mediterranean orzo salad

Mediterranean Orzo Salad is a simple vegetarian side dish recipe that's packed with fresh and zesty flavors.

Mediterranean Orzo Salad

dry gluten free or regular orzo pasta

grape or cherry tomatoes, sliced in half

kalamata olives, sliced

feta cheese

parsley

gluten-free capers, drained

lemon juice

salt and pepper, lots

honey

garlic

extra virgin olive oil

Cook pasta according to directions on package then drain and set aside to cool slightly.

For the Lemon Dressing: combine lemon juice, salt, pepper, honey and garlic in a food processor then process while slowly drizzling in olive oil. Taste then add more salt and pepper if necessary.

Combine cooked pasta with remaining ingredients then drizzle with enough dressing to coat. Toss then serve, or refrigerate until ready to serve.

This Greek Orzo Salad has all the Mediterranean flavors you love!&nbsp; Juicy tomatoes, crisp cucumbers, tangy olives and feta cheese in a zippy lemon vinaigrette.&nbsp;

Greek Orzo Salad

lemon

olive oil

red wine vinegar

oregano (fresh, finely chopped, or 1/2 teaspoon dried)

salt

black pepper

orzo (dried)

kalamata olives (pitted and sliced)

red onions (thinly sliced)

cherry tomatoes (halved)

cucumbers (seeded and thinly sliced)

feta cheese (crumbled)

Prepare the vinaigrette in a large bowl by whisking together the zest from one lemon, lemon juice, extra virgin olive oil, red wine vinegar, oregano, salt and pepper.&nbsp;

Dice or thinly slice red onion and add to bowl.&nbsp;

Cook orzo according to directions and drain and rinse under cool water.&nbsp;

Seed and thinly slice cucumbers, halve cherry tomatoes and slice kalamata olives.&nbsp;

Add pasta to bowl with vinaigrette and toss to combine.&nbsp;

Add cucumbers, tomatoes and olives to bowl and toss to combine.&nbsp; Taste and adjust seasoning.&nbsp;

Serve topped with crumbled feta cheese.&nbsp;

You&#039;ll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn&#039;t cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

dry orzo pasta

grape or cherry tomatoes, (halved)

green onions, (trimmed and chopped (both white and green parts))

green bell pepper, (seeds removed, chopped)

½ cup packed chopped fresh dill, (about 0.5 ounces)

¼ cup sliced pitted kalamata olives, (about 1 ounce)

capers

Feta cheese, (to your liking)

lemon, (zested and juiced)

garlic clove, (minced)

oregano

Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.

In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.

Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.

Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.

Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

https://content.jwplatform.com/videos/Y53lVQbG.mp4

This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing you’ll love.

Mediterranean Orzo Salad Recipe

Mediterranean orzo salad with pesto is a bright flavorful summer salad with fresh cucumbers, artichokes, kalamata olives, tomatoes, and feta cheese in a lemon pesto mayo dressing. Perfect for a summer BBQ or picnic.

Mediterranean Orzo Pesto Salad

orzo

artichokes

cherry tomatoes, halved

cucumber,

feta

green onions

pesto

mayonnaise

lemon zest

Bring a large pot of water to a boil and add a big pinch of salt. Boil the orzo according to package instructions to about a minute past al dente. Drain the pasta in a colander with small holes (those small pieces of pasta can fall through larger holes) and run it under cold water to stop the cooking process.

In a very large bowl, add the orzo, artichokes, olives, cucumbers, tomatoes, most of the green onions and most of the feta cheese (reserve a little feta and green onion for topping).

In a small bowl, whisk together the pesto, mayonnaise, lemon juice, and lemon zest.

Add the mayo pesto sauce to the orzo mixture and gently toss until combined.

Sprinkle the remaining feta cheese and green onions on top. This pesto orzo salad can be served chilled or at room temperature.

Store leftover orzo pasta salad in an airtight container in the fridge for up to 3 days.

Quick and easy Mediterranean orzo pasta salad packed with fresh vegetables and herbs is tossed in a Greek lemon vinaigrette. It's healthy, light and delicious.

Mediterranean Orzo Pasta Salad

orzo pasta

+ 1/2 cups grape tomatoes (or cherry tomatoes), halved (about 20 grape tomatoes)

red onion, finely diced

Kalamata olives, pitted and halved

cup feta cheese, cubed

dill (or parsley), chopped

salt (or

black pepper (or

Cook orzo pasta in a pot of boiling water until al dente, about 8-10 minutes, or according to package instructions. Drain in a colander and run it under cold water. Set aside to cool.

In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill.

In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Stir to mix well.

Pour dressing over top of the salad and toss to combine.

I am so intrigued with orzo salad. I tried orzo salad few years back in whole foods and since then I have been looking for a great recipe. Glad I found yours. Totally love it and we finished it within minutes.

We had family over for dinner tonight and I tried out this recipe as the side for lemon pepper chicken. My goodness, everyone loved the salad more than anything else. Like my husband said, the real star of the show was the salad!

This recipe is amazing and we make it all the time.

I made this salad for my sister and myself. She loves loves loves it, she has me make this regularly. She has taken a big bowl (I doubled the recipe) to work and shared it with coworkers. Now they're hooked. I sent copies of this recipe along with the salad. A surefire hit, and so easy!!

https://www.youtube.com/watch?v=zkq4cRzVcqc

Chickpea Greek salad is a fresh, healthy, vibrant, and colorful salad, packed with traditional Mediterranean ingredients. The classic components of Greek salad — tomatoes, cucumbers, onions, olives, and feta, are elevated with the addition of chickpeas. All tossed in a light lemon Greek salad dressing, this chopped salad tastes delicious and you can feel great about eating it. Being healthy doesn’t mean sacrificing deliciousness. It means adding foods that contain essential nutrients. And this chickpea Greek salad proves that!

FULL RECIPE: https://www.aheadofthyme.com/mediterranean-orzo-pasta-salad/

PIN for later: https://www.pinterest.ca/pin/150870656258043186/

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#orzosalad #pastasalad #mediterraneansalad #salad

This perfect Vegan Mediterranean Orzo Salad is filled with tomatoes, pine nuts, sun-dried tomatoes, artichoke hearts, olives, and more! This delicious salad will transport you to the Mediterranean in every bite. Make in just 30 minutes and served as a side or main dish.

orzo, (uncooked)

sun-dried tomatoes, (chopped)

Kalamata olives, (pitted and chopped)

artichoke hearts, (chopped)

flat-leaf parsley, (packed)

cherry tomatoes, (chopped)

pine nuts

tahini

tbsp white wine vinegar

garlic, (minced)

tsp cumin

Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and place in the refrigerator to cool.

While the orzo cools, chop the vegetables. In a food processor or blender combine the ingredients for the Tahini Vinaigrette. Blend until smooth. Taste and adjust seasonings.

Once the orzo has cooled down, stir in the prepared vegetables and herbs. Toss with tahini dressing and serve.

This Vegan Mediterranean Orzo Salad is the perfect summertime dish! It&#39;s veggie-packed and filled with fresh, zesty flavors that will keep them coming back for more. It&#39;ll be ready in 30 minutes or less, too!

Vegan Mediterranean Orzo Salad

red onion (, diced small)

cucumber

grape tomatoes (, halved)

kalamata olives (, halved or left whole)

artichoke hearts

basil (+ more for topping)

vegan feta

olive oil (, extra virgin)

lemon juice (, more to taste)

dijon mustard

agave nectar (or preferred sweetener)

granulated garlic (or 1 clove fresh, minced)

onion

red pepper flakes (optional)

sea salt (, more to taste)

Fresh-cracked pepper (to taste)

Cook the orzo: Place orzo in a large pot of salted boiling water. Cook according to package directions. Rinse under cold water to stop cooking, then drain well and drizzle with oil. Set aside.

Make the dressing: In a small/medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a lot of ingredients, so keep that in mind.

Put it together: In a large bowl, add the orzo, onion, cucumber, tomatoes, olives, artichokes, and basil. Now pour the dressing over everything and gently toss to combine. Now add half of the vegan feta and gently toss again. Taste for seasoning and adjust as needed. Top with the remaining feta and extra basil. Serve immediately or let marinate for a few hours in the fridge.

In need of a light vegetarian lunch, side dish, or dinner? Mediterranean Orzo Pasta Salad is just the colorful, healthy salad recipe for all three jobs!

lemon juice (about ½ lemon)

garlic (minced)

Salt and pepper (to taste)

cherry tomatoes (sliced in halves)

½ red onion (diced)

Kalamata olives (sliced)

baby bell peppers (sliced (or one regular bell pepper))

Cook the orzo according to package directions. Drain and set aside to cool, about 10 minutes.

Mix all the dressing ingredients in a small bowl or jar. Whisk or shake with lid on vigorously to combine.

In a large bowl, mix cooled orzo, vegetables, Kalamata olives and cheese. Add about half of the dressing and toss to coat. Keep refrigerated for about 2 to 3 hours and add remaining dressing before serving.

This Orzo Salad recipe is the ultimate crowd-pleaser—fresh, colorful, and bursting with flavor in every bite. The tarragon vinaigrette is my favorite. Serve it warm or cold.

Orzo Pasta Salad

orzo pasta ((454 grams))

cherry tomatoes ((300 grams), halved)

artichoke hearts ((397 grams), canned, drained and chopped)

Kalamata olives ((100 grams), pitted and chopped)

dried Craisins ((80 grams))

Tablespoons capers ((13 grams))

chicken ((420 grams), chopped)

olive oil ((215 grams))

tarragon vinegar* ((80 milliliters))

Tablespoons fresh tarragon ((4.5 grams), chopped)

½ Tablespoons fresh lemon juice ((22 milliliters))

½ Tablespoons dijon mustard ((23 grams))

Cook pasta according to package instructions. Drain well and set aside to cool.

Combine dressing ingredients in a bowl and stir well to combine. Pour dressing over cooled orzo pasta and stir to combine.

Add remaining ingredients and toss to combine. Season with salt and pepper, to taste.

This pasta is so refreshing! My son devoured it. We will definitely be having this again. One note, I did not add the craisins but did add feta. Just delicious!

I have never used capers or tarragon before. Although this wasn't my favorite dish, I do enjoy trying new flavors. The 6 serving amount was more like 8-10 servings for our family. Glad we tried it and extremely thankful for TBFS for making my life simpler.

I made this without the chicken (forgot to defrost it! 😂) 
It's a lot of interesting textures and flavors that work surprisingly well together! I'll be making this one again for sure!

https://content.jwplatform.com/videos/QBFGyikd.mp4

This Mediterranean Orzo Salad recipe is light, flavorful, and ready in just 20 minutes! It can be served as a lunch or dinner with homemade artisan bread, or it makes the perfect side to accompany any dish!

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.

sun dried tomatoes, preferably in oil

red onion

yellow pepper

red pepper

green pepper

calamata olives

olive oil or canola oil

The vegetables should be cut in 1/4&quot; 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.

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Mediterranean Orzo Salad

Top 10 mediterranean orzo salad recipes from across the web

The most viewed mediterranean orzo salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Orzo Salad

Greek Orzo Salad

Mediterranean Orzo Salad

Mediterranean Orzo Pesto Salad

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Salad

Vegan Mediterranean Orzo Salad

Mediterranean Orzo Pasta Salad

Orzo Pasta Salad

Mediterranean Orzo Salad

The most viewed mediterranean orzo salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine