Mediterranean Orzo Pasta Salad Recipes

MEDITERRANEAN ORZO PASTA SALAD

Steps:

• In a small bowl, add garlic clove, dijon mustard, honey, white balsamic, olive oil, salt, and pepper. Whisk to combine and set aside.
• Heat a saute pan to medium high heat, add almonds and toast for 2-3 minutes. Stirring on occasion so as not to burn. Remove from pan when slightly browned and place on plate.
• Bring a large pot of water to boil. Add in orzo and cook until al dente according to package instructions, about 8-10 minutes.
• Drain pasta and place in a large bowl, add in sun dried tomatoes, artichokes, orange bell pepper, green onions, basil, and dressing.
• Toss to combine.
• Add toasted almonds right before serving. Toss to combine and serve!

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

MEDITERRANEAN ORZO SALAD

Steps:

• 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.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
• Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
• In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
• Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

MEDITERRANEAN ORZO SALAD

Steps:

• In a jar or bowl, mix together the olive oil, lemon juice, garlic, salt, and pepper until totally combined.Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish, or burgers!

MEDITERRANEAN ORZO PASTA SALAD (GLUTEN-FREE + VEGAN)

Steps:

• Cook orzo according to package directions. Drain and place in a large bowl.
• While the pasta is still warm, stir in spinach.
• Add tomatoes, cucumber, bell pepper, olives, and onion.
• Pour 2/3 of the dressing over the salad and stir to combine
• Refrigerate until ready to eat, stirring in remaining dressing, if desired.
• In a jar or small bowl, combine olive oil, lemon juice, vinegar, salt, pepper, and oregano.
• Whisk until well combined.
• Pour over salad, as directed above.
• Dressing will keep 1 week in the refrigerator.

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!