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Delish. Any dish with olives and capers gets my vote. I used a small penne rather than orzo. And best of all, I used the tomatoes from my garden.
We liked this a lot. We are not olive fans but I made this according to the directions exactly. Next time I would decrease the olives by half or maybe substitute artichoke hearts.
I live in Minnesota and we have a very short fresh tomato season *(we had 15 inches of snow yesterday!).
Would cherry tomatoes or canned work for this?
Hi, Debra! Emma here, managing editor. If you can find good cherry tomatoes or vine-ripe tomatoes in the store, I’d go with those. If not, next best would be whole canned tomatoes — strain them from their juices and then chop them into little pieces (I usually do this right in the bowl with a pair of kitchen sheers). Save the tomato juice and add a little to the pan if you want some extra tomato flavor. Hope this helps! Stay cozy over there in Minnesota!
This looks outstanding! I’m planning to use Niçoise olives and brown rice, maybe add some asparagus and probably some red pepper flakes. I can never leave a recipe alone…even my own!
I made this as a cold salad didn’t cook tomatoes garlic and olives didn’t use capers used scallions and good seasons salad dressing it was delicious
Quick and easy. I love the capers and olives.
This is great for me. I always have orzo pasta in my pantry. We use it a lot in North African recipes, especially soups!
Amazing–magically rich and light at the same time!! Hubby suggested green olives instead of black; I countered with kalamata–this is definitely a work in progress at our house. Thanks for a great recipe–it will be interesting to see what we end up with after a couple more tries with this recipe. This is definitely a keeper!
I’m so glad you liked it Wanda! I think it would be great with either green or kalamata olives.
Can’t wait to try this. So many little things to tweak to personalize it! Try fire roasted or even sun dried tomatoes, switch to Kalamata olives (but I am really curious about the black olive/shrimp pairing), maybe a squeeze of lemon juice too!
Finally made this dish this past weekend. Goofed and got kalamata olives instead of black, but it was delicious all the same. The kalamatas and caper juice give it a nice briny bite but keep it light. Still want to check out that black olive/shrimp combo tho . . .
Sliced olives, not chopped, right?
I took whole canned olives, drained them, and roughly chopped them. You could use sliced olives if you wanted to. Either will do!
I did Roma tomatoes because they are easy to use, no capers and it would be great to add some shredded cheese to each plate!
My husband hates tomatoes, can they be omitted or subbed with anything else?
Hi Balkis, you might want to try this recipe instead: http://www.simplyrecipes.com/recipes/spinach_and_orzo_salad/
Everything but the olives please!