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Mediterranean Orzo Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 7 cups (without chicken or feta)
Prep Time
10 minutes
Cook Time
10 minutes
Orzo salad differs from many other pasta salads in that it does not feel as heavy. Packed with fresh flavor, this simple version of tender orzo, fresh vegetables, olives, and feta comes together with a crisp and herbaceous red wine vinaigrette. Enjoy as a side dish or top with chicken as an entree.
Ingredients
Greek Vinaigrette
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
-
2 tsp Greek Seasoning
-
1 tsp Sweet Onion Sugar
-
¾ tsp Vik's Garlic Fix! Spice Blend
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
-
½ cup Extra Virgin Olive Oil
Salad
-
1½ cup Garden Harvest Orzo Blend
- 1 cup seeded and diced English cucumber
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ½ cup finely diced red onion
-
2 cups cooked chicken, pulled or diced, optional*
*store-bought rotisserie chicken is a convenient and delicious option - 1 cup crumbled feta cheese, optional
- special equipment: microplane or zester
Directions
- Prepare Vinaigrette. In a small mixing bowl, whisk all ingredients except olive oil until combined. While whisking constantly, slowly stream the olive oil until fully incorporated and emulsified. Set aside. For best results, make one day ahead for flavors to meld. Yields just under 8 ounces.
- Prepare Orzo. Cook orzo according to package instructions. Fully drain any excess water. Transfer orzo to a large mixing bowl. Yields approximately 4 cups cooked orzo.
- Assemble Salad. To the orzo, add the remaining ingredients and enough vinaigrette to coat; toss gently to combine. Taste; add more vinaigrette as desired