“Better than Pasta Salad” Mediterranean Orzo Salad

This Mediterranean orzo salad is possibly the best pasta salad I have ever tasted. It’s filled with flavors, super easy to make, and done in under 30 minutes. Serve it as a starter or even as a main course. As it certainly has enough protein.

To make this recipe, I used orzo. Which is a type of pasta that is similarly shaped to rice. It is important to check the package instructions on the orzo that you are using. That way you cook it perfectly al dente, and it doesn’t end up with a mushy texture.

What really flavors this orzo salad is the homemade dressing. Made with just extra virgin olive oil, lemon juice, garlic, and dried oregano. Make sure to use a great olive oil here, as it truly makes all the difference in the dish.

TIPS & TRICKS to Make this Recipe: You can serve this orzo salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Mediterranean Orzo Salad

5 from 1 vote

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"Better than Pasta Salad" Mediterranean Orzo Salad

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 457 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz uncooked orzo 225 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 1/3 cup chopped red onion 50 grams
• 1/2 cup chopped English cucumber 75 grams
• 1/2 cup chopped red bell pepper 75 grams
• 1/3 cup sliced kalamata olives 40 grams
• 1/4 cup chopped basil 15 grams
• 1/4 cup crumbled feta cheese 60 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 1 clove garlic (finely grated)
• 1 tsp dried oregano 1 gram
• sea salt & black pepper

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt, and heat with a high heat

2. Once it comes to a boil add in the orzo, cook until al dente (check package instructions on the orzo you are using), then drain into a colander and rinse under cold water, shake off any excess water, then transfer the orzo into a large bowl

3. Drain the can of chickpeas into a colander, rinse under water, then shake off any excess water and transfer into the bowl with the orzo

4. Add the chopped red onion over the orzo and chickpeas, along with the chopped cucumber, chopped red bell pepper, sliced kalamata olives, chopped basil, and season with salt & pepper, mix together

5. To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and season with salt & pepper, whisk together

6. Pour the dressing over the orzo salad, add in the crumbled feta cheese, and mix together until well mixed

7. Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

"Better than Pasta Salad" Mediterranean Orzo Salad

Amount Per Serving

Calories 457 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 8mg3%

Sodium 413mg18%

Potassium 391mg11%

Carbohydrates 62g21%

Fiber 8g33%

Sugar 3g3%

Protein 15g30%

Vitamin A 785IU16%

Vitamin C 27mg33%

Calcium 121mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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