Mediterranean Orzo Salad
Prep time
Total time
Recipe type: Salads, Pasta
Serves: 6 people as a side dish
  • 2 medium cloves garlic
  • Fresh herbs - rosemary, basil, parsley, oregano, thyme. Whatever you have on hand and what you enjoy. You want about 4 or 5 tablespoons total, once they are chopped medium fine. *see notes if you have to use dried herbs
  • 1 teaspoon kosher salt
  • 10 grinds fresh black pepper
  • ⅓ cup white wine vinegar
  • small drizzle of honey - ½ teaspoon or so
  • ½ cup good quality, fruity olive oil
  • 10 ounces dry orzo
  • 1 large red bell pepper, diced
  • ½ large green bell pepper, diced
  • 2 large scallions, cut into thin slices
  • ½ cup sun dried tomatoes, cut into thin ribbons
  • ¼ cup sliced, pitted kalamata olives
  • 5 to 6 ounces feta cheese, finely crumbled
  • additional olive oil , if needed
Make the vinaigrette
  1. Cut the garlic roughly, sprinkle with a good pinch of kosher salt, and mash to a pasta, using side of a knife blade, or the tines of a dinner fork.
  2. Put the garlic, chopped herbs, salt and pepper into a small, high sided bowl.
  3. Add the vinegar and honey, and whisk until the salt is dissolved.
  4. Whisk in the olive slowly, until it is all incorporated and emulsified. Set aside.
Make the salad
  1. Cook the orzo, according to the package directions.
  2. Drain the orzo well, and place it in a large bowl.
  3. Mix in the vinaigrette.
  4. Add the peppers, scallions, sun dried tomatoes, olives and feta, and stir gently to combine.
  5. Cover and refrigerate for up to 24 hours.
  6. Before serving, stir again, and if needed, add another few tablespoons of olive oil - only if all of the vinaigrette has been absorbed. You just want a nice coating, not the salad swimming in the vinaigrette.
If you don't have any fresh herbs on hand, you can use dried, but cut the amount down to about ½ teaspoon each.
Recipe by The Creekside Cook at