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Mediterranean Orzo Salad


Mediterranean Orzo Salad

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  • For the Lemon Dressing:
  • 6 oz orzo
  • 1-1/2 cups grape or cherry tomatoes, halved
  • 1/2 cup feta cheese crumbles
  • 1/4 cup pitted kalamata olives, sliced
  • 1/4 cup chopped parsley
  • 2 Tablespoons capers
  • 1/4 cup lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, chopped
  • salt & pepper
  • 1/2 cup extra virgin olive oil



Step 1

1.Cook orzo in a large pot of salted, boiling water until al dente then drain and set aside.

2.For the Lemon Dressing: add lemon juice, honey, garlic, salt and pepper in the bowl of a food processor, or in a bowl, then slowly drizzle in oil while pulsing. Alternatively, slowly whisk in oil. Taste and adjust seasonings if necessary.

3.Combine tomatoes, feta cheese, kalamata olives, parsley, and capers in a large bowl then add drained pasta. Pour over enough dressing to coat, then toss to combine. Serve warm/room temperature, or if serving cold, reserve remaining dressing to add before serving as pasta will have soaked some of it up.


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