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    You are here: Home » Meal Type » Salads » Mediterranean Orzo Salad

    Mediterranean Orzo Salad

    May 21, 2021 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for a mediterranean orzo salad recipe.
    Pinterest collage for a vegan orzo salad recipe with finely chopped vegetables, herbs, pine nuts, and lemon vinaigrette.
    Pinterest collage for an orzo salad recipe with finely chopped vegetables, herbs, pine nuts, and lemon vinaigrette.
    Pinterest collage for a mediterranean orzo salad recipe.

    If ever a food was a party on a plate, this is it! Mediterranean Orzo Salad is bursting with fresh veggies and tender pasta to the point it looks like confetti. (So much so, you’re going to want to throw it – right in your mouth.) Dressed with fresh herbs and a tangy, summery Lemon Honey Vinaigrette, this is perfect for any event, be it backyard BBQ or Party of One.

    Mediterranean orzo salad in a white bowl with a wood serving spoon and striped linen napkin on a concrete background.
    Jump to:
    • What is Orzo?
    • How to Cook Orzo
    • How to Make Orzo Salad
    • Tips for Making This Recipe Perfectly
    • Make It Your Way
    • Morzo!!
    • Recipe

    In the same way that I am very pro-dips-and-appetizers-as-meals, I am also extremely pro-sides-as-snacks. But I would agree that not all sides are “snackable.” Well, I wouldn’t say never, but it’s doubtful I’d ever snack on, say, mashed potatoes and stuffing unless it’s 2am the morning after Thanksgiving.

    Most everything else is fair game. Crispy Basil Fries? Snack. Air Fryer Asparagus? Snack. Broccoli Bacon Salad? Snack. And this orzo salad is most definitely a snack. A literal and figurative snack. I know this, because I just snacked on some. And as summer gets closer it’s going to become your new best fridge friend. I cannot hype this dish up enough.

    First, so simple. Is there prep? Yes. But literally nothing you haven’t done a thousand times that you can’t now do with your eyes closed. (Disclaimer: That is a blatant metaphor. Do not chop things with your eyes closed.) Second, though I’ve dropped my favorite veggies into this recipe, you can practically use any of your choosing as add-ins. And speaking of veggies, next to just throwing them in a bowl, dousing them with ranch, and calling it a salad, this may be the single best recipe to keep in your back pocket when you have an abundant summer harvest since it easily doubles or triples.

    As a snack, it will satisfy at least half-a-dozen cravings you could have at any moment. It’s fresh, it’s filling, and once it’s made, it’s just as fast as any pre-packed nosh you could grab. But as a summertime side, it’s everything. Better yet? It goes with everything. And it holds up beautifully in the fridge or on a picnic table. My best advice? Forget “hot girl summer” and lean into “orzo girl summer.”

    What is Orzo?

    Funnily enough, though it bears the spitting image of rice and literally translates to “barley” in Italian, orzo isn’t a grain – it’s actually pasta. In Italy, they call it risoni (“large rice”), and I have no idea how it made its way over here being called orzo, but regardless, if you’re confused, your confusion is valid.

    Side view, a wood serving spoon tucked into a bowl of mediterranean orzo salad.

    How to Cook Orzo

    Orzo cooks no differently than any other pasta – slightly faster than some, slightly slower than others – but because it’s small and flat, stirring is key to making sure it’s evenly cooked. We have a whole post dedicated to how to cook orzo, but here’s the overview:

    1. Bring at least 3 cups salted water to a boil.
    2. Add 1 ½ cups of orzo and stir gently.
    3. Cook time according to package instructions for al dente pasta. Stir regularly, every 2-3 minutes.
    4. Since orzo pasta is small, drain through a mesh sieve or colander to avoid escape.

    How to Make Orzo Salad

    If you live near a grocery with a great selection of prepared foods, you may have seen a version of this Mediterranean Orzo Salad, but trust me when I say this is 10x better. Not only is it fast, fresh, and flavorful, it’s also totally versatile and holds up like a champ. And not to be shallow, but look how pretty it is! Keep this in rotation all summer and mix it up as needed.

    For an interactive post, click here to view the web story for this recipe.

    The ingredients for orzo salad arranged on a white cutting board.
    The ingredients for mediterranean orzo salad in a white serving bowl before being tossed with dressing.
    Pouring lemon vinaigrette over orzo salad with finely chopped herbs and vegetables.
    Orzo salad with vegetables, herbs, pine nuts, and lemon vinaigrette in a white serving bowl with a rubber spatula.
    1. Cook orzo according to package instructions for al dente, then strain. Rinse the cooked pasta with cool running water to stop the cooking process.
    2. While pasta cooks, finely dice your vegetables, chop your fresh herbs, and prep your corn (cook corn to preference if not using leftovers).
    3. Whisk ingredients for the vinaigrette.
    4. Combine the pasta, vegetables, and herbs in a large bowl and toss together with vinaigrette.
    5. You can serve immediately but, for better results, let everything marinate, covered in the refrigerator for at least 2 hours and up-to overnight.

    Tips for Making This Recipe Perfectly

    • Dice the veggies very, very finely. Think baby bites – you won’t get it as small as the orzo but, you want to aim for uniformity.
    • Do not overcook the orzo – it needs to be al dente to hold up against the other ingredients.
    • You can absolutely use whole wheat gluten-free orzo (try DeLallo – they have both), just cook to their specifications to al dente.
    • Though you can gobble this up immediately, I highly recommend letting it marinate at least 2-3 hours after tossing all your ingredients together.
    • Orzo Salad is the perfect picnic potluck dish – there’s no dairy, so it holds up to outside temps!
    Side view, a spoonful of orzo salad hovering over a serving bowl.

    Make It Your Way

    Make it Vegan: sweeten the dressing with an equal amount of maple syrup in place of honey, or substitute a heaping teaspoon of white sugar.

    Make it Gluten Free: use gluten free orzo

    Substitute Vegetables to Preference: raw vegetables will stand up longer, but this is a great salad to simply use up what you have on hand. Just make sure whatever you add has some “bite” left to it – the texture of this salad is key.

    Leftover grilled corn? Use it. Leftover air fryer asparagus or zucchini? Finely chop it and use it! Don’t like cucumbers? Skip ’em. Try to aim for a variety of colors to keep the nutritional value diverse.

    Morzo!!

    • Lemon Orzo with Spring Vegetables
    • Lemon Orzo Chicken Soup
    From overhead, a wood serving spoon tucked into a bowl of mediterranean orzo salad.

    Did you make this Mediterranean Orzo Salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, a wood serving spoon tucked into a bowl of mediterranean orzo salad.

    Mediterranean Orzo Salad

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    If you live near a grocery with a great selection of prepared foods, you may have seen a version of this Mediterranean Orzo Salad, but trust me when I say this is 10x better. Not only is it fast, fresh, and flavorful, it's also totally versatile and holds up like a champ. And not to be shallow, but look how pretty it is! Keep this in rotation all summer and mix it up as needed.
    Prep Time: 15 mins
    Cook Time: 10 mins
    Chilling Time: 2 hrs
    Total Time: 2 hrs 25 mins
    Servings : 8
    Calories: 193

    Ingredients

    • 1.5 c orzo pasta
    • 1 tsp kosher salt, plus more to taste
    • 1 red pepper pepper, finely chopped
    • 1 orange bell pepper, finely chopped
    • ½ english cucumber, finely chopped
    • ½ red onion, finely chopped
    • 1.5 c fresh corn, raw or cooked, see notes
    • ⅓ c fresh basil, chopped
    • ⅓ c fresh parsley, chopped
    • ¼ c pine nuts, toasted
    • Ground pepper, to taste

    Lemon Honey Vinaigrette

    • ⅓ c extra virgin olive oil
    • ¼ c lemon juice
    • 2 tsp honey
    • 1 tsp dijon mustard
    • Pinch kosher salt

    Instructions

    • Heat a skillet over medium heat. Once it’s hot, add the pine nuts and dry toast, shaking occasionally, until the nuts are browned and fragrant, about 6-7 minutes. Remove and set aside
    • Bring a large pot of water to a boil; season with 1 tsp kosher salt. Add the orzo, stir, and cook to al dente (check package directions for precise cook time). Stir every few minutes to prevent clumping. Drain the pasta, then run under cold water to stop the cooking process. Shake very well to release excess moisture.
    • Finely chop the bell peppers, cucumber, and onion.
    • Prep the corn – slice leftover kernels from grilled or steamed corn, or use frozen corn in a pinch; defrost under cool running water, then shake to release moisture.
    • Combine the olive oil, lemon juice, honey, dijon mustard, and a pinch of sea salt in a bowl or lidded jar. Whisk or shake vigorously until emulsified.
    • Combine the orzo, vegetables, herbs, and pine nuts in a large mixing bowl. Pour the vinaigrette over the salad, then toss until well combined. Taste for seasoning and adjust with salt and pepper to taste. Marinate 2 hours, or overnight. Serve cold or room temperature.

    Nutrition Information

    Serving: 1cup, Calories: 193kcal (10%), Carbohydrates: 19g (6%), Protein: 4g (8%), Fat: 13g (20%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 157mg (7%), Potassium: 296mg (8%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 35% (35%), Vitamin C: 91% (91%), Calcium: 2% (2%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Salads, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Louise

      May 22, 2021 at 3:24 pm

      Hi Danielle, Your recipe sounds heavenly, but unfortunately I am on a gluten and corn free, no seeds diet. I’d really appreciate your suggestions for substitutions.
      Many thanks, take good care and stay safe.
      Louise

      Reply
    2. Helen

      July 09, 2022 at 4:16 pm

      5 stars
      I replaced half of my orzo with green giants veggie rice, chickpea green peas and cauliflower bend. It looks,like orzo pasta.

      Reply

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