Orzo Salad

Image of Jennifer Mosinski
Orzo Salad
Orzo Salad
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Ingredients

  • Dressing:
  • ¾ cup freshly squeezed lemon juice
  • ¾ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • ¼ cup minced fresh thyme (or 2 tablespoons dried)
  • ¼ cup minced fresh basil
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 2 cups olive oil
  • ¼ cup walnut oil

  • Salad:
  • 2 1-pound boxes orzo pasta
  • 4 medium tomatoes, diced
  • 4 cups dried cranberries
  • 4 yellow bell peppers, diced
  • 2 red bell peppers, diced
  • 2 bunches basil, minced
  • 1 cup Kalamata olives
  • 1 cup crumbled feta cheese
  • 1 cup diced red onion
  • 1 cup diced artichoke hearts
  • ¾ cup capers

Directions

  1. Mix lemon juice, balsamic vinegar, red wine vinegar, thyme, 1/4 cup minced basil, garlic, and salt together in a bowl. Slowly drizzle olive oil and walnut oil into lemon juice mixture while constantly whisking until dressing is smooth.
  2. Bring a large pot of salted water to a boil. Pour orzo into pot and cook until pasta is al dente, 7 to 10 minutes. Drain and run under cool water.
  3. Mix orzo pasta, tomatoes, cranberries, yellow bell peppers, red bell peppers, 2 bunches minced basil, Kalamata olives, feta cheese, red onion, artichoke hearts, and capers together in a bowl. Drizzle dressing over orzo mixture and stir until all ingredients are well coated.
Mealthy tip:

Any type of pasta can be used in place of the orzo. Couscous or rotini would be nice pasta varieties. If you are looking for a gluten-free version, try substituting rice for the orzo or use a sturdy gluten-free pasta. Add walnuts or pecans for a nutty crunch. Top the salad with sliced green onions or chives for added color and flavor.

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