Mediterranean Orzo Salad Recipe

Name: Mediterranean Orzo Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 1/2 cups uncooked orzo; 1/2 small red onion, finely diced; 1/2 cup kalamata olives, sliced; 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped; 1 cup cherry tomatoes, halved or quartered if large; 1/2 cup peperoncini, sliced; 1/2 large cucumber, quartered; 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed; 8 oz. feta cheese; 1/2 cup red wine vinegar; 1/2 cup olive oil; 2 cloves garlic, minced or pressed with a garlic press; 1/4 cup fresh basil, chopped, plus more to garnish; 1 tsp. dried oregano (or 1 Tbsp. fresh); 2-3 Tbsp. fresh lemon juice; kosher salt and freshly cracked black pepper, to taste

User Reviews

4.8

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
399 kcal
Course
Side Dish
Cuisine
Mediterranean

Mediterranean Orzo Salad Recipe

Ulric Williams

Report

This Mediterranean Orzo Salad Recipe is an easy and elevated pasta salad side dish filled with bright flavors and fresh herbs.

Share:

I Made This!

56 people made this

Print

16 people printed this

Save this

45 people saved this

Ingredients

Servings

1 1/2 cups uncooked orzo ~260 grams
1/2 small red onion, finely diced about 1/2 cup
1/2 cup kalamata olives, sliced
1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped
1 cup cherry tomatoes, halved or quartered if large
1/2 cup peperoncini, sliced
1/2 large cucumber, quartered or 2-3 mini cucumbers
1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed
8 oz. feta cheese I like to buy the chunk and break it up myself. I use the whole 8 oz. block, but if you prefer less feta, use less :)

Dressing

1/2 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced or pressed with a garlic press
1/4 cup fresh basil, chopped, plus more to garnish
1 tsp. dried oregano (or 1 Tbsp. fresh)
2-3 Tbsp. fresh lemon juice
kosher salt and freshly cracked black pepper, to taste

Add to Shopping List

Instructions

Cook the orzo to package directions. Drain and set aside to cool slightly.
In a large bowl, add the orzo and all of the salad ingredients.
In a 2 cup measuring cup or bowl, whisk together all ingredients for the dressing.
Pour the dressing over the salad, toss thoroughly to mix. Chill before serving or enjoy straight away. (You can keep some of the dressing on the side or make a little more to serve with the salad when ready). Garnish with more basil prior to serving, if desired.

Notes

The dressing recipe makes 1 cup. Double the recipe if desired.
Storage:

Refrigeration: Orzo salad can typically be stored in the refrigerator for 3-4 days. Separate Dressing: If the orzo salad is already dressed, consider storing any extra dressing separately. Mixing the dressing in just before serving helps to keep the salad from becoming soggy and prevent the orzo from soaking up all the dressing.
Refrigeration: Orzo salad can typically be stored in the refrigerator for 3-4 days.
Separate Dressing: If the orzo salad is already dressed, consider storing any extra dressing separately. Mixing the dressing in just before serving helps to keep the salad from becoming soggy and prevent the orzo from soaking up all the dressing.