Description
Melissa’s pioneer woman orzo salad brings Mediterranean flair with zesty herbs and crisp vegetables. Fresh ingredients blend seamlessly for a refreshing summer side dish you will crave at picnics and potlucks.
Ingredients
Scale
- 12 oz (340 g) orzo pasta, cooked, drained, and cooled
- 1 cup red grape or cherry tomatoes
- 1 cup yellow grape or cherry tomatoes
- 1 cup crumbled feta cheese
- 1 cup drained chickpeas
- 1 cup halved kalamata olives
- ½ whole red onion, diced
- 3 tbsps minced fresh parsley
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- Juice of 1 whole lemon
- Salt and pepper to taste
Instructions
- Pasta Preparation: Bring salted water to a rolling boil in a large pot. Cook orzo for 9-10 minutes until perfectly al dente, then drain and rinse under cold water to halt cooking process and cool completely.
- Dressing Creation: Whisk extra virgin olive oil, fresh lemon juice, and minced garlic together. Season with kosher salt and freshly ground black pepper, blending until smooth and harmonious.
- Ingredient Assembly: Combine cooled orzo with halved grape tomatoes, Kalamata olives, crumbled feta, chickpeas, and diced red onion in a generous mixing bowl. Gently fold ingredients to ensure even distribution without crushing delicate components.
- Flavor Infusion: Pour prepared dressing over the orzo mixture, using a flexible spatula to coat every ingredient thoroughly. Integrate chopped parsley throughout the salad, allowing herbs to mingle with other components.
- Flavor Maturation: Refrigerate the salad for at least one hour, giving time for flavors to marry and intensify. Before serving, taste and adjust seasonings, adding additional salt, pepper, or lemon juice as needed for perfect balance.
- Final Presentation: Garnish with extra feta cheese and a final sprinkle of fresh parsley. Serve chilled as a standalone dish or alongside grilled Mediterranean-inspired proteins for a complete culinary experience.
Notes
- Master Pasta Texture: Cook orzo precisely 9-10 minutes for perfect al dente consistency, preventing mushy or undercooked results.
- Chill for Flavor Fusion: Refrigerate salad minimum 1 hour to allow Mediterranean dressing and ingredients to blend harmoniously, enhancing overall taste profile.
- Dressing Technique: Whisk olive oil, lemon juice, and garlic vigorously to create emulsified, well-integrated vinaigrette that coats ingredients evenly.
- Fresh Herb Boost: Add freshly chopped parsley just before serving to introduce bright, aromatic notes and elevate the salad’s visual appeal and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg