Ah, summer—the season of endless sunshine, impromptu gatherings, and, let’s be real, a little bit of sweat. And what better way to keep cool and impress your friends than with a dish that’s as refreshing as a Mediterranean breeze? This Orzo Pasta Salad is like a mini-vacation on a plate—zesty, vibrant, and just the right amount of tangy. Trust me, it’s the kind of dish that’ll have your taste buds doing the cha-cha while you reminisce about that one time you almost went to Santorini.
Steps
- Boil a large saucepan of salted water, add the orzo, and cook until tender, about 6 to 10 minutes, following the package instructions. Drain the orzo once cooked.
- As the orzo cooks, mix together olive oil, Dijon mustard, honey, lemon zest, lemon juice, salt, and pepper in a large bowl to prepare the dressing.
- Add the drained orzo to the lemon dressing while still warm and mix thoroughly. Let it sit for 5 minutes to cool slightly.
- Incorporate diced cucumber, tomato, chopped herbs, olives, and artichokes into the orzo mixture, stirring well to combine.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Serve the salad warm or cover and refrigerate for about an hour to serve it chilled.
Ingredients
- 1 ½ cups (226g) dried orzo pasta
- 1 medium English cucumber, diced
- 1 large tomato, diced or 8 ounces halved cherry tomatoes
- 1/2 cup coarsely chopped fresh herbs (such as parsley, cilantro, basil, dill, or mint)
- 1/2 cup pitted olives, halved
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1/4 cup (60ml) extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice, to taste
- Salt and fresh ground black pepper, to taste
Nutritional Values
Calories: 1328 | Protein: 35.2g | Carbohydrates: 164g | Dietary Fiber: 16g | Total Sugars: 14.4g | Total Fat: 64g | Saturated Fat: 8.8g | Cholesterol: N/A | Sodium: 2320mg
FAQ
- Can I use a substitute for orzo in this salad?
- Yes, you can substitute orzo with any small pasta like ditalini or small shells. Couscous or quinoa are also excellent alternatives.
- What vegetables can I add to the orzo salad?
- Besides cucumber and tomato, you can include other fresh vegetables such as bell peppers, radishes, or zucchini to enhance the salad.
- How can I make the lemon dressing for the salad?
- The lemon dressing is made by whisking together extra-virgin olive oil, Dijon mustard, honey or maple syrup, lemon zest, fresh lemon juice, salt, and pepper.
- Can this salad be prepared ahead of time?
- Yes, you can prepare the salad ahead of time and refrigerate it for up to 4 hours. For longer storage, keep the tomatoes, cucumbers, and fresh herbs separate until serving.
- What can I add to make the salad a main course?
- To make the salad more filling as a main course, you can add proteins like grilled chicken, roasted shrimp, or baked tofu.
Tips
- Ensure Freshness: If you’re preparing the salad in advance, keep the tomatoes, cucumbers, and fresh herbs separate until just before serving. This helps maintain their crispness and keeps the herbs vibrant.
- Warm Orzo Advantage: Mix the orzo with the lemon dressing while it’s still warm. This allows the pasta to better absorb the flavors, enhancing the taste of the salad.
- Artichoke Oil Tip: If using marinated artichokes in oil, consider using some of the flavorful marinade oil in place of some of the olive oil for the dressing. This adds an extra layer of taste to the salad.
- Flavor Development: While the salad is delicious when freshly made, letting it sit in the refrigerator for a few hours allows the flavors to meld together, resulting in an even tastier dish.
Equipment
- Large Saucepan: For boiling the orzo.
- Large Mixing Bowl: To mix the dressing and combine all ingredients.
- Whisk: For mixing the dressing ingredients.
- Lemon Zester: To finely grate lemon zest.
- Colander or Strainer: To drain the cooked orzo.
- equipped form.
