Mediterranean Orzo Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 people
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Calories
1111 kcal
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Course
Salad
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Cuisine
Mediterranean, Greek
Mediterranean Orzo Salad
Description
Mediterranean Orzo Salad combines tender orzo pasta with halved grape tomatoes, chopped green onions and bell pepper, fresh parsley and dill, salty kalamata olives, and briny capers. The creamy texture of feta cheese added on top complements the bright herbal and citrus flavors.
The dressing—made from lemon juice and zest, minced garlic, oregano, olive oil, salt, and pepper—is whisked together and poured over the mixture while the orzo is still slightly warm to absorb maximum flavor. Tossing ensures even coating and enhanced taste.
This salad can be served chilled or at room temperature, pairing well with a variety of main dishes such as chicken, lamb, or seafood, making it versatile for meals ranging from picnics to dinner parties. The combination of fresh herbs and tangy lemon dressing keeps it refreshing and light.
Chilling the salad for up to an hour before serving allows flavors to meld. Leftovers keep well refrigerated for 2 to 3 days but should be consumed promptly if feta is added.
Ingredients
- 1 ½ cup orzo pasta dry
- 1 pint grape tomatoes halved, or cherry tomatoes
- 2 green onion trimmed and chopped (both white and green parts
- ½ green bell pepper seeds removed, chopped
- 1 cup parsley about 1 ½ ounces, packed, chopped, fresh
- ½ cup dill about 0.5 ounces, packed, chopped, fresh
- ¼ cup sliced pitted kalamata olives, about 1 ounce
- 2 teaspoons capers
- feta cheese to your liking
For the Dressing
- 1 lemon zested and juiced
- ¼ cup extra virgin olive oil
- 1 garlic minced, clove
- 1 teaspoon oregano
Instructions
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Notes
- Mix the salad while orzo is still warm for better flavor absorption.
- Chill the salad for up to an hour before serving to let flavors blend.
- Pairs well with lamb, chicken, scallops, and salmon for balanced meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; refrigerate within an hour if feta is included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1111 kcal
% Daily Value*
| Calories | 111.1kcal | 6% |
| Carbohydrates | 6.9g | 2% |
| Protein | 1.7g | 3% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 39.4mg | 2% |
| Potassium | 324.4mg | 7% |
| Fiber | 2.3g | 9% |
| Vitamin A | 1878.2IU | 38% |
| Vitamin C | 45.9mg | 51% |
| Calcium | 42.7mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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