a lovely living

Mediterranean Orzo Salad


With the end of summer closing in on us, one thing I’m not looking forward to is the end of grilling season! So in the meantime we’ll be cramming in all the burgers and grilled chicken that we can! I recently made a lemon chicken and knew this Mediterranean Orzo Salad would pair perfectly with it. It’s literally bursting with flavor and has gotten rave reviews each time I serve it. It can be served warm or chilled based on your preference (I prefer chilled!) but it’s a great addition for any picnics you may still have lined up!


Mediterranean Orzo Salad via Iowa Girl Eats:

6oz dry gluten free or regular orzo pasta
1-1/2 cups grape or cherry tomatoes, sliced in half
1/4 cup pitted kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped parsley
2 Tablespoons capers
For the Lemon Dressing:
1/4 cup lemon juice
salt and pepper, lots
1 teaspoon honey
1 clove garlic
1/2 cup extra virgin olive oil

Cook pasta according to directions on package then drain and set aside to cool slightly.

For the Lemon Dressing: combine lemon juice, salt, pepper, honey and garlic in a food processor then process while slowly drizzling in olive oil. Taste then add more salt and pepper if necessary.

Combine cooked pasta with remaining ingredients then drizzle with enough dressing to coat. Toss then serve, or refrigerate until ready to serve.



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