Mediterranean Orzo Salad Recipe
This refreshing and vibrant Mediterranean orzo pasta salad combines tender orzo pasta with fresh vegetables, herbs, olives, chargrilled artichokes, and optional feta cheese.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g orzo
- 1 Tbsp extra-virgin olive oil
- 175 g cherry tomatoes
- 150 g cucumber
- 1 yellow pepper
- 1 medium red onion
- 15 g fresh parsley
- 15 g fresh basil
- 10 g fresh mint
- 125 g kalamata olives
- 100 g chargrilled artichokes in oil
- 200 g feta cheese
- Pepper, to taste
FOR THE DRESSING:
- 2 tsp Dijon mustard
- 6 Tbsp extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 3 garlic cloves, minced
- Juice of 1 to 2 lemons, to taste
Instructions
- Heat a pan filled with water over medium-high heat. When boiling, salt the water.
- Add the orzo and cook according to the packet instructions until the pasta is al dente, about 7 to 8 minutes.300 g orzo
- Drain in a colander and rinse thoroughly under cold water. Drain again.
- When the cooked orzo is well drained, transfer it to a salad bowl and toss in a tablespoon of extra-virgin olive oil. Set aside.1 Tbsp extra-virgin olive oil
- Make the dressing: Mix all the dressing ingredients together in a small bowl or jar and season to taste with lemon juice. Set aside.2 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 2 Tbsp red wine vinegar, 3 garlic cloves, minced, Juice of 1 to 2 lemons, to taste
- To prep the vegetables, cut the cherry tomatoes into quarters and the cucumber into small dice. Deseed the pepper and cut it into small dice. Finely slice the red onion.175 g cherry tomatoes, 150 g cucumber, 1 yellow pepper, 1 medium red onion
- Chop the herbs.15 g fresh parsley, 15 g fresh basil, 10 g fresh mint
- Add the chopped vegetables, herbs, olives, and artichokes on top of the orzo.125 g kalamata olives, 100 g chargrilled artichokes in oil
- Toss everything with the dressing until well combined.
- If using, add the crumbled feta on top and toss again. Season the taste with pepper (and more lemon juice if needed).200 g feta cheese, Pepper, to taste
- If you have time, leave the salad to rest for 30 minutes before serving.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 35gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 598mgPotassium: 262mgFiber: 3gSugar: 3gVitamin A: 753IUVitamin C: 40mgCalcium: 164mgIron: 1mg