Mediterranean orzo salad
A light Mediterranean orzo pasta salad with feta, perfect for lunches or summer potlucks.
Servings: 6 servings
Calories: 284kcal
Ingredients
- ½ lb. orzo tri-color if you can find it
- ¼ cup olive oil 60 mL
- 3 tablespoons fresh lemon juice
- 3 tablespoons sherry vinegar
- ⅓ cup marinated artichoke hearts chopped
- ½ cup grape tomatoes cut into quarters
- ¼ cup sun-dried tomatoes thinly sliced
- ½ cup cucumber quartered & thinly sliced
- ¼ cup Kalamata olives sliced
- ⅓ cup feta crumbled (or ricotta salata if you don’t like feta)
- 1 tablespoon lemon zest grated
- 1 tablespoon capers
- ¼ cup fresh dill washed, dried and finely chopped
- ½ cup Italian parsley washed, dried and finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook orzo according to package instructions.
- Toss orzo with 1 tbsp. olive oil to prevent clumping.
- In a small bowl, combine lemon juice, sherry vinegar and remaining olive oil. Whisk to combine, pour over orzo.
- Add artichoke hearts, fresh and sun-dried tomatoes, cucumbers, olives, feta, lemon zest, capers, dill, parsley, salt and pepper to the bowl, then toss to combine and serve.
Notes
- If you make the orzo pasta salad ahead of time, you may need to add a bit more dressing to it the next day. The orzo will soak up the dressing. Or, you can store the dressing separately, and combine when ready to serve.
- If you are a fan of oil-cured black olives, try them here instead of the Kalamata olives.
- Sherry vinegar is NOT the same as cooking sherry.
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 469mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 2mg