Mediterranean Orzo Salad
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Use gluten free orzo for a gluten free option. Swap parmesan with a plant based parmesan for dairy free. Replace pine nuts with toasted sunflower seeds for nut free.
Storage: Keeps covered in the refrigerator for up to 2 days. Bring to room temperature and toss before serving.
Serving: Lovely as a side with grilled vegetables or as a stand alone lunch.
Make ahead: Dress the warm orzo with olive oil and balsamic, then add basil, parmesan, and pine nuts just before serving to keep the texture lively.
Leftovers: Refresh with a splash of olive oil and a spoon of balsamic before serving.
Notes
1
Cook orzo in salted boiling water until just tender yet firm. Drain well and place in a large bowl.
2
Add sun dried tomatoes, olive oil, balsamic vinegar, and olives. Toss and let cool to room temperature.
3
Fold in radicchio, pine nuts, basil, parmesan, and garlic. Season with salt and pepper. Serve at room temperature or lightly chilled.
Instructions
6 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
⅓ cup chopped drained oil packed sun dried tomatoes (packed)
¼ cup chopped kalamata olives or other brine cured black olives (packed)
2 large garlic cloves (minced)
Dressing
1½ cups orzo (rice shaped pasta about 10 ounces)
1 cup finely chopped radicchio (about 1 small head)
½ cup pine nuts (toasted)
½ cup chopped fresh basil
½ cup freshly grated parmesan cheese
Salad
Mediterranean Orzo Salad
Anthology of Crumbs
Warm pasta meets a bright mix of sun dried tomatoes, olives, basil, and balsamic. As the orzo cools, it soaks up the dressing and becomes glossy and flavorful, ready for pine nuts to add gentle crunch and radicchio to bring color. It is a simple salad that travels well and sits happily on a table full of shared plates.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
10 min
Rest Time
0
Total Time
25 min
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