- VE
Mediterranean Orzo Salad
This quick Mediterranean Orzo Salad combines tender orzo with sweet cherry tomatoes, creamy mozzarella, salty olives, arugula, and a simple yet rich tomato‑balsamic dressing. Enhanced with sun-dried tomatoes, shallots, and fresh basil, it’s versatile enough to serve as a light summer dinner, a meal-prep lunch, or a side dish for grilling.
Ingredients
Instructions
- Step 1
Bring a pot of water to a boil, add salt, and cook the orzo according to the package instructions. Then drain and let it cool slightly.
- Step 2
Peel and finely chop the shallot and garlic, and wash and halve the tomatoes. Heat the olive oil in a pan, sauté the shallot and garlic with a generous pinch of salt until translucent, then add the tomatoes and cook for about 3–4 minutes.
- Step 3
Once some juice has accumulated in the pan, add the balsamic vinegar, reduce the heat, and let it simmer for 1 minute. Then add about 2–3 tablespoons of the pasta cooking water, season with salt, pepper, and, if desired, a pinch of chili flakes. Remove the dressing from the heat and let it cool.
- Step 4
Slice the sun-dried tomatoes into thin strips, halve the mozzarella balls (or crumble the feta), cut the olives in half or quarters, and wash the arugula thoroughly, then spin it dry.
- Step 5
For a cold orzo salad, first let the pasta and dressing cool completely. For a warm salad, simply toss all the salad ingredients with the pasta and dressing while still slightly warm. Then season with salt and pepper, garnish with basil, and serve.
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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