Orzo Salad Recipe
Orzo Salad is a vibrant, flavorful dish that combines the heartiness of pasta with the freshness of garden vegetables and Mediterranean ingredients. This versatile recipe is perfect for any occasion, whether you’re hosting a summer barbecue, preparing a quick weeknight dinner, or packing a healthy lunch. Its delightful mix of textures and flavors ensures that it will become a favorite in your recipe repertoire.
Ingredients Overview
The beauty of this Orzo Salad lies in its fresh, high-quality ingredients. The dry orzo pasta serves as the base, providing a tender, slightly chewy texture. Persian cucumbers add a refreshing crunch, while halved cherry tomatoes burst with sweetness. Cooked chickpeas introduce a nutty, satisfying bite, and thinly sliced red onion offers a sharp, tangy contrast.
The star of the show, however, is the creamy, tangy feta cheese, cut into ¼-inch cubes. Kalamata olives bring a briny depth, and the Greek Salad Dressing, enhanced with red wine vinegar and fresh lemon juice, ties everything together with its zesty, herby goodness. Fresh basil and mint leaves add a fragrant finish, while freshly ground black pepper seasons the salad to perfection.
Step-by-Step Instructions
To begin, bring a generously salted pot of water to a rolling boil. Add the dry orzo pasta and cook it according to the package instructions until it reaches a slightly past al dente texture. This ensures the pasta retains some firmness, which is ideal for salads. Once cooked, drain the orzo and mix it with a touch of olive oil to prevent clumping. Spread the pasta out on a baking sheet to cool, which also helps to stop the cooking process.
While the orzo cools, prepare the Greek Salad Dressing. Combine it with red wine vinegar, fresh lemon juice, oregano, and sea salt. This dressing is the key to infusing the salad with a bright, tangy flavor.
In a spacious mixing bowl, combine the cooled orzo, Persian cucumbers, halved cherry tomatoes, cooked chickpeas, feta cubes, thinly sliced red onion, and pitted Kalamata olives. Drizzle the dressing over the salad and toss everything together, ensuring each ingredient is evenly coated. Add half of the fresh basil and mint leaves, then season with freshly ground black pepper. Toss once more to distribute the herbs and seasoning. Garnish with the remaining herbs and serve immediately.
Recipe Tips
- How to properly cook orzo for perfect consistency: Ensure the orzo is cooked slightly past al dente to maintain a firm texture that holds up well in the salad.
- Best practices for cutting and preparing vegetables: Halve the cucumbers vertically and slice them into ¼-inch thick pieces for consistent size and texture. Cherry tomatoes should be halved to release their juices, which add to the dressing’s flavor.
- Storage tips to keep the salad fresh longer: Store the salad in an airtight container in the refrigerator for up to three days. Add fresh herbs just before serving to maintain their vibrant flavor and appearance.
Variations and Additions
- Suggestions for ingredient swaps: Substitute the Persian cucumbers with English cucumbers or add colorful bell peppers for extra crunch. Try using goat cheese instead of feta for a creamier texture.
- Adding proteins: Incorporate grilled chicken, shrimp, or even tofu to make the salad more substantial. These proteins pair beautifully with the Mediterranean flavors.
- Incorporating additional herbs and spices: Experiment with adding dill, parsley, or cilantro for different herbal notes. A pinch of smoked paprika or a dash of cayenne pepper can add a subtle kick.
What to Serve With This Recipe
- Ideal pairings: Grilled meats like lamb chops or chicken skewers complement the fresh flavors of the salad.
- Complementary side dishes and beverages: Serve alongside roasted vegetables, hummus with pita bread, or a light soup. Pair with a crisp white wine, such as Sauvignon Blanc, or a refreshing iced tea.
- Creating a complete Mediterranean-inspired meal: Include a variety of mezze dishes like stuffed grape leaves, tzatziki, and baba ganoush to create a lavish spread that transports your taste buds to the Mediterranean.
Frequently Asked Questions
- Can this salad be made ahead of time? Yes, you can prepare the salad up to a day in advance. Store it in the refrigerator and add fresh herbs just before serving to keep them vibrant.
- How can I make this recipe vegan? Omit the feta cheese or replace it with a vegan cheese alternative. Ensure the Greek Salad Dressing is vegan-friendly or make a simple vinaigrette with olive oil, lemon juice, and herbs.
- What is the best way to store leftovers? Place leftovers in an airtight container and refrigerate. The salad will keep well for up to three days, though the herbs are best added fresh.
This Orzo Salad Recipe is a delightful combination of textures and flavors, perfect for any meal. Its vibrant ingredients and zesty dressing make it a standout dish. Give this recipe a try and share it with friends and family for a truly enjoyable dining experience.
Ingredients:
- 1½ cups dry orzo pasta
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- ⅓ cup thinly sliced red onion
- 4 ounces feta cheese, cut into ¼-inch cubes
- ½ cup pitted Kalamata olives
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
- Cook Mode
- Prevent your screen from going dark
Instructions:
Start by bringing a generously salted pot of water to a rolling boil. Cook the orzo pasta following the package’s instructions until it reaches a slightly past al dente texture. Once cooked, drain the orzo and mix it with a touch of olive oil to prevent clumping. Spread it out on a baking sheet to cool.
Next, prepare the Greek Salad Dressing and incorporate the red wine vinegar, fresh lemon juice, oregano, and sea salt into the mix.
In a spacious mixing bowl, combine the cooled orzo, Persian cucumbers, cherry tomatoes, cooked chickpeas, feta cubes, sliced red onion, and Kalamata olives. Pour the dressing over the salad, add half of the herbs, and season with freshly ground black pepper. Toss everything together until evenly coated. Garnish with the remaining herbs and serve immediately.
Orzo Salad Recipe
Ingredients
- 1½ cups dry orzo pasta
- 2 Persian cucumbers halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas drained, and rinsed
- ⅓ cup thinly sliced red onion
- 4 ounces feta cheese cut into ¼-inch cubes
- ½ cup pitted Kalamata olives
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
- Cook Mode
- Prevent your screen from going dark
Instructions
- Start by bringing a generously salted pot of water to a rolling boil. Cook the orzo pasta following the package’s instructions until it reaches a slightly past al dente texture. Once cooked, drain the orzo and mix it with a touch of olive oil to prevent clumping. Spread it out on a baking sheet to cool.
- Next, prepare the Greek Salad Dressing and incorporate the red wine vinegar, fresh lemon juice, oregano, and sea salt into the mix.
- In a spacious mixing bowl, combine the cooled orzo, Persian cucumbers, cherry tomatoes, cooked chickpeas, feta cubes, sliced red onion, and Kalamata olives. Pour the dressing over the salad, add half of the herbs, and season with freshly ground black pepper. Toss everything together until evenly coated. Garnish with the remaining herbs and serve immediately.
