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
Scale
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
