for garbanzos. Beautiful color and still very nutritious"
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "martiheg"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-05-31T17:21:56.000Z",
|
||||||
|
"reviewBody": "My favorite (similar) orzo salad recipe instructs to first toast the orzo in a dry frypan to enhance color and flavor. It absolutely makes a difference in flavor and presentation."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "cheching"
|
||||||
|
},
|
||||||
|
"datePublished": "2025-05-25T04:23:58.000Z",
|
||||||
|
"reviewBody": "@Ellen ATK actually suggests cooking past al dente for pasta salads because the pasta hardens when it’s cold"
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Cindy"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-13T12:00:15.000Z",
|
||||||
|
"reviewBody": "This is an easy and delicious recipe, especially for summer. I mostly followed the recipe but left out the red onions and added 1/3 C of olive oil instead of 1/2 C. I don’t feel like I need to make other modifications when I make it again, but the beauty of this recipe is that it can be tailored to your tastes or what’s already in your fridge."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Anna in Sydney"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-12-30T05:06:27.000Z",
|
||||||
|
"reviewBody": "@ArtEdna I never sleep on white vinegar if I have a pillow to hand"
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Spidee"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-12-28T20:05:05.000Z",
|
||||||
|
"reviewBody": "@lynne The author may be unusual if they were specifying an amount of cooked orzo. Every recipe I’ve ever read that specified rice Or different grains never specified “uncooked”. It’s assumed that ingredient is uncooked."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "lynne"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-07-04T15:39:06.000Z",
|
||||||
|
"reviewBody": "Is the amount of orzo in the ingredients list for dry orzo or cooked? It would be helpful if that was specified because it will make a huge difference the way it’s written implies dried."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "PV"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-12T04:47:18.000Z",
|
||||||
|
"reviewBody": "Doubled this for a community picnic, for an entree salad for vegetarians. It was WILDLY successful for both omnivores and vegetarians. I followed the recipe with these exceptions. I substituted jarred roasted red peppers for the olives. I heeded the advice of other reviews and cut back on the oil by 1/4. I disagree with other reviews; there is not too much orzo. If making again I would at least double the red onion. This salad would stand up to more/any vegetables you'd like to add. A standout."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "ArtEdna"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-14T13:49:31.000Z",
|
||||||
|
"reviewBody": "I improvise a lot of pasta salads during the summer and I was pleasantly surprised to come across this recipe since it incorporates all of my go-to ingredients. Though when tomatoes aren’t quite in season I often use sun dried in oil instead of fresh. And I often choose small mozzarella balls since someone in my family is adverse to feta. Don’t sleep on white balsamic vinegar. It’s delicious but doesn’t alter the color of the salad."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Philip F."
|
||||||
|
},
|
||||||
|
"datePublished": "2025-05-17T16:34:10.000Z",
|
||||||
|
"reviewBody": "@lynne The directions tell you to cook the pasta, therefore it is reasonable to assume the pasta in the ingredient list is uncooked."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Amber"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-12T22:46:52.000Z",
|
||||||
|
"reviewBody": "Solid, could eat / will eat all summer. I was actually out of orzo so I used pearl couscous instead, worked just fine. Really versatile to add whatever things you want or remove what you don't want."
|
||||||
|
},
|
||||||
|
{
|
||||||
|
"@type": "Review",
|
||||||
|
"author": {
|
||||||
|
"@type": "Person",
|
||||||
|
"name": "Don R"
|
||||||
|
},
|
||||||
|
"datePublished": "2024-06-15T23:06:30.000Z",
|
||||||
|
"reviewBody": "Since olive oil varies, give it a taste before adding the second half of the dressing. This seemed like a lot of dressing when I read it at first, and with the oil I used, it was. I ended up using about half and adding another splash of vinegar to offset it."
|
||||||
|
}
|
||||||
|
],
|
||||||
|
"suitableForDiet": "VegetarianDiet",
|
||||||
|
"url": "//cooking.nytimes.com/recipes/1025349-orzo-salad"
|
||||||
|
}
|
||||||
Reference in New Issue
Block a user