Mediterranean Orzo Salad Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
399 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mediterranean Orzo Salad Recipe
Description
The Mediterranean Orzo Salad Recipe features orzo pasta cooked according to package directions and combined with an assortment of flavorful ingredients including marinated artichoke hearts, kalamata olives, garbanzo beans, cherry tomatoes, sliced peperoncini, diced red onion, cucumber, and feta cheese. These components create a diverse mix of textures and Mediterranean flavors.
The salad is tossed with a fresh dressing made from red wine vinegar, olive oil, minced garlic, chopped fresh basil, dried oregano, freshly squeezed lemon juice, kosher salt, and black pepper. This bright, herbaceous dressing complements the briny olives and artichokes, the creamy feta, and the fresh crunch of vegetables. The orzo absorbs the dressing's tang and aroma, tying the ingredients together.
This salad can be enjoyed immediately or chilled to meld flavors further, making it suitable for picnics, potlucks, or as a refreshing accompaniment to grilled meats or seafood. Garnishing with additional fresh basil before serving enhances its freshness. The recipe recommends adjusting feta quantity to taste, allowing customization of the salad's richness and saltiness.
Storing the salad in the refrigerator for up to 3-4 days is feasible. To prevent sogginess, extra dressing can be stored separately and added just before serving, preserving the orzo's texture. Doubling the dressing recipe allows for extra to dress additional servings or other salads.
Ingredients
- 1 1/2 cups orzo ~260 grams
- 1/2 small red onion about 1/2 cup, finely diced
- 1/2 cup kalamata olives sliced
- 1, (14.5 oz. jar) artichoke hearts marinated, drained and chopped
- 1 cup cherry tomatoes halved or quartered if large
- 1/2 cup peperoncini sliced
- 1/2 large cucumber or 2-3 mini cucumbers, quartered
- 1, (15.5 oz. can) garbanzo beans aka 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 basil fresh, chopped, plus more to garnish
- 1 tsp. dried oregano or 1 Tbsp. fresh oregano
- 2-3 Tbsp. lemon juice fresh
- salt kosher salt and freshly cracked, to taste
- black pepper kosher salt and freshly cracked, to taste
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 recipe's dressing yields about 1 cup; doubling it allows extra for additional servings or salads.
- Store the salad refrigerated up to 3-4 days; keep extra dressing separate to avoid sogginess.
- Add dressing just before serving for optimal texture and flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 399kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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