Mediterranean Orzo Salad
This Greek-inspired Mediterranean orzo salad is easy to make and full of flavor. It works well as a main course or a side dish, and can also be made ahead of time and stored in the fridge for several days.
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Prep Time: 20 minutes -
Cook Time: 10 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x -
Category: Salad -
Cuisine: Mediterranean
Category:
Cuisine:Ingredients
Orzo Salad:
- 1 cup orzo, uncooked
- 1/2 red onion, diced
- 1/2 cup sun-dried tomatoes, diced
- 1/2 English cucumber, diced
- 1 cup artichoke hearts, drained and diced
- 1/4 cup kalamata olives, pitted and sliced
- 1/2 cup parsley, finely chopped
- 1/2 cup crumbled feta cheese
Greek Dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, grated or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions or until al dente. Once the pasta is cooked, using a colander, drain the cooking water, and run the pasta under cold water to cool it down and stop the cooking process. Once cooled, give the pasta a good shake to remove any excess water.
- In a small bowl or jar, add the dressing ingredients: olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper, and whisk until well combined. Set aside.
- Once the pasta has cooked and cooled, in a large mixing bowl, add the cooled orzo, diced red onion, diced sun-dried tomatoes, diced artichoke hearts, sliced olives, crumbled feta, and chopped parsley, and toss until well combined.
- Pour the dressing into the bowl and toss until well combined. Taste the salad and adjust the seasoning as needed.
- The orzo pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Notes
To Use Grape or Cherry Tomatoes: Swap the sun-dried tomatoes for 2 cups of cherry grape tomatoes sliced in half in step #3.
To Use Red Wine Vinegar: Swap the lemon juice for 3 tablespoons of red wine vinegar in step #2.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in step #2.
To Use Fresh Oregano: Swap the dried oregano for 1 1/2 teaspoons of fresh oregano in step #2.
Nutrition
- Serving Size: 1 serving
- Calories: 225 calories
- Sugar: 2 grams
- Fat: 14 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 6 grams
Find it online: https://kaynutrition.com/mediterranean-orzo-salad/
