Hamdi Saidani This Pioneer Woman Orzo Salad Recipe is a fresh and easy recipe, which is made with tender orzo and salty feta cheese. It’s an ideal side dish for any summer gathering, ready in about 25 minutes plus chilling time.
Pioneer Woman Orzo Salad Recipe Ingredients
- 1/4 cup extra virgin olive oil
- 1 whole lemon, juiced
- 1 clove garlic, minced
- Salt and pepper, to taste
- 12 oz. orzo pasta, cooked, drained, and cooled
- 1 cup yellow grape or cherry tomatoes, halved
- 1 cup kalamata olives, halved
- 1 cup crumbled feta cheese, plus more to serve
- 1 cup chickpeas, drained and rinsed
- 1/2 red onion, diced
- 3 Tbsp. minced fresh parsley, plus more to serve
How To Make Pioneer Woman Orzo Salad Recipe
- Make the Lemon Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.
- Combine the Salad: In a large mixing bowl, add the cooled orzo, halved tomatoes, kalamata olives, crumbled feta, chickpeas, diced red onion, and minced parsley. Pour the prepared vinaigrette over the top.
- Toss and Chill: Gently stir all the ingredients together until everything is evenly coated in the dressing. Taste and adjust the seasonings with more salt and pepper if needed. For the best flavor, cover and refrigerate the salad for at least one hour before serving to allow the flavors to meld. Top with additional feta and parsley just before serving.
Recipe Tips
- How to cool pasta quickly? After draining the cooked orzo, rinse it under cold running water in a colander. This not only cools it down fast but also stops the cooking process and removes excess starch, preventing it from clumping.
- Can I make this salad ahead of time? Yes, this salad is perfect for making ahead. You can prepare it up to a day in advance. Keep the dressing separate and toss everything together an hour or two before serving for the freshest result.
- What other vegetables can I add? This salad is very adaptable. Diced cucumber, chopped bell peppers (any color), or chopped artichoke hearts would all be delicious additions.
- How to prevent orzo from sticking? Besides rinsing it, you can toss the cooled orzo with a small drizzle of olive oil before adding it to the other ingredients. This will help keep the grains separate.
What To Serve With Orzo Salad
This Mediterranean-style salad is a fantastic side dish for a variety of main courses.
- Grilled chicken, steak, or fish
- Lamb or beef kebabs
- As a light lunch on its own
- Alongside a simple rotisserie chicken
How To Store Orzo Salad
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the parsley may lose some of its brightness.
Orzo Salad Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 45g
- Protein: 11g
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 550mg
- Fiber: 5g
- Sugar: 4g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
Can I make this salad gluten-free?
To make it gluten-free, you would need to substitute the orzo with a gluten-free pasta of a similar size, or you could use quinoa as a base instead.
Is it necessary to let the salad chill for an hour?
While you can serve it right away, chilling the salad allows the orzo and other ingredients to absorb the flavors of the lemon vinaigrette, making the dish much more flavorful.
What if I don’t have fresh parsley?
Fresh herbs are best in this salad, but if you’re in a pinch, you could use 1 tablespoon of dried parsley. Fresh dill or fresh mint would also be excellent substitutes.
Try More Pioneer Woman Recipes:
- Pioneer Woman BLT Pasta Salad Recipe
- Pioneer Woman Strawberry Pretzel Salad Recipe
- Pioneer Woman Grape Salad Recipe
Pioneer Woman Orzo Salad Recipe
Description
A vibrant and refreshing Mediterranean-inspired orzo salad tossed with fresh vegetables, feta, and a zesty lemon-garlic vinaigrette.
Ingredients
Instructions
- Whisk or shake together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked orzo, tomatoes, olives, feta, chickpeas, onion, and parsley.
- Pour the dressing over the salad and stir to combine everything evenly.
- Taste and adjust seasonings as needed.
- Refrigerate for at least one hour to allow the flavors to meld before serving.
Notes
- u003cliu003eRinse the orzo under cold water after cooking to cool it down quickly and prevent sticking.u003c/liu003eu003cliu003eFor the best flavor, make the salad at least an hour ahead of time to let the ingredients marinate in the dressing.u003c/liu003eu003cliu003eFeel free to add other fresh vegetables like diced cucumber or bell peppers for extra crunch and flavor.u003c/liu003eu003cliu003eReserve a little extra feta cheese and fresh parsley to sprinkle on top just before serving.u003c/liu003e
