Mediterranean Orzo Salad
This Mediterranean orzo pasta salad can be prepared ahead of time and stored in the refrigerator for up to three days. To enhance its flavor, consider garnishing it with crumbled feta cheese or goat cheese.
Ingredients
- 1 cup orzo, dry
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 green onions, diced
- 1/2 cup artichoke hearts, diced
- 1/4 cup sun-dried tomatoes, diced
- 1/4 cup parsley, minced
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, grated or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook the orzo according to the package instructions, typically 7-10 minutes. Once cooked, drain and rinse under cold water to cool, and set aside.
- While the orzo is cooking, prepare the vegetables and dressing. Dice the bell pepper, red onion, green onions, artichokes, sun-dried tomatoes, and parsley.
- In a small bowl or jar, combine the olive oil, lemon juice, garlic, sea salt, and black pepper. Set aside.
- After the orzo has cooled, place it in a large salad bowl and add the diced vegetables. Drizzle the dressing over the mixture and toss thoroughly to ensure even coating with the dressing.
- Season with additional salt and pepper to taste, as needed.
- You can serve the salad immediately or refrigerate it for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8 grams
- Fat: 15 grams
- Carbohydrates: 31 grams
- Fiber: 6 grams
- Protein: 6 grams
