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Orzo Salad Recipe
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Mediterranean Orzo Salad

A Mediterranean version of the famous orzo salad, packed with tons of veggies like olives, tomatoes, chickpeas, onion, cucumbers, and more.
Course Salad
Cuisine Mediterranean
Keyword basil, bell pepper, cherry tomatoes, chickpeas, cucumber, feta cheese, garbanzo beans, kalamata olives, onions, orzo, orzo salad, pasta salad, tomatoes, walnuts
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 People
Cost $15

Equipment

  • 1 Measuring Spoons
  • 1 Measuring Cup
  • 1 Medium Size Bowl
  • 1 Whisk
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Large Non-Stick or Cast Iron Skillet
  • 1 Can Opener
  • 1 Large Bowl
  • 1 Stovetop

Ingredients

For the Vinaigrette Dressing

  • ⅓ Cup Extra-Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Dried Italian Herbs
  • 1 Teaspoon Sugar
  • 1 Teaspoon Mustard
  • 1 Teaspoon Garlic Powder
  • ¼ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Salt

For the Salad

  • 1 Cucumber Sliced & Quartered
  • 1 Red Bell Pepper Chopped
  • 1 Pint Cherry Tomatoes Halved
  • 1 15-Ounce Can Garbanzo Beans Rinsed
  • ½ Cup Pitted Kalamata Olives Halved
  • ½ Cup Walnuts Crushed
  • ½ Cup Fresh Basil Coarsely Chopped
  • ½ Cup Feta Cheese Crumbled

For the Orzo

  • 1 Pound Dried Orzo (Box)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • ½ Red Onion Chopped
  • 4 Cups Vegetable Broth
  • ¼ Cup Lemon Juice
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ground Black Pepper

Instructions

  • Add all of the ingredients for the vinaigrette to a medium sized bowl and whisk well until thoroughly combined. Once finished, set aside.
  • Prepare all the salad ingredients by slicing, chopping, crushing, rinsing, and crumbling.
  • NOTE: The ingredients from the above vinaigrette and salad sections have now been used. The below ingredients will come from the "For the Orzo" ingredient section above.
  • Warm a large skillet over medium-high heat. Add the butter and olive oil. Then add the orzo and the chopped onion. Cook for about five minutes until the onion is somewhat soft and the orzo begins to lightly brown.
  • Add the broth, lemon juice, salt, and pepper to the skillet. Simmer and stir for about 10 minutes or until the orzo is al dente. When finished, turn off heat. If you have excess liquid, drain it from the pan.
  • Allow the orzo to cool completely in the refrigerator. Once cooled, transfer the orzo to a large bowl and add all the vegetables and dressing to the bowl as well. Mix all the ingredients together and season to taste, if needed.
  • Plate and serve. Enjoy!

Notes

I adapted this recipe from America's Test Kitchen as well as Carlsbad Cravings. I thank both of these sources.