Take your tastebuds on a Mediterranean cruise with this refreshing and zingy Mediterranean Orzo Salad. Bursting with vibrant flavors of fresh veggies tossed with a tangy lemon-herb dressing and dreamy, creamy feta cheese, this is sure to add a dash of sunshine to any table. Perfect for summer BBQs, picnics, or a hearty, health-filled lunch, everyone is going to go cray-cray over this.
There’s something about the combination of flavors that makes it ridiculously addicting. And the texture; the al dente orzo, the crunchy veggies, and that salty, crystally feta! You���re gonna love it, mate. Seriously, one bite of this Mediterranean Orzo Salad and you���ll think you’re sitting by the Mediterranean Sea, cool breeze ruffling your hair, with the sound of waves nearby. It’s a pure vacay in a plate!
So let’s dive on in…
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Servings: 4
- Yield: 4-5 cups
Ready? Let’s toss the salad together, shall we?
Ingredients & Equipment You’ll Need
- 1 cup uncooked orzo pasta
- 2 cups chopped fresh veggies (any mix of bell peppers, cucumbers, tomatoes, etc.)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh herbs (like basil, parsley)
- For dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 garlic clove (minced), Salt & Pepper to taste
You���ll need a cooking pot to boil orzo, a large mixing bowl for tossing salad and a jar to shake up the dressing.
The orzo is the base of this salad giving it a pasta salad vibe, while the veggies add a refreshing, vibrant dimension. Feta adds a delicious creaminess and the dressing ��� oh, the dressing! ��� brings everything together and take this salad to a whole different level.
You can play around with the veggies or herbs, but remember, the more colorful the better. And if you can���t find feta, give goat cheese or mozzarella a shot.
How To Make Mediterranean Orzo Salad
- First off, get a pot of salted water boiling and toss in your orzo. Until it’s al dente, which means it takes about 9-10 minutes. Give it a drain and rinse with cold water, it cools down the orzo and stops it from overcooking.
- While the orzo’s doing its thing, chop up your veggies and herbs. Be creative! These add the crunch, color and freshness to your salad.
- Pour olive oil, lemon juice, minced garlic, salt and pepper into a lidded jar and shake it like you mean it. This is your simple, smashingly good dressing.
- In a large bowl, toss together your cooled orzo, chopped veggies, herbs, and crumbled feta. Then pour your dressing over that, and toss to mix everything nicely.
Tips For The Best Results
- Taste and adjust seasoning. Every pallette is different, so tailor-make this to suit your taste.
- The salad is best served the same day, but if prepping ahead, keep the dressing on the side, and mix just before serving.
Storage Tips
- The salad will stay good in the fridge for 2 days, again, store the dressing separately.
Frequently Asked Questions
Q: Can I use other pasta instead of orzo?
A: Absolutely, small shapes of pasta like penne, fusilli work best.
Q: Can I add meat to the salad?
A: Sure, grilled chicken or shrimp would be an excellent addition!
Q: What if I don’t have fresh herbs?
A: Dried herbs work too, just use them sparingly as they are stronger.
Q: Can I use lime instead of lemon?
A: Yep, it would add a different, but still tasty tanginess to the dressing.
Q: Can I make this dairy-free?
A: You can skip the cheese, or use a vegan cheese instead.
Nutritional Facts of Mediterranean Orzo Salad
Calories: 210kcal | Carbohydrates: 30g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 150mg | Fiber: 2g | Sugar: 3g
So there you have it foodies, a gorgeous Mediterranean Orzo Salad that is refreshing, healthful, and easy peasy to put together! I bet ‘cha can’t resist a second helping, it���s that lip-smackingly delicous. Top it off with some grilled chicken or serve it alongside your BBQ fare or simply pack it for a picnic basket. The world is your oyster my friend. Bon app��tit!
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