#orzosalad

Mediterranean orzo salad.

This Orzo Salad from the Mediterranean is a great side dish for BBQs and picnics. The salad is bright and fresh, with orzo pasta, cherry tomatoes, cucumbers, bell peppers, Kalamata olives, and feta cheese mixed together in a tangy lemon vinaigrette.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Cook the orzo pasta according to package instructions until al dente. Drain and let it cool. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the salad ingredients and toss everything together until well combined. Garnish the salad with chopped fresh parsley. Refrigerate for at least 30 minutes to let the flavors meld before serving. Enjoy your fresh and delicious Mediterranean Orzo Salad at picnics and BBQs!

Prep Time: 15 minutes

Cook Time: 10 minutes

This orzo salad is a delightful combination of roasted cauliflower, nutty pine nuts, fresh parsley, and a tangy dressing. It's perfect as a side dish or a light main course.

Ingredients: 1 cup orzo pasta. 1 small head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and black pepper to taste. 1/4 cup pine nuts, toasted. 1/4 cup fresh parsley, chopped. Juice of 1 lemon. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, mix cauliflower florets with olive oil, salt, and black pepper. For 20 to 25 minutes, or until the cauliflower is soft and golden brown, roast it in an oven that has already been heated. In the meantime, cook the orzo pasta until it is al dente according to the directions on the package. After draining, set it aside to cool. Put cooked orzo, roasted cauliflower, toasted pine nuts, and chopped parsley in a large bowl. To make the dressing, mix lemon juice, balsamic vinegar, and extra virgin olive oil in a small bowl with a whisk. Add the dressing to the salad and mix it all together. If you think it needs it, add more salt and black pepper. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 25 minutes

An easy Instant Pot recipe for a quick and tasty orzo pasta salad. It's great for a light, refreshing meal or as a side dish at a party.

Ingredients: 1 cup orzo pasta. 1 1/2 cups water. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Rinse the orzo pasta under cold water and drain. In the Instant Pot, combine orzo and water. Close the lid, set to sealing, and cook on high pressure for 4 minutes. Quick release the pressure and open the lid. Drain any excess water from the orzo. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the orzo mixture and toss until well combined. Serve immediately or refrigerate for later. Garnish with additional feta and parsley if desired.

Prep Time: 10 minutes

Cook Time: 4 minutes