Quick Greek Orzo Salad Recipe Inspired by Ina Garten’s Magic Touch

Summer’s vibrant colors dance through this classic Greek orzo salad recipe from Ina Garten that promises to tantalize your taste buds.

Mediterranean flavors burst with freshness in every colorful bite.

The recipe combines crisp vegetables, tender pasta, and zesty herbs into a delightful harmony of textures.

Bright, aromatic ingredients mingle like old friends at a sun-drenched gathering.

Feta cheese adds a creamy richness that makes this salad irresistibly delectable.

Each forkful transports you to a Greek coastal town with its bold, refreshing profile.

You’ll want to make this dish again and again for every summer picnic and potluck.

Greek Flavors: Ingredients for Ina Garten’s Orzo Salad

• Orzo: A tiny, rice-shaped pasta that creates a delightful texture and absorbs flavors beautifully; choose high-quality Italian pasta for best results.

• Arugula, Bell Pepper, Red Onion, Dill: Bright, crisp ingredients that add vibrant colors and layers of fresh, zesty flavors; select produce that looks perky and has rich, saturated colors.
• Lemon: Provides tangy brightness and helps balance the richness of other ingredients; choose firm, heavy lemons with smooth, bright yellow skin.

• Chickpeas, Feta Cheese, Capers, Olives: Robust ingredients that contribute Mediterranean-inspired saltiness and protein; look for high-quality imported Greek feta and briny, firm olives from specialty markets.

• Olive Oil, Lemon Juice, Salt, Black Pepper: Essential components that create a classic, light vinaigrette; opt for extra virgin olive oil with a smooth, fruity profile and freshly ground black pepper.

Tools for Assembling Ina Garten’s Greek Orzo Bowl

• Large Saucepan: Essential for boiling orzo pasta perfectly.
• Glass Measuring Cup: Crucial for mixing precise vinaigrette measurements.
• Large Bowl: Perfect for combining and mixing all salad ingredients.
• Whisk: Needed to blend vinaigrette ingredients smoothly.
• Sharp Knife: Helps dice bell peppers, onions, and feta cheese.
• Cutting Board: Provides clean surface for chopping ingredients.
• Colander: Required for draining cooked orzo pasta.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

Cook & Mix Ina Garten’s Orzo Salad with Ease

Mediterranean Sunshine Salad

• Pasta Foundation

Boil water with a pinch of salt and cook orzo until soft and tender. Drain and transfer to a spacious mixing bowl, letting the warmth set the stage for delicious flavors.

• Zesty Liquid Gold

Craft a vibrant vinaigrette by blending fresh lemon juice with rich olive oil. Whisk together with a dash of salt and pepper, creating a liquid that will dance through the salad.

• Flavor Symphony

Drench the warm orzo with the citrusy vinaigrette. Fold in colorful bell peppers, crisp onions, briny capers, and fragrant dill. Crumble tangy feta and scatter olives throughout, creating a Mediterranean melody.

• Fresh Finale

Just before serving, gently toss in peppery arugula and bright lemon slices. Give a final taste, adjusting seasonings to your palate’s desire.

• Serving Suggestion

Welcome this salad at any temperature – warm from the kitchen or coolly relaxed. Perfect for picnics, potlucks, or a sun-drenched lunch that transports you to coastal Greece.

Enhance Ina Garten’s Orzo Salad Your Way

• Switch up bell peppers with roasted zucchini for a smoky twist.
• Assemble the salad a day before serving to let flavors deeply mingle and intensify.
• Fold in grilled chicken or shredded rotisserie meat for a more substantial meal that satisfies hungry appetites.
• Replace feta with creamy avocado chunks or toasted pine nuts for similar richness and texture without cheese.
• Sprinkle red pepper flakes or add a dash of harissa paste to introduce a delightful Mediterranean heat that elevates the entire dish.

Plate & Pair Ina Garten’s Greek Orzo Salad

• Pair with Protein: Grill some chicken, shrimp, or lamb and serve alongside this vibrant orzo salad for a complete Mediterranean-inspired meal.
• Create a Picnic Spread: Pack this salad in portable containers for an outdoor lunch, adding crusty bread and a chilled white wine to complement the flavors.
• Elevate Weeknight Dinner: Serve as a refreshing side dish with grilled fish or as a standalone vegetarian main course that's both nutritious and satisfying.
• Make Ahead Magic: Prepare the salad a few hours in advance and let the flavors meld in the refrigerator, making it perfect for meal prep or entertaining guests.

Save Leftovers of Ina Garten’s Salad

• Refrigerate Strategically: Store the Greek orzo salad in an airtight container in the refrigerator for up to 3-4 days, keeping the arugula separate to maintain its crisp texture.
• Refresh Before Serving: Gently stir the salad and add a splash of olive oil before serving to revive the flavors and prevent the orzo from becoming dry.
• Ingredient Separation Tip: Keep wet ingredients like vinaigrette and chopped vegetables separate from dry ingredients until just before serving to prevent sogginess and maintain optimal taste and texture.
• Freeze with Caution: While not ideal, you can freeze the orzo salad (without arugula and feta) for up to 2 weeks, but expect slight texture changes upon thawing – best to consume fresh for maximum enjoyment.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 400 kcal

Servings: 4

Vibrant Ina Garten Greek Orzo Salad Recipe

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• Total Time: 20 minutes
• Yield: 4 1x

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Description

Greek orzo salad from Ina Garten combines Mediterranean ingredients in a refreshing dish. Mediterranean herbs and tangy feta create a delightful blend you’ll savor with each crisp, zesty bite.

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Ingredients

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• 1 cup orzo (8 oz / 226 g)
• 4 oz (113 g) Greek feta, ½-inch diced (not crumbled)
• 2 cups baby arugula
• 1 cup canned chickpeas, rinsed and drained
• ½ cup (¼-inch) diced red Holland bell pepper
• ½ cup (¼-inch) diced red onion
• ½ cup Kalamata olives, pitted and halved lengthwise
• 3 tbsps minced fresh dill
• ¼ cup freshly squeezed lemon juice, plus extra for serving (2 lemons)
• ½ cup good olive oil
• 3 tbsps capers in brine, drained
• Kosher salt and freshly ground black pepper
• ½ lemon, thinly sliced, for serving

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Instructions

1. Pasta Preparation: Boil water in a large saucepan, add salt, and cook orzo until perfectly al dente, approximately 8-10 minutes. Drain and transfer to a spacious mixing bowl.
2. Vinaigrette Creation: Whisk lemon juice, extra virgin olive oil, salt, and black pepper in a measuring cup until smoothly combined. Pour the vibrant dressing over warm orzo, ensuring complete coverage.
3. Ingredient Integration: Fold chickpeas, bell peppers, onion, capers, dill, feta cheese, and olives into the dressed pasta. Gently mix to distribute flavors and textures evenly throughout the salad.
4. Final Touches: Delicately blend arugula leaves into the mixture just before serving. Enhance with fresh lemon slices and an additional citrus squeeze. Taste and fine-tune seasonings to achieve a balanced flavor profile.
5. Serving Suggestion: Present the Mediterranean-inspired salad either warm or at room temperature, allowing the complex flavors to shine and inviting diners to experience a harmonious culinary journey.

Notes

• Pasta Perfection: Cook orzo exactly 8-10 minutes for ideal al dente texture, stirring occasionally to prevent sticking and ensure even cooking.
• Vinaigrette Vigor: Whisk dressing ingredients thoroughly to create a seamless, emulsified blend that coats pasta evenly and enhances overall flavor profile.
• Temperature Technique: Dress warm pasta immediately to help it absorb vinaigrette, allowing ingredients to marinate and develop deeper, more complex tastes.
• Fresh Finish: Add arugula and lemon just before serving to maintain crisp texture and bright, zesty flavor, preventing wilting and preserving maximum freshness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 15 mg