Mediterranean Orzo Salad
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Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Pasta, Vegetarian
Servings: 20 servings
Calories: 124kcal
Author: Chef Bill Collins

Ingredients

  • 1 lb orzo (cooked and cooled to room temperature)
  • 1 zucchini (just the skin, cut into small dice)
  • 1 summer squash (just the skin, cut into small dice)
  • ½ red onion (peeled and minced)
  • 4 scallions (chopped)
  • 2 roasted red peppers (seeded and chopped)
  • 1 cup kalamata olives (chopped)
  • ½ feta cheese (crumbled)

Dressing

  • 1 tsp dijon mustard (can use brown or dijon mustard)
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • For the dressing, whisk together the mustard, salt, pepper, and balsamic vinegar.  Slowly whisk in the olive oil, and combine well.  Set aside
  • In a large bowl, combine the cooked orzo with the remaining ingredients except the feta cheese.  Add the dressing, and chill
  • Before serving add the feta cheese, and adjust the seasoning with salt and pepper to taste

How To Roast A Pepper

  • Put an oven rack to the highest level. Place a sheet pan or a piece of aluminum foil on the rack below it, under where you’ll place the pepper(s). Turn on your broiler
  • Place the peppers on their side, directly on the higher rack, under the broiler element or flame. Carefully rotate the peppers after each side is blackened. Do this for the howl pepper, until none, or very little, of the peppers color shows through
  • After removing the peppers from the oven, place them in either a brown paper bag, or in a bowl sealed tightly with plastic wrap. Let this sit at room temperature for at least one hour, but not more than two
  • With a paring knife, remove the blacked skin and seeds. You’re now ready to use ‘em!
Nutrition Facts
Mediterranean Orzo Salad
Amount per Serving
Calories
124
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.02
mg
0
%
Sodium
 
278
mg
12
%
Potassium
 
122
mg
3
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
110
IU
2
%
Vitamin C
 
6
mg
7
%
Calcium
 
16
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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