Mediterranean Orzo Salad
This salad is perfect for lunch or dinner on hot summer days, taking to a potluck, or packing for the beach. It’s fresh, herbaceous, and filling and can also be paired with grilled meats for a delicious meal.
Mediterranean flavors are some of my favorites, especially when they are combined in a pasta salad. Orzo pasta is a great shape because it allows all the other ingredients in Mediterranean Orzo Salad to have just as much of the stage.
PREP TIME: 20 | COOK TIME: 12 minutes | SERVINGS: 6 servings
Ingredients for the vinaigrette:
- 1 small shallot (about 2 Tbsp)
- ½ cup olive oil
- 2 Tbsp champagne or white wine vinegar
- 2 tsp. honey
- 4 cloves garlic (2-3 tsp.)
- 1 Tbsp fresh dill
- ¼ tsp. chili flakes (add more, if desired)
- Sea salt to season
Method for the vinaigrette:
Finely chop the shallot and put it in ice water for about 10 minutes to soak out some of the bite. Drain and pat dry.
Combine the olive oil, vinegar, and honey in a small bowl and whisk to combine. Add the shallots, garlic, dill, chili flakes, and sea salt. Stir to mix, then set aside.
Ingredients for the salad:
- 1 lb orzo
- 2 Tbsp pine nuts, toasted and cooled
- ¾ cup roasted red peppers, chopped (a 12-ounce jar)
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup pepperoncini's, chopped
- 1 cup cherry tomatoes, halved or quartered depending on the size
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1 cup fresh basil, julienned
- 1 Tbsp fresh thyme
- ½ cup crumbled feta
Method for the salad:
Cook the orzo according to package instructions, drain, and place in large bowl. Pour a small amount of the vinaigrette over, stir to mix, then set aside to cool while you prepare the other ingredients.
Place the roasted red peppers, Kalamata olives, pepperoncinis, and cherry tomatoes in the large bowl with the orzo and stir to mix. Add the lemon zest, lemon juice, basil, and thyme, and mix.
Just before serving, add the vinaigrette and stir to combine. Finally, add the toasted and cooled pine nuts and the feta cheese. Serve at room temperature.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
www.tammycirceo.com | IG: @cheznous_tammycirceo | FB: TammyCirceoChezNous