Mediterranean Orzo Salad: A Fresh and Easy Weeknight Delight
A healthy and easy Mediterranean orzo salad served with a tangy red wine vinaigrette that brightens the dish and keeps it light.
Equipment
- 2-3 qt. Saucepan
- Colander
- Mixing Bowl
Ingredients
Mediterranean Orzo Salad
- 4 quarts water
- 1 tablespoon kosher salt for seasoning pasta water
- 1 pound orzo
- 1 cup English cucumbers sliced ⅛-inch thick and then quartered
- 1 cup green bell pepper ¼-inch dice
- 1 cup baby tomatoes cut in half
- 1 cup marinated artichokes roughly chopped
- ½ cup red onion ⅛-inch dice
- ½ cup kalamata olives sliced
- ½ cup roasted bell peppers jarred, chopped into ½-inch pieces
- 1 tablespoon chopped parsley plus more for garnish
- 1 tablespoon thinly sliced basil plus more for garnish
- ¼ cup feta cheese crumbled, plus more for garnish
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 4 teaspoons dijon mustard
- 2 teaspoons lemon zest
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano plus extra for sprinkling
- 1 cup extra-virgin olive oil
Instructions
Preparation
- In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent the noodles from sticking together. Reduce heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes or until slightly softer than al dente.
- Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.
- Add cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese to the large bowl. Set aside.
- In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano.
- Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Season with salt and pepper to taste.
- Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side.
- Garnish the salad with crumbled feta cheese, parsley, basil, salt, and pepper.
Notes
The salad can be refrigerated for up to 5 days. Toss with more dressing before serving.
Nutrition
Serving: 1cupCalories: 348kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 3gCholesterol: 3mgSodium: 338mgPotassium: 169mgFiber: 2gSugar: 3gVitamin A: 348IUVitamin C: 22mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!