Description
Simple, easy, and delicious – this Mediterranean Orzo Pasta Salad is the perfect summer salad. Lunch, dinner, or as a side for your next BBQ.
Ingredients
For the salad:
7 oz. (200g) orzo pasta* (uncooked)
7 oz. (200g) pinto beans (or white beans), cooked
5.3 oz. (150g) cherry tomatoes, halved
1/2 cucumber, diced
5-6 sun-dried tomatoes (in oil), chopped
10-12 Kalamata olives, pitted & sliced
2.8 oz. (80g) baby spinach leaves, chopped
some feta cheese, crumbled
some pickled peppers* (mild)
For the dressing:
1/4 cup (60ml) white balsamic vinegar
3 tbsp. olive oil (extra vergine)
2 tsp. maple syrup
1 tsp. Dijon mustard
1 garlic clove, minced
1 tsp. dried oregano
salt, pepper
Instructions
1. Start with the orzo pasta. Cook the orzo as instructed on the package – mine needed to cook for 10 minutes to be »al dente«. Drain and let cool down.
2. Prepare the veggies – drain the beans. Wash the tomatoes, dry them, and cut them in half. Cut the cucumber into (not too small) pieces. Chop the sun-dried tomatoes coarsely. Cut the olives into rings. Wash and dry the baby spinach, then chop very coarsely. Crumble the feta. Add everything (except for the feta) to a large bowl.
3. For the dressing mix the vinegar, olive oil, maple syrup, mustard, minced garlic, and dried oregano in a small bowl. Season well with salt and pepper.
4. When the orzo has cooled down completely, add it to the bowl with the veggies along with the dressing and mix until well combined. Season with more salt and pepper, if needed. Finally, add the crumbled feta and some pickled peppers on top and serve along with some bread.
Notes
You can prepare the salad some time in advance. If you do so, hold back the spinach and add that right before serving.