Mediterranean Orzo Salad

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a hor d'oeuvre that serves 10. One serving contains 399 calories, 11g of protein, and 22g of fat. For $1.97 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It is brought to you by Foodista. If you have red wine vinegar, evoo, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 80%. Users who liked this recipe also liked Mediterranean Orzo Salad, Mediterranean Orzo Salad, and Mediterranean Orzo Salad.

Ingredients

You need the ingredients below to cook it

  • orzo

    orzo

    orzo

    453.592 grams

  • kosher salt

    kosher salt

    Kosher salt

    10 servings

  • pine nuts

    pine nuts

    pine nuts

    67.5 grams

  • evoo

    evoo

    EVOO

    8 Tbsps

  • green onions

    green onions

    green onions, chopped

    4 Items

  • parsley

    parsley

    Italian parsley, chopped

    30 grams

  • lemon zest

    lemon zest

    Juice and zest of 1 lemon

    1 item

  • cucumber

    cucumber

    cucumber, diced

    1 item

  • bell pepper

    bell pepper

    green bell pepper, chopped

    1 item

  • cherry tomatoes

    cherry tomatoes

    cherry tomatoes

    1.052 pints

  • onion

    onion

    red onion, finely chopped

    0.5 item

  • pepperoncinis

    pepperoncinis

    pepperoncinis, sliced

    12 Items

  • feta cheese

    feta cheese

    crumbled feta cheese

    225 grams

  • red wine vinegar

    red wine vinegar

    red wine vinegar

    4 Tbsps

Instructions

Let's follow the instructions for cooking it

Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes. Drain and set aside. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees. Remove from oven and set aside. Heat two tablespoons of EVOO on medium heat in a non-stick pan. Saute chopped green onions for approximately 2 minutes. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo. Saute for 3-4 minutes for flavors to combine and absorb into the orzo. Remove from heat. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO. Mix well. Can be refrigerated or served immediately.