This recipe for orzo salad is made with whole wheat orzo and has a variety of fresh vegetables and herbs. The salad is tossed in a light lemony dressing and topped with toasted pine nuts and crumbled feta cheese. It is substantial enough for a main dish or the perfect side dish for your next barbeque. Simple, healthy, and fresh!
Orzo is a short-cut pasta, shaped like a large grain of rice, and is lighter than other types of pasta. I love using whole wheat orzo in my pasta salads, especially when making it for a crowd. People who typically do not like the taste of whole wheat pasta, do not mind it in shorter cuts of pasta like orzo.
I recently made this whole wheat orzo salad for a barbeque at a friend’s house and it was a huge hit! It’s colorful, fresh, and has an irresistible flavor combination that screams summer! Delicious as a side dish with anything you may be grilling, but hearty enough as a main dish.
I typically purchase Delallo Organic Whole Wheat Orzo from my local Whole Foods or Kroger. It’s also available on Amazon.
You can serve this salad at room temperature, but I like it best when it has been refrigerated for at least one hour. The leftovers are perfect for lunch during the week. Enjoy!
Orzo Salad With Sun-Dried Tomatoes, Pine Nuts, And Feta
Whole wheat orzo with a variety of fresh vegetables and herbs tossed in a light lemony dressing. Substantial enough for a main dish or the perfect side dish for your next barbeque. Simple, healthy, and fresh!
- 16 oz whole wheat orzo pasta
- 1-2 tbsp olive oil
- 1 cup sun-dried tomatoes I used julienne cut
- 1 small red pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 cucumber, roughly chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1/2 cup fresh basil, sliced
- 1 cup toasted pine nuts
- 6 oz feta cheese, crumbled
- fresh Italian parsley, chopped for garnish
- salt and pepper to taste
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp fresh mint, chopped
- 1-2 cloves fresh garlic, chopped
- salt and pepper to taste
For the dressing, whisk together olive oil, lemon juice, garlic, mint, salt, and pepper. Set aside.
Cook whole wheat orzo according to package directions. Do not overcook. Drain the orzo and transfer to a large serving bowl. Toss with a few tablespoons of olive oil. Let cool to room temperature.
Add the sun-dried tomatoes, red pepper, onion, cucumber, cherry tomatoes, olives, and basil to the orzo. Toss with dressing, and season with salt and pepper to taste.
At this point, if I have time, I like to refrigerate for at least 1 hour. Just before serving stir in toasted pine nuts and feta. Garnish with parsley and serve.
This recipe makes a large salad. Can easily be halved.
Try some of my other go-to summer salads.