Looking for the perfect side dish for your next summer cookout? Look no further. This orzo salad is fresh, bright and full of Mediterranean flavors.
Orzo pasta with spinach, basil, sun-dried tomatoes, Kalamata olives, artichoke hearts and feta cheese in a light vinaigrette – sounds good right? Let’s find out just how good!
Key Ingredients and Substitutions
Salad
- Orzo – Possible orzo pasta substitutes
- Baby Spinach – For a more peppery green, try arugula
- Basil – Fresh, please!
- Sun-dried Tomatoes – Oil packed, drained and chopped. Alternatively, plum or cherry tomatoes (halved) will also add a more mild tomato-y taste and some color.
- Scallions – You can sub in red onion or chives.
- Kalamata Olives – Pitted and halved. Gaeta olives are the next best option. Or plain black olives in a pinch but they won’t bring the same rich salty flavor.
- Artichoke Hearts – Marinated or packed in oil. If you use artichoke hearts that are not packed in oil, they may be a little tough. Not a fan of artichokes, hearts of palm is a viable stand-in.
- Feta Cheese – Crumbled feta finishes this dish beautifully. Goat cheese is a good alternative. Or omit cheese altogether if you are looking for a vegan salad.
Dressing
- Extra Virgin Olive Oil – You want to use a good quality oil like Olio Taibi Organic Extra Virgin Olive Oil
- Red Wine Vinegar – or white wine vinegar, apple cider vinegar, rice wine vinegar or champagne vinegar
- Lemon Juice
- Dried Oregano
- Parmesan Cheese – You can forgo the cheese if you’re looking for a vegan dressing.
Preparation
- Cook the orzo, drain and rinse with cold water.
- Meanwhile, chop your veggies and herbs and add to a large bowl.
3. Add the orzo to the bowl and mix to combine.
4. Mix the dressing ingredients together in a small bowl or dressing bottle.
4. Drizzle the salad with the dressing and toss well. Sprinkle the crumbled feta on top and serve!
What to Serve with Orzo Salad
This orzo salad is the perfect side for your backyard barbecue. Think juicy burgers, steak tips, chicken skewers, swordfish. Other options include my Pan Seared Pork Chops, Lamb Koftas or simple Pan Seared Chilean Sea Bass.
Leftovers make a great lunch for the next day.
Equipment
- Large bowl for the orzo salad
- Small bowl and whisk for the dressing OR salad dressing bottle.
Orzo Salad
Description
Orzo salad with spinach, basil, sun-dried tomatoes, Kalamata olives, artichoke hearts and feta cheese in a light vinaigrette. The perfect summer side dish!
Ingredients
Salad
- 8 ounces orzo (1/2 box)
- 2 cups baby spinach, chopped
- 1/2 cup fresh basil, chopped
- 3/4 cup oil packed sun-dried tomatoes, drained and chopped
- 2 scallions (whites and greens), chopped
- 1/2 cup pitted Kalamata olives, cut in half
- 1 cup marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup good quality extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons Parmesan cheese, grated
- Salt and pepper
Instructions
- Cook the orzo according to package directions. Strain and rinse with cold water.
- Add the spinach, basil, sun-dried tomatoes, scallions, Kalamata olives, and artichoke hearts in a large bowl. Add the orzo and mix to combine.
- Combine the dressing ingredients in a small bowl and whisk to combine. Or shake the ingredients in a salad dressing bottle. Pour the dressing over the salad and toss well. Sprinkle the feta cheese on top and serve.
Notes
You can cook the orzo in vegetable broth, chicken bone broth or low sodium chicken broth for added flavor.
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