Mediterranean Orzo Salad combines cooked orzo pasta with olives, feta and veggies for a tasty savory chilled pasta salad.
Mediterranean Orzo Salad
By Sue Lau | Palatable Pastime
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Mediterranean Orzo Salad is my recipe of the day with the blogging group Alphabet Recipe Challenge. We get together every two weeks to post a recipe in alphabetical succession as we move through the alphabet this year, A-Z. Glad you could join us!
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This week brings us to the letter “M”. I went with this refreshing and flavorful Mediterranean Orzo Salad.
We’re big fans of Mediterranean cooking here. Whether it be Italian, Greek, Lebanese, Moroccan or any of the many other countries and cuisines in between or beyond.
We also enjoy orzo, those rice-shaped little pastas that also show up in Rice-a-Roni boxed side dishes. They’re mixed here with cucumber, red bell pepper, olives, Feta cheese and pine nuts. And fresh herbs, another ingredient often found in the foods of the region.
Toss those delicious ingredients in a simple dressing including lemon and honey, and you have a wonderful chilled salad.
Alphabet Recipe Challenge
“M” Recipes
-
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Chunk Cookies with Fresh Mint
- Blogghetti: Easy Mini Mango Tarts
- Food Lust People Love: Fresh Mint Sauce
- Mayuri’s Jikoni: Makhana Trail Mix
- Jolene’s Recipe Journal: Mango Strawberry Mocktail
- Sneha’s Recipe: Masoor Dal Nayab
- Palatable Pastime: Mediterranean Orzo Salad
- A Messy Kitchen: Mojito Mint Fruit Salad
- Magical Ingredients: Moringa Makhana Paratha
- Culinary Cam: Mushrooms in My Cookies? Yep. Candy Cap Cookies.
- Karen’s Kitchen Stories: Overnight Muesli
- A Day in the Life on the Farm: Pork Chops in Creamy Mushroom Sauce
Mediterranean Orzo Salad
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Mediterranean Orzo Salad
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Mediterranean Orzo Salad
Ingredients
Pasta:
- 1 cup uncooked orzo pasta
- 6 cups salted water
Salad:
- 1/2 cup toasted pine nuts
- 1 cup chopped English cucumber
- 1 red bell pepper diced
- 3 scallions chopped
- 1/4 cup chopped fresh basil
- 1/4 chopped Italian parsley
- 4 ounces diced or crumbled feta cheese
- 1/2 cup sliced pitted kalamata olives
- 1/2 cup diced red onion
Dressing:
- 1 lemon zest and juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 teaspoon honey
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring water to a boil and add orzo; cook for 11 minutes, then drain.
- Prep salad additions and whisk dressing.
- Add to cooked orzo and stir.
- Chill before serving.
Notes
Nutrition
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