A Dash Of Wholesome

Un Soupçon de Bien-être

Mediterranean Orzo Salad

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This fresh and delicious Mediterranean orzo salad is the perfect side for any grilled fish or meat but is also the perfect dish to bring to your next gathering (once we are allowed to have get-togethers again, of course). This salad comes together in minutes, makes a big portion and can be stored for up to three days in the fridge. It’s a great one for meal preppers.

Here is how this Mediterranean orzo salad is made:

Cook the orzo in a large stockpot of salted water until al-dente. Please check the cooking time on your orzo package since each brand is different. Drain the cooked orzo, rinse in a strainer under some cold water and set aside to properly drain while you chop your veggies.

In a large bowl, combine the cooked and cooled orzo, red bell-pepper, cucumber, onion, feta and the pitted Kalamata olives. Mix gently to properly combine all the ingredients. Set aside.

In a small mason jar, place all the ingredients for the vinaigrette. Close the jar and give the jar a good shake to combine all the ingredients.

To your large bowl with your orzo salad, gently fold in the vinaigrette, arugula and chopped parsley. Mix until all the ingredients are evenly coated in the vinaigrette.

Cover your bowl with a lid or plastic wrap and place in the fridge for at least an hour or until you are ready to serve. This salad will last for up to three days if stored in an air tight container in the fridge.

Serve and enjoy!

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MEDITERRANEAN ORZO SALAD

Prep Time 30 minutes
Resting Time 1 hour
Servings 6 servings
Author Véronique – adashofwholesome.com

Ingredients

  • 1 1/2 cups orzo , uncooked
  • 2/3 cup red bell-pepper , diced
  • 2/3 cup cucumber , diced
  • 1/4 cup red onion , finely diced
  • 3/4 cup feta , crumbled *see note
  • 1/2 cup whole and pitted Kalamata olives
  • 2 cups arugula
  • 1/3 cup fresh flat leaf parsley , finely chopped

For the vinaigrette:

  • 1/4 cup olive oil , extra virgin
  • 1/4 cup lemon juice (about 1 large lemon) *see note
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Fresh black pepper to taste

Instructions

  1. Cook the orzo in a large stockpot of salted water until al-dente. Please check the cooking time on your orzo package since each brand is different.

  2. Drain the cooked orzo, rinse in a strainer under some cold water and set aside to properly drain while you chop your veggies.

  3. In a large bowl, combine the cooked and cooled orzo, red bell-pepper, cucumber, onion, feta and the pitted Kalamata olives. Mix gently to properly combine all the ingredients. Set aside.

  4. In a small mason jar, place all the ingredients for the vinaigrette. Close the jar and give the jar a good shake to combine all the ingredients.

  5. To your large bowl with your orzo salad, gently fold in the vinaigrette, arugula and chopped parsley. Mix until all the ingredients are evenly coated in the vinaigrette.

  6. Cover your bowl with a lid or plastic wrap and place in the fridge for at least an hour or until you are ready to serve.This salad will last for up to three days if stored in an air tight container in the fridge.

  7. Serve and enjoy!

Recipe Notes

FETA: I like to buy a block of feta and crumble it myself. This will ensure you get some good chunks of feta throughout your salad.

LEMON JUICE: Please use fresh lemon juice, not bottled. The taste will be much better I promise.