Mediterranean Orzo Recipe
While you may not always think of whipping up a pasta salad, we promise it's refreshingly divine. Christine Musgrave from Tasting with Tina paired this Italian pastina (mini pasta) with fresh veggies for a delectable summer dish. Dress it up simply with extra virgin olive oil (EVOO) and share it with your family. Musgrave told Tasting Table she appreciates this salad for its versatility. "Mediterranean flavors are always delicious, and adding them into a dish with orzo is an easy and versatile [option] that can be a main dish or a side," Musgrave says.
Musgrave points out that orzo is often used in dishes from its native Mediterranean region. Greek and Italian dishes frequently include this cute little carb. And although it has a similar shape, orzo is not, we repeat not, to be confused with rice. Just trust us.
The veggies and feta in this Mediterranean orzo will satisfy your guests and family for sure. So let's get into the details!
Gather your ingredients for Mediterranean orzo
This shopping list will be short. Our recipe calls for 1 pound orzo, 1 cup roasted and diced red peppers, 1 cup sliced sun dried tomatoes, 2 cups shredded kale, ½ cup EVOO, 1 cup feta cheese, 1 teaspoon salt, and an equal amount of black pepper. Once you have everything ready to go, you can get started with this quick and easy recipe.
Boil the orzo
First, set a large stockpot or dutch oven over medium heat. Salt the water to add a little extra flavor to the pasta. Once the water boils, drop in the orzo to cook for about 8 to 10 minutes. Musgrave says for optimal texture, cook the pasta al dente. Delish defines al dente as meaning "to the tooth" in Italian. Pasta al dente is not cooked all the way through, but it holds a little bite inside. "Use a slotted spoon to take a spoonful of orzo out of the pot. Run a little water on the orzo, and taste to check if it's done to your liking," says Musgrave.
Marry the orzo and veggies
When the orzo is ready, drain it and transfer it to a large bowl. Top it with the roasted red peppers, sun dried tomato slices, shredded kale, and feta. Season it to taste with salt and pepper, then drizzle on the olive oil. Just like that, you're almost done.
The simplicity of this recipe is exactly why our developer loves it so much. "It's a great recipe because it's super easy and only has a few ingredients," Musgrave told us. And while it may seem like a summer salad, Musgrave insists it's a perfect combination for any season.
Toss and serve
The last step is to mix all the ingredients together and serve the pasta. You can adapt this delicious dish into almost any meal. Mediterranean orzo can be served as a vegetarian entree, but you can also add a lean protein to round it off. "This would be great with a side salad and some grilled chicken or salmon," Musgrave says.
Of course, this pasta salad is best served fresh, but it can be kept in an airtight container for 3-4 days.
From our kitchen to yours, enjoy!
- 1 pound orzo
- 1 cup roasted red peppers, diced
- 1 cup sun dried tomatoes, sliced
- 2 cups kale, shredded
- ½ cup extra virgin olive oil
- 1 cup feta
- 1 teaspoon salt
- 1 teaspoon black pepper
- Heat a large pot of salted water over medium heat. Bring the water to a boil, and cook the orzo until al dente, about 8-10 minutes.
- Drain the orzo. In a large bowl, add the drained orzo, 1 cup diced roasted red peppers, 1 cup sliced sun dried tomatoes, 2 cups shredded kale, ½ cup extra virgin olive oil, 1 cup feta cheese, 1 teaspoon salt, and 1 teaspoon black pepper.
- Mix well and serve.
| Calories per Serving | 404 |
| Total Fat | 18.6 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 16.7 mg |
| Total Carbohydrates | 48.6 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 5.7 g |
| Sodium | 271.9 mg |
| Protein | 11.4 g |
