Mediterranean Orzo Salad

Mediterranean Orzo Salad Eat Drink Binge

As we anticipate summer, we start thinking about picnics and backyard parties. Then comes packing picnic baskets or prepping dishes to bring to potlucks or cookouts. Salads (or desserts) usually come to mind. Something that travels well and easy to put together are ideal. Delicious is a must. This Mediterranean orzo salad is one of many simple, creative and flavorful salads you can make. 

Orzo, the rice-shaped pasta, may be tiny but has a great texture and is versatile, as always. It blends nicely with other ingredients in this dish, served cold or at room temperature. This pasta salad is light enough to serve as a side.  It has all the elements of freshness to it that a simple lemon vinaigrette dressing is all you need.

INGREDIENTS

1 cup uncooked orzo 
1 cup Kalamata olives (pitted, chopped/halved)
1 cup cucumber (chopped)
1 cup cherry or grape tomatoes (halved)
1/4 cup red onion (minced)
4 oz feta cheese (crumbled)
fresh Italian parsley (chopped)

Mediterranean Orzo Salad Ingredients Eat Drink Binge

For the vinaigrette dressing:

1/4 cup extra-virgin olive oil
1 lemon (juiced)
1/4 teaspoon dried oregano
1 garlic clove (minced)
salt and pepper (to taste)

Note:

I used an assortment of olives – green, kalamata and niçoise.  You can use any pitted olives that you prefer or have available.

INSTRUCTIONS

  1. Cook orzo according to package instructions. Drain and cool completely. Set aside.
  2. Make the vinaigrette dressing: combine extra virgin olive oil, lemon juice, dried oregano, garlic, salt and pepper. Whisk together. Try it and adjust the taste, if needed. Remember that feta cheese and olives in the salad mixture add more saltiness. Set aside.Mediterranean Orzo Salad Dressing Eat Drink Binge
  3. In a large mixing bowl, add the cooked orzo, olives, cucumber, tomatoes, red onion, feta cheese and parsley.
  4. Drizzle the dressing over the salad and mix it up well.Pouring dressing on bowl of Mediterranean Orzo Salad Eat Drink BingeMixing Mediterranean Orzo Salad in a bowl Eat Drink Binge
  5. Try it and adjust to your taste.
  6. Serve right away or refrigerate for a nice cold salad.Mediterranean Orzo Salad on a bowl Eat Drink Binge

Mediterranean Orzo Salad
2017-06-01 18:37:40
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Ingredients
  1. 1 cup uncooked orzo
  2. 1 cup Kalamata olives (pitted, chopped/halved)
  3. 1 cup cucumber (chopped)
  4. 1 cup cherry or grape tomatoes (halved)
  5. 1/4 cup red onion (minced)
  6. 4 oz feta cheese (crumbled)
  7. fresh Italian parsley (chopped)
For the vinaigrette dressing
  1. 1/4 cup extra-virgin olive oil
  2. 1 lemon (juiced)
  3. 1/4 teaspoon dried oregano
  4. 1 garlic clove (minced)
  5. salt and pepper (to taste)
Instructions
  1. 1. Cook orzo according to package instructions. Drain and cool completely. Set aside.
  2. 2. Make the vinaigrette dressing: combine extra virgin olive oil, lemon juice, dried oregano, garlic, salt and pepper. Whisk together. Try it and adjust the taste, if needed. Remember that feta cheese and olives in the salad mixture add more saltiness. Set aside.
  3. 3. In a large mixing bowl, add the cooked orzo, olives, cucumber, tomatoes, red onion, feta cheese and parsley.
  4. 4. Drizzle the dressing over the salad and mix it up well.
  5. 5. Try it and adjust to your taste.
  6. 6. Serve right away or refrigerate for a nice cold salad.
Notes
  1. I used an assortment of olives – green, Kalamata and Niçoise.  You can use any pitted olives that you prefer or have available.
By Theresa Polo
Eat Drink Binge http://www.eatdrinkbinge.com/

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