I am so excited to share this Mediterranean Orzo Salad. This was one of the best sellers at my take-out shop. So very easy, it comes together quickly and goes wonderfully with summer menus - or just by itself. It's light, filled with crunchy veggies, calamata olives, a bit of feta cheese and a simple dressing that belies the fact that it is packed with flavor.
The fact that it should be made ahead is only one of the reasons this should be in your repertoire of salads. The fact that it isn't drowned in dressing or mayonnaise is another reason. Light, refreshing and easy - made just for summer!!! This is ideal for get-togethers or to take to a pot luck supper.
I can't tell you how much of this we made at the shop. It has the perfect balance of pasta, veggies and dressing. When I taught, it was always one of the most popular recipes.
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What's Orzo?
Orzo is a rice shaped pasta. My husband has never been a fan of rice. I remember the first time I served this to him. He thought this was the best rice dish he ever had. I'm not sure I ever told him it was pasta!
This Mediterranean Salad Truly is A Winner
- It's super easy to make.
- It needs to be made ahead of time for the flavors to meld.
- Light and luscious - not weighed down by lots of dressing or mayo.
- Don't you just love a salad that goes with everything?
- The ingredients are easily found in grocery stores.
- Stop reading and start making.
Recipe Ingredients
FRONT ROW: Canola oil, black pepper, salt
SECOND ROW: Parsley, red and green peppers
THIRD ROW: Red onions, sun dried tomatoes, yellow peppers, red wine vinegar
BACK ROW: Feta cheese, orzo pasta, calamata olives
Key Ingredients
This salad is dependent upon the freshest ingredients to be found. Other than cooking the pasta, the veggies are uncooked and everything is just cut up and tossed together.
Sun dried tomatoes packed in oil or soft dried are best. If they are very dry, soak in hot water while preparing the remaining ingredients. Squeeze all the water from them before chopping and adding to the other ingredients.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. Barilla is just one of the brands of orzo pasta. As you can see the pasta is rice shaped. Cook it according to the directions on the whatever brand you use. Drain it, rinse it and cool it. Set aside. Step 2. Chop all the ingredients into about ¼" dice, finely chop the parsley, coarsely chop the calamata olives and sun dried tomatoes. Step 3. Whisk the dressing ingredients together vigorously to form an emulsion. Step 4. Pour the dressing over the chopped ingredients and toss well. Refrigerate at least 6 to 8 hours ahead or up to 4 days. That's it!!!
Recipe FAQ'S
Absolutely. Meat, poultry, fish or seafood would be great simply grilled or roasted.
Room temperature or cold are both fine. There is nothing in this salad that is temperature sensitive. This makes it an excellent choice for picnics, potlucks, summer gatherings, and make-ahead meals because it holds up well without needing to be heated.
Vinegar and oil based dressings continue to be absorbed by the orzo as it sits. Simply refresh it by making the dressing again and adding it, in whole or just part of it, to the salad. Reserve the rest of the dressing if the salad is being held longer.
Expert Tips
- Cut the veggies small so each bite has some of most of them.
- Use the freshest produce for the best results.
- If the salad sits in the fridge after the first day, the dressing may be absorbed. Just make it again and refresh the salad. Don't drown it. Reserve any remaining dressing in case you keep it longer.
More summer fare to make life easy
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Mediterranean Orzo Salad
Ingredients
- 1 ½ cups orzo pasta
- ¼ cup sun dried tomatoes, preferably in oil
- ½ cup feta cheese
- ⅓ cup diced red onion
- ⅓ cup diced yellow pepper
- ⅓ cup diced red pepper
- ⅓ cup diced green pepper
- 3 tablespoons finely chopped parsley
- 3 tablespoons coarsely chopped calamata olives
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil or canola oil
- ½ teaspoon black pepper
- ¾ teaspoon salt
Instructions
- The vegetables should be cut in ¼" dice.
- Cook the pasta according to the directions on the package or for about 8 to 10 minutes or until just tender. Drain, rinse and set aside to cool.
- Combine the chopped veggies, sun dried tomatoes, calamata olives and feta in a large bowl. If the sun dried tomatoes are really dry, soak them in really hot water while the rest of the ingredients are being prepared. Squeeze all of the water out before cutting them and adding them to the salad.
- Whisk the vinegar, oil, salt and pepper together and pour over the ingredients in the bowl. Chill for 6 to 8 hours.
- This can be served at room temperature or cold.
- If the salad seems dry after being refrigerated for a day or two, make the dressing again and pour some or all of it over the salad. Do not drown it. Reserve any leftover dressing in case you need it later.
Notes
Nutrition
PATTY PADAWER says
As always you are the best
Helen S Fletcher says
As always, you area the kindest. Thank you so much. Hope all is well with you,