Mediterranean Orzo Pasta Salad
orzo pasta salad
This orzo salad recipe was one of my first side dishes I offered at my first pop-up event. It was a hit and is now one of my most requested side salads. It is fresh, herby, bright, colorful and filled with bold flavors. It is perfect for parties, summer cookouts and picnics. It pairs beautifully with my grilled chicken kabobs and tzatziki. Orzo may have originated in Italy, but it is also a popular ingredient in Greek cuisine.
Tips & Tricks:
Cook the pasta a little past al dente. This helps it stay tender and fluffy.
Let the orzo cool completely before you add the veggies. If you toss the hot orzo with the vegetables they will wilt and lose their crunch. Instead, drain the cooked orzo, dress it with a drizzle of olive oil to prevent it sticking.
Ingredients:
1 lb(16oz) of orzo
4 Persian cucumbers, halved vertically, and sliced ¼-inch thick
2 cups halved cherry tomatoes
1 red pepper finely diced
1 yellow pepper diced
1 orange pepper diced
1 red onion diced
1 bunch of parsley chopped(approx. 1 cup)
1 bunch of mint chopped (approx. 1 cup)
1 bunch of dill chopped (approx. 1 cup)
8 ounces feta cheese, cut into ¼-inch cubes
1 cup pitted Kalamata olives cut in halves
2 tsp lemon zest (1 medium lemon yields ~2 tsp zest)
½ cup of extra virgin olive oil
½ cup of lemon juice
Freshly ground black pepper & salt to taste
Cooking Instructions:
[ 1 ] Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Let it cool in colander
[ 2 ] While pasta is being boiled and cooled- wash and prep vegetables and herbs
[ 3 ] In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, mixed peppers, feta cubes, red onion, and olives. Drizzle the lemon juice & olive oil , add half the herbs, season with freshly ground black pepper and salt, toss to coat. Garnish with the remaining herbs and serve. Taste and adjust as needed, adding more salt, lemon juice for a zing, or herbs for freshness.
Store in an airtight container in the refrigerator for 3-4 days.
