Simple Mediterranean Orzo Salad Recipe
Introduction
This Simple Mediterranean Orzo Salad is a fresh and vibrant dish perfect for warm-weather meals or as a light lunch. Packed with colorful vegetables, tender orzo, and a zesty homemade vinaigrette, it brings the bright flavors of the Mediterranean straight to your table.
Ingredients
- 1 cup orzo, cooked and cooled
- 1 medium vine ripe tomato, diced
- 1 (14 oz.) can artichoke hearts, drained and quartered
- 1/4 cup chopped roasted red peppers
- 1 medium red bell pepper, chopped
- 1/2 cup bocconcini (mini mozzarella balls), halved
- 10–12 fresh basil leaves, thinly sliced
- 2 cloves garlic, finely chopped
- Pinch of dried oregano
- Pinch of red pepper flakes
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Step 1: In a medium bowl, combine the cooked and cooled orzo with diced tomato, artichoke hearts, roasted red peppers, chopped red bell pepper, halved bocconcini, and sliced basil leaves. Toss gently to mix evenly.
- Step 2: In a small bowl, mix the chopped garlic, dried oregano, red pepper flakes, lemon juice, red wine vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined.
- Step 3: Pour the vinaigrette over the orzo salad and toss until the salad is evenly coated with the dressing.
- Step 4: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips & Variations
- Use fresh mozzarella if bocconcini are unavailable, or substitute with feta for a tangier twist.
- Add chopped cucumbers or kalamata olives to enhance Mediterranean flavors.
- For a heartier meal, toss in grilled chicken or chickpeas.
- Make the vinaigrette in advance and store it separately to keep the salad fresh longer.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and toss gently before serving. Leftovers can be enjoyed cold or brought to room temperature. Avoid freezing as the texture of the ingredients may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pasta instead of orzo?
Yes, small pasta shapes like couscous or small shells can work well, but orzo has a traditional texture and size that complements this salad best.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well in the fridge, making it a great option for make-ahead lunches or dinners. Just keep the dressing separate if you plan to store it for more than a day to prevent sogginess.
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Simple Mediterranean Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Simple Mediterranean Orzo Salad is a refreshing and vibrant dish perfect for a light lunch or side. Featuring tender orzo pasta combined with fresh tomatoes, artichoke hearts, bell peppers, bocconcini cheese, and aromatic basil, all tossed in a zesty homemade vinaigrette with garlic, lemon, and herbs. It’s an easy no-cook salad that can be prepared ahead and served chilled.
Ingredients
Salad Ingredients
- 1 cup orzo, cooked and cooled
- 1 medium vine ripe tomato, diced
- 1 (14 oz.) can artichoke hearts, drained and quartered
- 1/4 cup chopped roasted red peppers
- 1 medium red bell pepper, chopped
- 1/2 cup bocconcini (mini mozzarella balls), halved
- 10–12 fresh basil leaves, thinly sliced
Vinaigrette Ingredients
- 2 cloves garlic, finely chopped
- Pinch of dried oregano
- Pinch of red pepper flakes
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the Orzo: Begin by cooking 1 cup of orzo according to the package instructions. Once cooked, drain and rinse with cold water to cool it down quickly. Set aside to cool completely.
- Prepare the Salad Ingredients: Dice the vine ripe tomato, chop the red bell pepper, quarter the drained artichoke hearts, chop the roasted red peppers, halve the bocconcini balls, and thinly slice the fresh basil leaves. Place all these ingredients in a medium-sized mixing bowl along with the cooled orzo.
- Make the Vinaigrette: In a small bowl, combine the finely chopped garlic, dried oregano, red pepper flakes, lemon juice, red wine vinegar, salt, and pepper. Slowly stream in the extra virgin olive oil while whisking continuously to emulsify the dressing.
- Toss the Salad: Pour the prepared vinaigrette over the orzo mixture. Toss gently but thoroughly to ensure every ingredient is coated with the dressing.
- Chill and Serve: Refrigerate the salad until ready to eat, allowing the flavors to meld. Serve cold or at room temperature for a delicious Mediterranean-inspired meal or side dish.
Notes
- Cook the orzo ahead of time and refrigerate to save prep time before assembling the salad.
- For a vegan version, omit the bocconcini cheese or substitute with a plant-based cheese alternative.
- Adjust red pepper flakes according to your spice preference.
- This salad holds well in the refrigerator and can be made up to a day in advance.
- Serve with grilled chicken or fish for added protein if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean orzo salad, orzo salad recipe, vegetarian salad, easy lunch, bocconcini salad, artichoke orzo salad, cold pasta salad
