Filed Under: boil, moroccan, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Mediterranean Orzo Salad

This pasta salad—loaded with Kalamata olives, sweet grape tomatoes, capers, and a twist of lemon—bursts with summer flavour.

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April 8th, 2012

*Find this and other great recipes in… Stonewall Kitchen Favorites By Tyler Florence Stonewall Kitchen Favorites is the recipes for the food we crave, updated for today’s tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. To keep these dishes fresh for years to come, nearly every recipe includes up to a dozen “favorite variations". Complete with 125 irresistible recipes, 150 stunning full-color photographs. *This recipe has been adapted from its original.

Servings
6
Prep Time
20 minutes
Cook Time
9 minutes
Ingredients
  • 1 pound orzo pasta (about 1 1/4 cups), or other small pasta
  • 1/4 Cups olive oil
  • 1/3 Cups plus 1 tbsp red wine vinegar
  • 2 tablespoons grated lemon zest
  • 1/4 Cups freshly squeezed lemon juice
  • 2 Cups chopped Kalamata olives
  • 2 fluid ounces grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed (about 4 cups)
  • 1 Cup finely chopped red onion
  • 1/2 Cups drained capers
  • 11/2 Cups lightly packed chopped fresh parsley leaves
Directions

  1. Bring a large pot of lightly salted water to a boil.

  2. Add orzo, and cook until al dente, about 9 minutes, stirring occasionally. Use a fine-mesh strainer to drain pasta well. Transfer pasta to a large mixing bowl.

  3. While pasta is still hot, add olive oil, vinegar, lemon zest, and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.

  4. Add olives, tomatoes, red onion, capers, and parsley, and stir to combine.

  5. Season with salt and pepper to taste (you probably won't need much salt). Serve warm, at room temperature, or cold.

Mediterranean Orzo Salad