Mediterranean Orzo Salad
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes for the flavors to meld before serving.
Servings: 6
Ingredients
- 1 1/2 cups orzo
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 small green bell pepper, chopped
- 1 packed cup chopped parsley
- 1/2 packed cup chopped fresh dill
- 1/4 cup pitted Kalamata olives, sliced
- 2 teaspoons capers
- 1 English cucumber (optional)
- Feta cheese (optional), for garnish
For the Dressing
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
Instructions
- Cook the pasta. Cook the orzo pasta to al dente according package instructions (mine took about 8 minutes). Drain and cool briefly.
- Meanwhile, make the dressing. In a small bowl, combine the lemon juice, zest, olive oil, garlic, oregano and a good pinch of salt and pepper. Whisk to combine.
- Mix the salad. In a large mixing bowl, toss together the tomato, green onion, bell pepper, parsley, dill, olives and capers. Stir in the cooked orzo.
- Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, chop the cucumber to be about the size of the tomatoes and fold into the salad (if using). Top with pieces of creamy feta cheese. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Greek oregano used in this recipe.
- Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon.
- How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days (you may want to hold the cucumber and store separately if you plan on enjoying leftovers throughout the week).
Nutrition
Calories: 111.1kcal | Carbohydrates: 6.9g | Protein: 1.7g | Saturated Fat: 1.4g | Cholesterol: 0.4mg | Sodium: 39.4mg | Potassium: 324.4mg | Fiber: 2.3g | Vitamin A: 1878.2IU | Vitamin C: 45.9mg | Calcium: 42.7mg | Iron: 1.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
