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To make a tasty Mediterranean Orzo Salad, gather these ingredients: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ½ cup fresh parsley, chopped - 2 tablespoons capers, rinsed and drained - ¼ cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and black pepper, to taste You can swap some ingredients to fit your taste. Here are a few ideas: - Use quinoa instead of orzo for a gluten-free option. - Swap cherry tomatoes for diced bell peppers for a crunch. - Try black olives if you cannot find Kalamata olives. - Use goat cheese instead of feta for a different cheese flavor. - Fresh basil can replace parsley for a twist. This salad is not just tasty; it’s also healthy. Here’s a quick look: - Calories: About 250 per serving - Protein: Approximately 8g - Carbohydrates: Around 30g - Fat: About 12g - Fiber: Roughly 3g This dish provides great energy and nutrients, making it a smart choice for meals. Enjoy your fresh and flavorful Mediterranean Orzo Salad! {{ingredient_image_2}} Start by boiling salted water in a large pot. Once it bubbles, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, firm but not hard. When done, drain the orzo in a colander. Rinse it under cold water to stop the cooking. In a big mixing bowl, toss together the fun ingredients. Add 1 ½ cups of halved cherry tomatoes, 1 cup of diced cucumber, and ½ cup of finely chopped red onion. Next, include 1 cup of sliced Kalamata olives and 1 cup of crumbled feta cheese. Don’t forget ½ cup of chopped fresh parsley and 2 tablespoons of rinsed capers. Gently mix everything to blend the colors and flavors. Grab a small bowl to make the dressing. Whisk together ¼ cup of extra virgin olive oil and 2 tablespoons of freshly squeezed lemon juice. Then, sprinkle in 1 teaspoon of dried oregano. Add salt and black pepper to taste. Taste it to make sure it has a good flavor. Now, it’s time to bring it all together. Add the cooled orzo to the bowl with the mixed veggies and feta. Drizzle the dressing over the top. Toss everything gently until the salad looks colorful and well mixed. Cover the salad and place it in the fridge. Let it chill for at least 30 minutes. This waiting time helps the flavors blend together perfectly. Serve the Mediterranean Orzo Salad in a large bowl. For a pop of color, sprinkle extra chopped parsley and some feta on top. If you want a fun way to serve it, try putting the salad in mason jars. Layer the ingredients for a lovely look! To cook orzo well, start with a large pot. Bring salted water to a boil. Add the orzo and stir gently. Cook it for 8 to 10 minutes. You want it al dente, so taste as you go. Once done, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This keeps it firm and perfect for your salad. To boost the flavor of your Mediterranean Orzo Salad, consider these tips. Use fresh herbs like basil or mint for extra taste. A splash of balsamic vinegar can add depth. You can also mix in some diced bell peppers for crunch. If you like a bit of heat, add some red pepper flakes. Don’t forget to taste as you go, adjusting salt and pepper for balance. You can make this salad ahead of time. Prepare it a day in advance for the best flavor. Store it in an airtight container in the fridge. The flavors blend well when chilled. If you have leftovers, keep them in the fridge for up to three days. Just give it a good stir before serving again. If it seems dry, add a splash of olive oil and lemon juice. Pro Tips Cooking Orzo Perfectly: To achieve the perfect al dente texture, ensure you follow the package instructions precisely and taste-test a minute before the suggested time is up. Flavorful Dressing: For an extra layer of flavor, consider adding a teaspoon of Dijon mustard or a pinch of red pepper flakes to the dressing. Ingredient Variations: Feel free to customize your salad by adding other ingredients like bell peppers, artichokes, or even grilled chicken for added protein. Make-Ahead Magic: This salad tastes even better the next day, so feel free to prepare it a day in advance for optimal flavor blending. {{image_4}} You can easily boost this salad with protein. Grilled chicken adds great flavor. Simply chop it into bite-sized pieces and mix it in. Canned tuna is another fantastic option. Just drain it well and flake it into the salad. If you want a seafood twist, try adding shrimp. Cook the shrimp in olive oil until pink, then toss them in. Each of these proteins makes the salad filling and tasty. To make this salad vegetarian, simply leave out the feta cheese. You can replace it with tofu or a creamy vegan cheese. For a vegan option, use chickpeas for protein. They add a nice texture and flavor. You can also add more veggies, like bell peppers or zucchini, to keep it vibrant and fresh. This way, you still get a nutritious meal without animal products. Seasonal swaps keep this salad exciting. In spring, add fresh peas or asparagus for a pop of green. In summer, try ripe peaches or strawberries for sweetness. Autumn brings the chance to add roasted pumpkin or butternut squash. In winter, think about using kale or Brussels sprouts. These changes help you enjoy the best ingredients all year round. Plus, it makes the dish more colorful and tasty! To keep your Mediterranean Orzo Salad fresh, store it in an airtight container. This helps keep the flavors intact. Make sure to refrigerate the salad right after serving. The salad can last up to three days in the fridge. If you notice any excess liquid, drain it before serving again. This keeps the salad from getting soggy. I do not recommend freezing Mediterranean Orzo Salad. The texture of the orzo and fresh veggies changes when frozen. If you freeze it, the salad may become mushy when thawed. If you want to save a portion, store it in the fridge instead. - Orzo pasta: Uncooked, it lasts for about two years in a cool, dry place. - Cherry tomatoes: Fresh tomatoes can stay good for up to a week in the fridge. - Cucumber: It lasts about one week in the fridge. - Red onion: Whole, it can last for one to two months in a cool, dark area. - Kalamata olives: Stored in their brine, they can last up to a year. - Feta cheese: It stays good for about five days after opening, if kept in the fridge. - Fresh parsley: It stays fresh for about one week in the fridge. - Capers: They can last up to a year when stored properly in the fridge. - Olive oil: It stays fresh for about six months after opening, if stored in a cool, dark place. - Lemon juice: Fresh juice lasts for about three to four days in the fridge. By following these storage tips, you can enjoy your Mediterranean Orzo Salad longer! Orzo is a small, rice-shaped pasta. It cooks quickly and has a soft bite. You can find it in many dishes, especially in salads. Its unique shape makes it fun to eat and easy to mix with other ingredients. Yes, you can prepare this salad ahead of time. Making it a few hours early allows the flavors to blend well. Just keep it in the fridge until you’re ready to serve. If you make it the night before, the taste will be even better. This salad pairs well with grilled chicken or fish. You can also serve it with pita bread and hummus. A light soup can make a great starter too. It’s a perfect side for summer picnics or barbecues. Absolutely! Mediterranean Orzo Salad is great for meal prep. It stores well in containers and stays fresh for several days. Just remember to keep the dressing separate if you want it crisp. You can easily grab it for lunch or dinner throughout the week. This blog post showed you how to make Mediterranean Orzo Salad. We covered the ingredients, how to cook orzo, and mix in vegetables. You learned how to prepare a tasty dressing and tips for perfecting the dish. We explored variations to fit your taste and shared storage tips to keep leftovers fresh. In short, this salad is simple to make and full of flavor. Enjoy your cooking!

Mediterranean Orzo Salad Delight

A refreshing salad featuring orzo pasta, fresh vegetables, and a tangy dressing, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.5 cup fresh parsley, chopped
  • 2 tablespoons capers, rinsed and drained
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • to taste Salt and black pepper

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to the package directions, typically around 8-10 minutes, until al dente. Once cooked, drain the orzo in a colander and rinse under cold water to halt the cooking process and cool it down.
  • In a spacious mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and rinsed capers. Gently fold the ingredients together to ensure an even mix.
  • In a separate small bowl, whisk together the rich olive oil, fresh lemon juice, dried oregano, and season with salt and black pepper. Adjust the seasoning to your taste, ensuring a well-balanced flavor.
  • Add the cooled orzo to the bowl of mixed vegetables and feta. Drizzle the prepared dressing all over the salad and carefully toss until everything is beautifully combined and uniformly coated.
  • Sample the salad and adjust the seasoning as needed. You can add a pinch more salt, a dash of pepper, or a splash of lemon juice depending on your flavor preference.
  • To allow the flavors to meld seamlessly, cover the salad and refrigerate for at least 30 minutes before serving. This chilling time will enhance the taste of the dish.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword Mediterranean, orzo, salad, vegetarian