Mediterranean flavors are some of my favorites maybe especially when they are combined in a pasta salad. Orzo pasta is a great shape because it allows all of the other ingredients in Mediterranean Orzo Salad to have just as much of the stage.
How to choose a great pasta brand
If you're going to eat pasta, it should be delicious and that starts with a quality pasta. Here's what to look for:
- Choose pasta made from durum wheat semolina. This is the gold standard for flavor and texture.
- Pasta that has been bronze-die extruded is excellent. This means that the shape was made by passing through a bronze die, which gives it a bit of a rough exterior that sauces cling to very well.
- Look for pasta that has been dried at a low temperature as this preserves flavor and texture.
Start the Mediterranean Orzo Salad by cooking the orzo in heavily salted water, then allowing it to cool to room temperature before mixing the other ingredients in.
Mediterranean Orzo Salad Vinaigrette
If it is Mediterranean, you must start with olive oil, right? Then mix in some champagne or white wine vinegar, along with honey.
Round it out with shallot, garlic, thyme, dill, salt, and red pepper flakes.
Spoon a little of the vinaigrette into the orzo to keep it from sticking together.
The other players in Mediterranean Orzo Salad
The vinaigrette is almost enough flavor to allow me to enjoy the orzo just like that! But I'll go ahead and add tomatoes, pepperoncinis, kalamata olives, roasted red peppers, basil, lemons and lemon juice.
Stir it all together, mix it with the vinaigrette, then right before serving, add the final touches: toasted pine nuts and feta cheese.
How to serve Mediterranean Orzo Salad
I could eat this on its own as a simple lunch on a warm day! But it is also delicious accompanying grilled meats or seafood ... think Lemon Pepper Shrimp. Yum.
Recipe
Mediterranean Orzo Salad
Ingredients
For the vinaigrette
- 1 small shallot about 2 Tablespoons
- ½ cup olive oil
- 2 Tablespoons Champagne or white wine vinegar
- 2 teaspoons honey
- 4 cloves garlic 2-3 teaspoons
- 1 Tablespoon fresh dill
- ¼ teaspoon chili flakes add more, if desired
- sea salt to season
For the salad
- 1 pound orzo
- 2 Tablespoons pine nuts, toasted and cooled
- ¾ cup roasted red peppers, chopped a 12-ounce jar
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup pepperoncinis, chopped
- 1 cup cherry tomatoes, halved or quartered depending on the size
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1 cup fresh basil, julienned
- 1 Tablespoon fresh thyme
- ½ cup crumbled feta
Instructions
For the Vinaigrette
- Finely chop the shallot and put it in ice water for about 10 minutes to soak out some of the bite. Drain and pat dry.
- Combine the olive oil, vinegar, and honey in a small bowl and whisk to combine.
- Add the shallots, garlic, dill, chili flakes, and sea salt. Stir to mix, then set aside.
For the Salad
- Cook the orzo according to package instructions, drain, and place in large bowl. Pour a small amount of the vinaigrette over, stir to mix, then set aside to cool while you prepare the other ingredients.
- Place the roasted red peppers, Kalamata olives, pepperoncinis, and cherry tomatoes in the large bowl with the orzo and stir to mix.
- Add the lemon zest, lemon juice, basil, and thyme and mix.
- Just before serving, add the vinaigrette and stir to combine. Finally, add the toasted and cooled pine nuts and the feta cheese.
- Serve at room temperature.
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