Mediterranean Orzo Salad
This Mediterranean orzo pasta salad can be made in advance and stored in the fridge for up to 3 days. For additional flavour, feel free to top it with some crumbled feta cheese or goat cheese.
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 4 servings 1x -
Category: Salads -
Cuisine: Mediterranean
- Diet: Vegetarian
Category:
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Ingredients
- 1 cup orzo, dry
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 spring onions, diced
- 1/2 cup artichoke hearts, diced
- 1/4 cup sun-dried tomatoes, diced
- 1/4 cup parsley, minced
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, grated or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook orzo according to package directions, typically 7-10 minutes. Once cooked, strain and rinse under cold water to cool, and set aside.
- While the orzo is cooking, prepare the vegetables and dressing. Chop the bell pepper, red onion, spring onions, artichokes, sun-dried tomatoes and parsley into a dice.
- In a small bowl or jar, combine the olive oil, lemon juice, garlic, sea salt and black pepper. Set aside.
- Once the orzo has cooled, add orzo and vegetables to a large salad bowl and cover with dressing. Toss well to combine and ensure that the salad is well coated with the dressing.
- Season with additional salt and pepper to taste as needed.
- The salad can be serve immediately or stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8 grams
- Fat: 15 grams
- Carbohydrates: 31 grams
- Fiber: 6 grams
- Protein: 6 grams
Keywords: pasta salad, Greek, lemon, best ever, cold, easy
Find it online: https://kaynutrition.com/mediterranean-orzo-salad/