So I can’t spell ‘Mediterranean’ (I had to copy and paste from the web). It doesn’t matter how many times I try, I can’t do it. In fact, now that I think about it, there are a lot of words I can’t spell…like ‘definatly’ – see! I can’t do it! Sometimes I just give up and use another word instead – like ‘absolutely’ in place of definatley ….although that word is so over used these days. Have you ever noticed how often people reply to your question with”Absolutely”! Well it Absolutley drives me nuts!~ (can’t spell absolutely either…. big sigh…another day getting by on only my personality…)
Annnyyyywayyyy – back to the recipe at hand. Orzo is the new Penne! If you havn’t tried this rice size pasta you are in for a real treat. It has become a dinner staple at home, just toss with some olive oil, a bit of parm and you have a quick side dish.
You can get pretty creative with this salad too. Substitute garbanzo’s for artichokes, peppercini for kalamata’s – whatever sounds good to you! I will def…I mean absolutely be making this again!
NOTES: I used a store bought dressing from Trader Joes (Red Vinaigrette), but provided a homemade recipe if you prefer. You can also add a big squeeze of lemon to brighten it up. It has a pretty good shelf life as well, so make extra for that lonely lunch bag!
If you love Orzo – you might want to try One Skillet Italian Chicken Orzo !
Mediterranean Orzo Pasta Salad
- For the Salad
- 1 cup Orzo - cooked until just tender you will get about 2 cups cooked
- 1 12 oz jar marinated artichokes drained - Coarsely chopped
- 1/2 cup pitted kalmata olives - Coarsely chopped
- 2 roasted red peppers - Coarsely chopped
- 1 cup sliced small tomatoes I used a mixture of heirloom that I found at Trader Joes
- 1/2 cup cubed fresh mozzarella
- 1/2 cup diced salami
- 1/2 cup feta cheese for garnish
- Salt and pepper to taste
- Red Wine Vinaigerette - or use a bottle of your favorite store bought!
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- Combine and set aside
- Cook Orzo until tender. About 6-8 minutes. Rinse until cool.
- Combine remaining salad ingredients with cooked Orzo.
- Toss with vinaigrette and chill.