Zesty Orzo Salad with Scallions & Hazelnut Crunch

When you need a vibrant and refreshing dish that’s both light and satisfying, this Zesty Orzo Salad with Scallions & Hazelnut Crunch steps in beautifully. It’s a salad that dances with contrast—soft and chewy orzo mingles with crunchy toasted hazelnuts, sweet golden raisins pop with juicy bursts, and scallions add an assertive green bite. The entire dish is tied together with a trio of vinegars and a citrusy lift that makes each forkful feel like a bright summer day.

This is not your average pasta salad. Instead of mayonnaise or heavy dressings, this recipe leans into acid-forward flavor, nutty textures, and fresh herbs. The clever layering of flavor—starting with hot orzo absorbing the zingy dressing—means that every ingredient is steeped in personality. Whether served at room temperature, cold, or slightly warm, this salad travels well, keeps well, and most importantly, tastes like something made with care.

Orzo, the small rice-shaped pasta, offers the perfect canvas for absorbing vinaigrettes. The inclusion of sesame oil adds unexpected richness and depth, while the trio of vinegars—Champagne, red wine, and rice wine—create a multidimensional tang. Toasted hazelnuts deliver crunch and toasted warmth, balancing the sweetness of plumped golden raisins. It’s a dish that feels fancy, but comes together with pantry staples and a few clever techniques.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes + optional resting
• Servings: 4–6
• Difficulty: Easy

Ingredients

Salad Base

• 1 cup orzo pasta
• ½ cup golden raisins
• ½ cup hazelnuts, toasted and roughly chopped
• 6 scallions, thinly sliced (white and light green parts)
• A small handful of fresh chives, finely chopped

Dressing

• 2 tablespoons olive oil
• ¼ cup sesame oil
• 2 tablespoons Champagne vinegar
• 2 tablespoons rice wine vinegar
• ½ cup red wine vinegar
• Juice of 1 fresh lime
• ¼ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• Flaky sea salt, to finish

Cooking Instructions

• Toast the hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts evenly on a baking sheet and toast for 8–10 minutes, or until fragrant and golden. Remove from the oven, wrap in a clean kitchen towel, and rub to remove loose skins. Roughly chop and set aside. This adds rich nuttiness and a textural counterpoint to the soft pasta.
• Plump the raisins: Place golden raisins in a small bowl and pour boiling water over them until just covered. Let sit for 10 minutes. Drain well and set aside. This extra step brings out their juicy sweetness and keeps the salad moist.
• Cook the orzo: Bring a pot of salted water to a boil. Add the orzo and stir occasionally. Cook for 8–9 minutes, or until al dente. Drain and rinse briefly under cool water to stop the cooking process, but do not over-rinse—you want some starch to help soak up the dressing.
• Prepare the dressing: In a large mixing bowl, whisk together olive oil, sesame oil, Champagne vinegar, rice wine vinegar, red wine vinegar, lime juice, red pepper flakes, and kosher salt. Let the dressing rest for 5 minutes to allow the acidity to mellow and blend.
• Toss the orzo while warm: Add the freshly drained orzo to the bowl of dressing while still slightly warm. Toss gently but thoroughly, ensuring the dressing is absorbed by the pasta. This step builds flavor from the inside out.
• Assemble the salad: Add the plumped golden raisins, chopped scallions, and chives. Mix gently to combine. Fold in the toasted hazelnuts last to preserve their crunch.
• Let it rest: Allow the salad to sit for 15–20 minutes at room temperature. This resting phase helps the flavors develop and settle. Before serving, give it a gentle stir and taste for seasoning. Add flaky sea salt or a final squeeze of lime if needed.

Tips, Variations & Serving Suggestions

• For more protein: Add shredded rotisserie chicken, grilled shrimp, or canned chickpeas for a heartier version.
• Vinegar swap: No Champagne vinegar? Sub with white wine vinegar or increase red wine vinegar slightly.
• Make ahead: This salad keeps beautifully for up to 3 days in the fridge. Add hazelnuts just before serving to preserve crunch.
• Serve chilled or room temp: Excellent for picnics, lunchboxes, or summer BBQ spreads. Bring it to room temperature for best flavor.
• Add color: Diced roasted red peppers, shredded carrots, or ribbons of spinach make tasty, colorful additions.

Conclusion

This orzo salad hits all the right notes: chewy pasta, punchy vinaigrette, sweet and savory elements, and a satisfying crunch. It’s a dish that manages to feel comforting and refreshing at once, making it perfect year-round. Every component has a purpose, and every bite delivers contrast and balance. Whether you’re making it ahead for a weekday lunch or impressing guests at a gathering, this salad earns its place in your rotation.

For the original inspiration, check out the recipe on Orzo Salad with Scallions, Hazelnuts, and Golden Raisins.

FAQ

Can I make orzo salad the day before?

Absolutely! This salad actually tastes better after resting. Just store it in an airtight container and toss before serving. Add the hazelnuts at the last minute to keep them crunchy.

What can I use instead of hazelnuts?

Try toasted almonds, walnuts, or pistachios. For a nut-free option, roasted sunflower or pumpkin seeds add great crunch.

Can I use another type of pasta?

Yes, but small shapes work best. Try ditalini, pearl couscous, or even small shells. The goal is a pasta that can carry dressing and mix well with the other ingredients.