Description
Orzo Salad brings Mediterranean sunshine to summer gatherings with zesty herbs, crisp vegetables, and tangy feta cheese. Cool pasta combines perfectly balanced flavors that welcome guests from first delightful bite to last refreshing spoonful you cannot resist.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) orzo pasta, cooked, drained, and cooled
Vegetables and Herbs:
- 1 cup red grape or cherry tomatoes
- 1 cup yellow grape or cherry tomatoes
- ½ whole red onion, diced
- 3 tablespoons minced fresh parsley
- 1 clove garlic, minced
Protein and Cheese:
- 1 cup crumbled feta cheese
- 1 cup drained chickpeas
- 1 cup halved kalamata olives
Dressing:
- ¼ cup extra virgin olive oil
- Juice of 1 whole lemon
- Salt and pepper to taste
Instructions
- Initiate the orzo preparation by gently boiling salted water in a large pot. Carefully add orzo and cook for 9-10 minutes until achieving a tender yet firm texture (al dente). Thoroughly drain pasta and rinse under cold water, allowing it to cool and dry completely.
- Craft the vibrant Mediterranean-style dressing by whisking together 1/4 cup (60 milliliters) extra virgin olive oil, freshly squeezed lemon juice from one whole lemon, and finely minced garlic clove. Season with kosher salt and freshly ground black pepper, ensuring a smooth and well-integrated mixture.
- In a spacious mixing bowl, combine the cooled orzo with colorful grape tomatoes (red and yellow varieties), briny Kalamata olives, crumbled feta cheese, protein-rich chickpeas, and pungent red onion. Gently fold ingredients to distribute evenly without crushing delicate components.
- Drizzle the prepared dressing over the orzo mixture, using a silicone spatula to coat all ingredients thoroughly. Ensure each component is lightly glazed with the citrusy, garlicky vinaigrette.
- Enhance the salad’s flavor profile by sprinkling freshly chopped parsley throughout the mixture. Taste and adjust seasonings as needed, considering additional salt, pepper, or lemon juice for balance. Refrigerate for minimum 60 minutes to allow flavors to meld and intensify.
- Before serving, garnish with additional crumbled feta cheese and a final sprinkle of parsley. Serve chilled as a robust standalone meal or accompanying grilled proteins like chicken, fish, or Mediterranean-style kebabs.
Notes
- Swap ingredients easily with cannellini beans or roasted veggies if garbanzo beans aren’t your favorite, and don’t hesitate to use Meyer lemons as a zesty alternative.
- Enhance the salad by tossing in golden raisins, crunchy pistachios, or mixing in roasted vegetables with fresh tomatoes and fragrant basil for extra flavor and texture.
- Prepare this dish ahead of time by keeping the cooked orzo and dressing separately in the refrigerator, allowing you to combine them just before serving for maximum freshness.
- Extend the salad’s life by freezing it for 2-3 months, providing a convenient make-ahead option for busy meal planning.
- Adjust the dressing’s tanginess by reducing lemon juice or adding more olive oil to suit your taste preferences and create a perfectly balanced flavor profile.
- Serve this Mediterranean Orzo Salad as a versatile companion to grilled chicken, fish, or burgers, or enjoy it as a satisfying main dish alongside roasted chicken legs and grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg