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Mediterranean Orzo Salad Recipe

This Mediterranean Orzo Salad Recipe is an easy and elevated pasta salad side dish filled with bright flavors and fresh herbs.
Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 399kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 1/2 cups uncooked orzo ~260 grams
  • 1/2 small red onion, finely diced about 1/2 cup
  • 1/2 cup kalamata olives, sliced
  • 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved or quartered if large
  • 1/2 cup peperoncini, sliced
  • 1/2 large cucumber, quartered or 2-3 mini cucumbers
  • 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed
  • 8 oz. feta cheese I like to buy the chunk and break it up myself. I use the whole 8 oz. block, but if you prefer less feta, use less :)

Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, minced or pressed with a garlic press
  • 1/4 cup fresh basil, chopped, plus more to garnish
  • 1 tsp. dried oregano (or 1 Tbsp. fresh)
  • 2-3 Tbsp. fresh lemon juice
  • kosher salt and freshly cracked black pepper, to taste

Instructions

  • Cook the orzo to package directions. Drain and set aside to cool slightly.
    1 1/2 cups uncooked orzo
  • In a large bowl, add the orzo and all of the salad ingredients.
    1/2 small red onion, finely diced, 1/2 cup kalamata olives, sliced, 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped, 1 cup cherry tomatoes, halved or quartered if large, 1/2 cup peperoncini, sliced, 1/2 large cucumber, quartered, 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed, 8 oz. feta cheese
  • In a 2 cup measuring cup or bowl, whisk together all ingredients for the dressing.
    1/2 cup red wine vinegar, 1/2 cup olive oil, 2 cloves garlic, minced or pressed with a garlic press, 1/4 cup fresh basil, chopped, plus more to garnish, 1 tsp. dried oregano (or 1 Tbsp. fresh), 2-3 Tbsp. fresh lemon juice, kosher salt and freshly cracked black pepper, to taste
  • Pour the dressing over the salad, toss thoroughly to mix. Chill before serving or enjoy straight away. (You can keep some of the dressing on the side or make a little more to serve with the salad when ready). Garnish with more basil prior to serving, if desired.

Video

Notes

  • The dressing recipe makes 1 cup. Double the recipe if desired. 
  • Storage:
    • Refrigeration: Orzo salad can typically be stored in the refrigerator for 3-4 days.
    • Separate Dressing: If the orzo salad is already dressed, consider storing any extra dressing separately. Mixing the dressing in just before serving helps to keep the salad from becoming soggy and prevent the orzo from soaking up all the dressing.

Nutrition

Serving: 1cup | Calories: 399kcal