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A Mediterranean orzo pasta salad perfect for a side dish
As summer come to an end (BOO!), I am trying to squeeze in as many gatherings and picnics as I can. Believe it or not, one of the hardest things for me is side dishes. My sister and I were actually discussing this a few weeks ago while sitting on the porch of her beach house. She quickly volunteered a Mediterranean orzo pasta salad recipe. She told me she makes this often, especially when she has guests, and it is always a hit.
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This recipe is so easy. If you can chop, boil, and stir, you're golden. This orzo salad also happens to be super healthy, and you can adapt it to make it vegan too!
Flavors and colors that pop
The flavors in this Mediterranean orzo pasta salad recipe go together really well, and the color combo is not too shabby either.
Orzo, is awesome, because it is so versatile. I love its curious rice shape, which by the way makes it ideal for the rice haters out there. Yes they are out there. How can that be? Who are they? Where do they live?
Even though orzo is pretty easy to cook, I do have one piece of friendly advice: "follow cooking directions carefully."
Enjoy making and eating this beautiful and scrumptious Mediterranean orzo salad recipe. Although my version is a side dish, there are options to make it a main. To make it a little bit heartier, toss in some grilled chicken, or Italian sausage.
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Mediterranean Orzo Salad Recipe
An easy and delicious orzo salad recipe with tomatoes, feta cheese, Kalamata olives, and artichoke hearts among other things. A perfect side dish to any picnic.
5 from 1 vote
Print Pin Rate
Course: Main dish
Cuisine: Mediterranean
Keyword: pasta salad, picnic food, take along recipe, vegetarian
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Calories: 212kcal
Author: Analida Braeger
Ingredients
Salad
- 8 oz orzo cooked and cooled
- 1 cup feta cheese crumbled
- 2 Roma tomatoes cored, seeded and diced
- 1 cup artichoke hearts chopped
- ⅔ cup red onion diced
- 3 Tbsp curly parsley chopped
- 1 tsp lemon zest
Dressing
- ¼ cup olive oil
- 2 Tbsp lemon juice
- ¼ tsp cracked pepper
- ¼ tsp Kosher salt
- 1 tsp Dijon mustard
- 1 dash nutmeg
- 1 tsp oregano dried
US Customary - Metric
Instructions
Cook orzo according to package instructions, and cool completely.
To assemble the salad
Add tomatoes, artichokes, red onion, and parsley. Stir well to combine all ingredients.
To prepare salad dressing
Place all the ingredients in a bowl and whisk to combine.
Drizzle dressing over salad and toss to evenly coat.
Garnish with lemon zest.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 221mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 9.8mg | Calcium: 57mg | Iron: 1mg
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Reader Interactions
Comments
Ashley @ Big Flavors from a Tiny Kitchen
This is such a beautiful combination! Love all the colors in here - it would be a hit at my dinner table for sure!
Reply
Analida
Thanks for such a nice comment Ashley! I too love the colors in this dish. I think food should be pretty AND delicious! 🙂
Reply
Kim @ Three Olives Branch
I love how fresh and flavorful this looks! I could eat this all summer with anything grilled. Yum!
Reply
Analida
Yes, it's such a refreshing dish. Thanks for your kind comment. 🙂
Reply
Monica | Nourish & Fete
These are fantastic Mediterranean flavors, and orzo is pretty much my husband's favorite side dish ever. Pinning to try this very soon!Reply
Analida
Hi Monica! Thanks for commenting. Glad to hear it's your husband's favorite dish. It's one of my favorites too. 🙂
Reply
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