From the Kitchen: Mediterranean Orzo Salad
One of my favorite salads ever is this Mediterranean orzo pasta salad, a recipe that was given to me by my good friend, Ashley, at my bridal shower a few years back. Mediterranean flavors have always been some of my favorites. The combination of feta, kalamata olives, capers, and fresh vegetables gives this pasta dish a light and healthy appeal while being absolutely delicious! It has become my go-to for large group and outdoor gatherings. I can’t tell you how many compliments I get when I make this salad, it’s definitely a winner! Thanks Ashley!!! Recipe after the jump. xoxo!
Meditteranean Orzo Salad (adapted from a recipe given to me by my friend, Ashley)
Makes 8 entree servings or about 16 side servings
1 box orzo cooked according to directions
8 large asparagus spears, blanched and cut into 1/2 in. pieces
1/2 cup cherry or plum tomatoes, halved
3 persian or 1 standard cucumber, diced (I like mine peeled but it’s optional)
1 red bell pepper, diced
1/2 medium red onion, finely diced
1/2 cup pitted kalamata olives, halved
1-2 tablespoons capers
1/4 cup crumbled feta
2 tablespoons chopped italian parsley
Juice of 1 lemon
1/4 cup or more italian dressing (I like to mix italian dressing with balsamic vinaigrette)
Cook orzo, drain and run under cold water to stop the cooking. Once orzo is completely cool, mix all ingredients in a large bowl and season with salt and pepper to taste. Voila! This is a great recipe to make ahead because it only gets better the next day after marinating in the refrigerator. Enjoy!
P.S. the original recipe calls for 1 diced avocado but I omit it because I’m allergic.