Description
A vibrant and refreshing Mediterranean Orzo Salad featuring tender orzo pasta, crisp cucumbers, sweet tomatoes, tangy feta cheese, and a zesty red wine vinaigrette dressing. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
For the Orzo and Vegetables
- 4 quarts water
- 1 tablespoon kosher salt (for seasoning pasta water)
- 1 pound orzo
- 1 cup English cucumbers (sliced ⅛-inch thick and then quartered)
- 1 cup green bell pepper (¼-inch dice)
- 1 cup baby tomatoes (cut in half)
- 1 cup marinated artichokes (roughly chopped)
- ½ cup red onion (⅛-inch dice)
- ½ cup kalamata olives (sliced)
- ½ cup roasted bell peppers (jarred, chopped into ½-inch pieces)
- 1 tablespoon chopped parsley (plus more for garnish)
- 1 tablespoon thinly sliced basil (plus more for garnish)
- ¼ cup feta cheese (crumbled, plus more for garnish)
For the Dressing
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 4 teaspoons Dijon mustard
- 2 teaspoons lemon zest
- 2 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (plus extra for sprinkling)
- 1 cup extra-virgin olive oil
Instructions
- Boil Orzo: In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon kosher salt and stir until dissolved. Add 1 pound of orzo to the boiling water, stirring occasionally to prevent sticking. Reduce heat if the water starts to foam. Cook for about 10 minutes or until slightly softer than al dente.
- Drain and Cool Orzo: Drain the orzo in a colander and rinse with cold water for about 1 minute, stirring to cool down the pasta. Drain well and transfer to a large bowl.
- Add Vegetables and Cheese: To the bowl with orzo, add 1 cup cucumbers, 1 cup green bell pepper, 1 cup tomatoes, 1 cup marinated artichokes, ½ cup red onion, ½ cup kalamata olives, ½ cup roasted bell peppers, 1 tablespoon parsley, 1 tablespoon basil, and ¼ cup crumbled feta cheese. Set aside.
- Prepare Dressing: In a medium bowl, whisk together ¼ cup red wine vinegar, ¼ cup lemon juice, 4 teaspoons Dijon mustard, 2 teaspoons lemon zest, 2 teaspoons minced garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano.
- Emulsify Dressing: Slowly drizzle in 1 cup extra-virgin olive oil while constantly whisking until the dressing is emulsified and lightly thickened. Adjust seasoning with salt and pepper to taste.
- Toss Salad: Pour half of the dressing over the orzo salad and toss gently to combine. Taste and add more dressing if desired. Serve the remaining dressing on the side.
- Garnish and Serve: Garnish the salad with additional crumbled feta cheese, parsley, basil, and a sprinkle of salt, pepper, and oregano. Serve chilled or at room temperature.
Notes
- This salad is a healthy and easy Mediterranean dish featuring a tangy red wine vinaigrette that brightens flavors and keeps the salad light.
- For best flavor, prepare the salad a few hours ahead to allow the ingredients to meld.
- Can be served as a light main dish or paired as a side with grilled meats or seafood.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 348 kcal
- Sugar: 3 g
- Sodium: 338 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 3 mg
