Mediterranean Orzo Salad
I love a good pasta salad and one with Mediterranean flavors is delicious. Roasted red peppers, kalamata olives, pepperoncinis, lemon, and herbs are key players in the success of this 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.
Notes
You can roast your own red peppers over an open flame or on the grill or you can purchase a jar of pre-roasted ones for convenience.