This is my first time cooking with Orzo and I just love it. On the nights we don’t cook I sometimes get prepared food from our local market New Seasons, they have a salad very much like this that is reliably delicious. I swapped out the roasted red peppers and used the Dried Tomatoes with Herbs which we’ve been stockpiling in the freezer. They add such great flavor to salads like this!
I wasn’t sure how much pasta to make so I cooked the whole 16 oz box of Orzo, and well, it made a ton of pasta. So I only used half of the cooked Orzo for this recipe. Since I was trying to duplicate the salad from New Seasons the measurements below are pretty flexible, you can add more or less depending on the flavor you want. Enjoy!
Mediterranean Orzo Salad
- 8 oz Orzo pasta
- 1/4 cup Olive Oil (+ more for pasta)
- 1/2 lemon, juiced
- 2 tablespoons white balsamic vinegar
- 1/2 cup Dried Tomatoes with Herbs, chopped
- 1/2 cup Kalamata olives, chopped
- 1/3 cup fresh chopped parsley
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Bring a large pot of water to a boil, add the pasta and cook for about 5-6 minutes, cook until just tender then strain and rinse under cold water until cool. Place in large bowl then toss a couple tablespoons of olive oil with the pasta and set aside. Whisk together lemon juice, vinegar and olive oil in a small bowl. Add dried tomatoes, olives and parsley to the pasta, mix in dressing, then toss in feta cheese. Can be made ahead and refrigerated.