Orzo Pasta Salad


Loi Pasta Kritharaki Orzo Salad

Serves 4-6


  • 1 package of Loi Pasta Kritharaki Orzo
  • 8-10 grape tomatoes, sliced
  • 2-3 radishes, thinly sliced
  • 5-6 asparagus stalks, peeled
  • 2 oz. Greek feta cheese, crumbled
  • Greek olive oil, as needed
  • Salt and pepper, to taste


  1. Boil Loi Pasta Kritharaki Orzo in salted boiling water with two tablespoons of olive oil for 7-9 minutes, until it has reached the desired texture.  Drain, and toss with 2 tablespoons of olive oil.
  2. In another pot of boiling, salted water, blanch the asparagus by submerging it in the boiling water for 2 minutes, until tender-crisp and then remove into an ice bath to cool.  Remove the asparagus from the ice bath, dice the stalks into bite-sized pieces and reserve the heads for serving. 
  3. Add the Loi Pasta Kritharaki Orzo to a large mixing bowl, dress with 3-4 tablespoons of olive oil and toss to combine.  Then add the rest of your ingredients, mix to thoroughly combine, taste and season with salt and pepper accordingly.  Dress with another 1-2 tablespoons of olive oil and serve.
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