Mediterranean Orzo Salad
This Mediterranean Orzo Salad is a bite full of fresh flavors that's easy to prepare in less than 30 minutes. We love to serve it as a side dish or main course and it's also perfect to make in advance. It's a recipe our family and friends have asked for on repeat.
Ingredients
- 1 box orzo pasta
- 1/3 cup drained, chopped sun-dried tomatoes
- 1/2 cup kalamata olives, 3/4 cup halloumi cheese cut into cubes
- 1/2 cup cherry tomatoes
- 1 cup packed kale, Swiss chard or spinach (if you use kale or Swiss chard, add a little olive oil and massage before adding into the salad to make it a little more tender)
- 1/2 cup pine nuts
- 1/2 cup parmesan cheese, grated
- Olive oil
The dressing:
- 1:3 ratio of olive oil to balsamic (or whatever your preference)
- Squeeze of lemon
- 1 tbsp yogurt
- salt and pepper
Instructions
- Cook orzo to box instructions and add to a large bowl along with olive oil to keep it from sticking together.
- Cook halloumi in a skillet for 3-4 min per side or until browned. Add olives, tomatoes, sun-dried tomatoes, greens and halloumi to the bowl with the orzo.
- Add pine nuts to a pan and move around continuously until nicely browned and toasted.
- Add dressing ingredients to a bowl and whisk until smooth and creamy. Pour over salad and then top with pine nuts and parmesan cheese. Enjoy!
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. We usually like to let it sit out for 15 minutes or so to take the chill off and toss it with a tablespoon of olive oil before serving. We don't recommend freezing this Mediterranean salad with orzo. But if you want to make it ahead, it's actually ideal! Maybe even preferred. The flavors will get better with time, making each bite insanely delicious. Tips:
Store any leftovers in an airtight container in the fridge for up to 4 days. We usually like to let it sit out for 15 minutes or so to take the chill off and toss it with a tablespoon of olive oil before serving. We don't recommend freezing this Mediterranean salad with orzo. But if you want to make it ahead, it's actually ideal! Maybe even preferred. The flavors will get better with time, making each bite insanely delicious. Tips:
- Toss the orzo with the dressing while it's still warm to help it soak up all of the flavors. This is a tip we learned from a chef friend, you definitely need to give it a try. If you toss the pasta while it's warm with the dressing it actually infuses the pasta with the ingredients making it insanely flavorful.
- Lightly toast the pine nuts but don't burn. If you toast them just until they are golden, this really brings out their flavor to make them nutty and rich.
- If you are using a stiffer green like kale, massage it until tender before adding to the salad. Massaging the greens means to add a tablespoon of olive oil and actually massage it with your hands to help break the greens down a bit to make them more tender to the bite.
- Add another protein if desired. We love adding shredded chicken or even chickpeas to this Mediterranean orzo salad to make it even more hearty.