Cooked - Mediterranean Orzo Salad Recipe

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Mediterranean Orzo Salad Recipe

8.0

1 ½ cups uncooked orzo (~260 grams)

½ small red onion, finely diced (about ½ cup)

½ cup kalamata olives, sliced

1 (14.5 oz. jar) marinated artichoke hearts, drained and chopped

1 cup cherry tomatoes, halved or quartered if large

½ cup peperoncini, sliced

½ large cucumber, quartered (or 2-3 mini cucumbers)

1 (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed

8 oz. feta cheese

½ cup red wine vinegar

½ cup olive oil

2 cloves garlic, minced or pressed with a garlic press

¼ cup fresh basil, chopped, plus more to garnish

1 tsp. dried oregano (or 1 Tbsp. fresh)

2-3 Tbsp. fresh lemon juice

Kosher salt and freshly cracked black pepper, to taste

Cook the orzo to package directions. Drain and set aside to cool slightly.
In a large bowl, add the orzo and all of the salad ingredients.
In a 2 cup measuring cup or bowl, whisk together all ingredients for the dressing.
Pour the dressing over the salad, toss thoroughly to mix.
Chill before serving or enjoy straight away. Garnish with more basil prior to serving, if desired.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 4 weeks ago

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