Mediterranean Orzo Salad

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Mediterranean Orzo Salad

Is it too hot for cooking indoors? Does meal prepping sound like a good idea, but your schedule says otherwise? Are you looking for a quick, healthy and versatile meal with the option to customize it?

If you answered yes to any of the above questions, then you are going to love this Mediterranean orzo salad!

  • This pasta dish makes several servings, and is great eaten at room temperature or right out of the refrigerator. Throw the leftovers into individual serving containers and have your desk-lunch ready to go!
  • While it makes a fantastic side dish, simply add some rotisserie chicken, serve with fruit and a side of pita bread, and you’ll have a quick and delicious main dish.
  • If you have a picky eater, leave out any or all of the veggies, and substitute cooked brown rice or any other bite-sized pasta or grain for orzo.
  • What makes this dish so easy? Pasta is the only thing you have to cook, freeing up your time in the kitchen – making this a super summer meal!
Mediterranean Orzo Salad
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Mediterranean Orzo Salad
Rate Recipe!
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe!
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Servings4people
Prep Time15minutes
Cook Time10minutes
Ingredients
  • 4 cups chicken or vegetable broth or, stock or plain water
  • 1 1/2 cups dry orzo
  • 1 1/2 cups grape tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted and halved Kalamata olives
  • 1 small red onion diced small
  • 1 medium cucumber diced
  • 1 small jar artichoke hearts chopped, 6.5 oz.
  • Dressing
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Salt and pepper to taste
Servings4people
Prep Time15minutes
Cook Time10minutes
Ingredients
  • 4 cups chicken or vegetable broth or, stock or plain water
  • 1 1/2 cups dry orzo
  • 1 1/2 cups grape tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted and halved Kalamata olives
  • 1 small red onion diced small
  • 1 medium cucumber diced
  • 1 small jar artichoke hearts chopped, 6.5 oz.
  • Dressing
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Salt and pepper to taste
Recipe Instructions
  1. In a large pot, bring broth, stock, or water to a boil. Salt the water well, then add the orzo and cook until al dente, stirring frequently. This should take about 7-8 minutes. Drain the orzo and allow to cool completely.
  2. In a large bowl, add orzo (cooked, drained, and cooled), tomatoes, olives, red onion, diced cucumber, and chopped artichoke hearts. Mix together oil and vinegar, then add to the orzo and toss everything together gently. Salt and pepper to taste.
  3. Sprinkle the feta cheese over the top and serve.

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