Mediterranean orzo salad with feta, olives and capers
This Mediterranean orzo salad features gluten-free pasta tossed with feta cheese, olives, capers, and fresh tomatoes, all coated in a zesty lemon dressing. It's a refreshing dish ideal for light lunches or sides.
Cook time 12 min
Prep time 20 min
Ingredients:
6 oz gluten-free pasta1/4 cup lemon juice
1 dash salt
1 dash black pepper
1 tsp honey
1 garlic clove
1/4 cup olive oil
1.50 cups cherry tomatoes
1/4 cup olives
1/2 cup feta cheese
1/4 cup fresh parsley
2 tbsp capers
This Mediterranean orzo salad is a vibrant and refreshing dish perfect for a light lunch or a side to complement your main meals. Packed with flavors from feta cheese, olives, capers, and fresh parsley, this salad brings a burst of Mediterranean warmth to your table. It's also gluten-free, making it suitable for those with specific dietary needs.
Instructions:
- Bring a pot of salted water to a boil.
- Add the gluten-free orzo pasta and cook according to the package instructions until al dente.
- Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool completely.
- In a small bowl or jar, combine the lemon juice, a dash of salt and black pepper, honey, and minced garlic clove.
- Slowly whisk in the olive oil until the dressing is well combined. Alternatively, you can shake all the ingredients in a jar with a lid until emulsified.
- In a large bowl, combine the cooled orzo, cherry tomatoes, sliced olives, crumbled feta cheese, chopped fresh parsley, and capers.
- Pour the prepared dressing over the salad.
- Gently toss all the ingredients together until well coated with the dressing and evenly mixed.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- If time allows, refrigerate the salad for at least 30 minutes to let the flavors meld together. However, it can also be served immediately.
- Transfer to a serving bowl or plate.
- Garnish with additional parsley or feta if desired.
Your Mediterranean orzo salad is now ready to serve. This dish offers a harmonious blend of tangy, savory, and fresh flavors that will transport your taste buds to the sunny shores of the Mediterranean. Enjoy it on its own or pair it with grilled meats or fish for a complete meal.
Mediterranean orzo salad with feta, olives and capers FAQ:
Cook the gluten-free orzo according to the package instructions, usually around 8-10 minutes, until al dente. Check frequently to avoid overcooking.
You can substitute feta with goat cheese or a dairy-free cheese alternative for a similar tangy flavor. Tofu can also be an option if you're looking for a vegan substitute.
Store leftover orzo salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly softer over time as it absorbs the dressing.
Yes, you can add cooked chicken, shrimp, or chickpeas for additional protein. Just mix them in with the other salad ingredients.
A medium-sized pot is suitable for cooking 6 oz of orzo. Ensure it is large enough to allow the pasta to move freely while cooking.
Tips:
- Cook the gluten-free orzo according to the package instructions for the best texture. Be sure to rinse it under cold water to stop the cooking process and to keep it from becoming mushy.
- For more flavor, allow the salad to sit in the refrigerator for at least an hour before serving. This gives the ingredients time to meld together for a more robust taste.
- Feel free to add other Mediterranean ingredients like cucumbers, red onions, or bell peppers to enhance the salad's texture and flavor.
- You can make a vegan version of this salad by substituting the feta cheese with a plant-based alternative.
- Store any leftovers in an airtight container in the refrigerator for up to three days. Give it a quick toss before serving again.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 4.92g
Carbohydrates 22g
Fiber 1.74g
Sugar 3.36g
Fat 20g
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