The kids and I have been watching Luca on repeat and I’m letting the movie’s Italian Riveria setting take me AWAY! Is it weird that a plate of animated pasta can make me drool? Don’t answer that question. Anyway, the seaside village where the story takes place reminds me so much of the town Ben and I stayed in during our Amalfi Coast adventure exactly 14 lifetimes ago, with ancient stone steps, crashing coast lines, and fig, lemon, and olive trees dripping with ripe fruit. Literally Ben almost got nailed in the head by a lemon dropping off a tree in the courtyard of our hotel. The memory (of Italy, not the head injury) inspired me to share this gorgeous side dish recipe that’s filled with the flavors of the Mediterranean – Mediterranean Orzo Salad!
Watch How to Make It!
Fresh and Easy Orzo Pasta Salad
This simple yet memorable orzo-based side dish recipe is packed with fresh and zesty flavors from tomatoes, kalamata olives, feta cheese, capers, and fresh parsley, dressed in a zingy Lemon Dressing. It’s great warm or cold and perfect for serving with a grilled dinner, or taking to a cookout, party, or potluck.
Honestly I would just plan on doubling the recipe because you’ll eat half of it out of the mixing bowl – it is so, so good. Simple yet incredible. Let’s do this!
How to Make Mediterranean Orzo Salad
Start by cooking gluten free orzo (or regular orzo if you don’t need to eat GF) in salted, boiling water until al dente then drain and cool slightly. Orzo is pasta that looks like rice and is so much fun to use in soups and side dishes like this one. I’ve actually never found gluten free orzo in the grocery store, so I order mine online.
While the pasta is cooking, add all the Mediterranean-inspired toppings into a mixing bowl. We’ve got:
Grape or cherry tomatoes Kalamata Olives (Mezzetta brand is GF) Capers (Mezzetta brand is GF) Crumbled feta cheese Chopped parsley
Next, shake up the bright and tangy Lemon Dressing that will dress the orzo salad. To a mason jar with a tight fitting lid, add fresh lemon juice, garlic, honey, extra virgin olive oil, salt, and pepper then shake to combine.
Lastly, add the slightly cooled orzo to the mixing bowl then drizzle with enough dressing to coat and stir to combine. You can absolutely eat this orzo salad warm – it’s actually reeeeally delicious this way! – but I usually stick it in the fridge for 10-15 minutes to give all the flavors a chance to meld.
That’s all she wrote! This easy pasta salad recipe is not only absolutely gorgeous but absolutely DELICIOUS! I know you’ll just gobble it up. Enjoy, enjoy!
More Summery Side Dish Recipes
Fruit Salad Recipe for a Crowd The Best Pasta Salad Gluten Free Potato Salad Best Baked Beans EVER Peach Caprese Salad Sesame Noodle Salad Napa Sweet Corn Salad Mediterranean Orzo Salad Cucumber and Tomato Salad Marinated Vegetable Salad
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