This Mediterranean Orzo Salad is so quick and easy to make, and filled with lots of lovely summery flavours.
You can make it with almost entirely store cupboard ingredients as well. Perfect for an impromptu BBQ or picnic! I like to keep a few jars of sun-dried tomatoes, olives and artichokes in my kitchen, they are so useful for topping pizzas, jazzing up salads and pasta dishes.
I love orzo, I first discovered something similar when holidaying in Luxor, Egypt where I ate a lot of a local dish called ‘chicken tongue soup’. It wasn’t as unusual as it sounded, the chickens tongues were pieces of pasta, named because I guess that is what a chickens tongue looks like! These were served in a rich chicken broth with plenty of ground pepper. It was utterly delicious.
Since then orzo has become a staple in my cupboard, it is great for adding to soups and salads, perfect for nice quick meals as it cooks so quickly.
This salad has quickly become one of my go-to recipes, it is really versatile. It is lovely with barbecued chicken or fish, and goes well with other salads as part of a buffet style lunch. It keeps in the fridge for a day or two, but after that the orzo sticks together and it gets a bit stodgy, so its better eaten within 48 hours.
- 50g Orzo Pasta
- 1 Teaspoon of Capers
- 3 - 4 Sundried Tomatoes
- 8 - 10 Black Olives
- Olive Oil
- A clove of Garlic
- Wedge of Lemon
- Handful of Basil Leaves, Roughly Chopped
- Black Pepper
- Cook the orzo according to the packet instructions.
- Whilst the orzo cooks, halve the olives and slice the sun-dried tomatoes.
- Place them in a small bowl, and add the capers.
- Add a good splash of olive oil (or oil from the sun-dried tomato jar)
- Crush the garlic into a fine paste, and stir into the mixture along with a good squeeze of lemon.
- Add the chopped basil.
- Taste and season, adding more lemon juice as required.
- Drain the orzo, and rinse with cold water.
- Tip the orzo into a bowl, and top with the mixture. Stir until well combined, adding an extra drizzle of olive oil if needed.
- Serve, or keep in the fridge until needed. (Remove 30 mins before serving)
Looking for more orzo recipes?
Orzo with Grilled Tomato, Dill and Cream Cheese by Coffee and Vanilla
Greek Lamb with Orzo by Foodie Quine
Green Veggie Minestrone by Jen’s Food