Description
A vibrant and refreshing Mediterranean Orzo Salad featuring tender orzo pasta tossed with crisp cucumbers, sweet tomatoes, marinated artichokes, olives, roasted peppers, fresh herbs, and crumbled feta cheese, all brought together by a tangy red wine vinaigrette dressing.
Ingredients
Scale
For the Salad:
- 4 quarts water
- 1 tablespoon kosher salt (for seasoning pasta water)
- 1 pound orzo
- 1 cup English cucumbers (sliced ⅛-inch thick and 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)
For the Dressing:
- 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
- Cook the Orzo: In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon kosher salt and stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent sticking. Reduce heat if the water starts to foam. Cook about 10 minutes or until slightly softer than al dente.
- Drain and Cool Pasta: Drain the orzo in a colander and rinse with cold water for about 1 minute, stirring to cool it completely. Drain well and transfer the pasta to a large bowl.
- Add Vegetables and Cheese: To the cooled orzo, add cucumbers, green bell pepper, baby tomatoes, marinated artichokes, red onion, kalamata olives, roasted bell peppers, chopped parsley, sliced basil, and crumbled feta cheese. Set aside.
- Prepare the Dressing: In a medium bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, lemon zest, minced garlic, 1 teaspoon kosher salt, black pepper, and dried oregano.
- Emulsify Dressing: Slowly drizzle in the extra-virgin olive oil while whisking constantly until the dressing is emulsified and lightly thickened. Season with additional salt and pepper to taste.
- Toss Salad: Pour half of the dressing over the orzo salad and toss gently to combine. Taste and add more dressing if desired. Serve remaining dressing on the side.
- Garnish and Serve: Garnish the salad with extra crumbled feta cheese, parsley, basil, and a sprinkle of salt, pepper, and oregano. Serve chilled or at room temperature.
Notes
- This Mediterranean Orzo Salad is a healthy and easy dish that’s perfect for light lunches, picnics, or as a side for Mediterranean-inspired meals.
- The tangy red wine vinaigrette brightens the flavors and keeps the salad fresh and light.
- You can prepare the salad a few hours ahead and refrigerate to let the flavors meld.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Make sure to rinse the orzo pasta well after cooking to stop the cooking process and prevent it from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 348 kcal
- Sugar: 3 g
- Sodium: 338 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 3 mg
