Mediterranean Orzo Salad
A colorful and vibrant Mediterranean Orzo Salad that’s perfect for gatherings, picnics, or a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 lb. Orzo (2.5 cups dry)
- 1 small red onion, diced
- 1/2 cup Kalamata olives, halved
- 1 can (13.5 oz.) artichoke hearts, quartered, and drained
- 1 cup cherry tomatoes, halved
- 1/3 cup sliced peperoncini
- 1/2 cucumber, quartered
- 1 can (15.5 oz.) garbanzo beans/chickpeas
- 2 cups Greek dressing
Instructions
- Bring a large pot of salted water to a rolling boil. Add your orzo and cook according to package instructions, usually around 7-9 minutes.
- Once the orzo is cooked, drain it into a colander and run it under cold water to stop the cooking process.
- While the orzo cools, chop your vegetables—red onion, cucumber, cherry tomatoes, artichoke hearts, and peperoncini.
- In a large mixing bowl, add your cooled orzo, chopped veggies, olives, and garbanzo beans.
- Pour the Greek dressing over the salad and toss everything gently to coat.
- It’s always a good idea to let your salad sit for at least 30 minutes in the refrigerator.
Notes
This salad is even better the next day, perfect for meal prep. Try adding grilled chicken or feta cheese for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mediterranean salad, orzo salad, healthy side dish, vegetarian recipe