Mediterranean Orzo Salad
A fresh and vibrant Mediterranean Orzo Salad packed with wholesome ingredients, perfect for potlucks, picnics, or as a side dish.
Ingredients
Main Ingredients
- 1 lb. Orzo (2.5 cups dry)
- 1 small red onion, diced
- 1/2 cup kalamata olives, halved
- 1 can artichoke hearts, quartered and drained (13.5 oz.)
- 1 cup cherry tomatoes, halved (or replace with 1/4 cup sun-dried tomatoes)
- 1/3 cup sliced peperoncini
- 1/2 medium cucumber, quartered
- 1 can garbanzo beans/chickpeas, drained (15.5 oz.)
- 2 cups Greek dressing
Instructions
Preparation
- Cook the orzo according to package directions. Drain and allow to cool.
- In a large bowl, combine the cooked orzo, diced red onion, kalamata olives, artichoke hearts, cherry tomatoes, peperoncini, cucumber, and garbanzo beans.
- Pour the Greek dressing over the salad and toss to combine.
Serving
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Notes
Make sure to cool the orzo completely before mixing it with the other ingredients to prevent wilting the vegetables. Feel free to add more veggies or ingredients you love, like bell peppers or feta cheese. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit soggy over time due to the dressing, so it’s best to enjoy it fresh.