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Mediterranean Vineyards

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Mediterranean Orzo Salad

Mediterranean Orzo Salad
Recipe Date:
May 27, 2020
Cook Time:
Imperial (US)
This Mediterranean orzo salad is so delicious you'll want to have a bowl on hand in the refrigerator at all times for snacking on, paired with a glass of our estate-grown Pinot Grigio.
  • 1 lb orzo pasta
  • 1/4 cup olive oil
  • 1/2 red bell pepper, diced
  • 1/2 cup kalamata olives, chopped
  • 1/2 red onion, diced
  • 1 cup fresh goat cheese (you can also use crumbled Feta)
  • 1/8 cup pepperoncini diced, plus 1/8 cup juice
  • 1/3 cup parsley, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 tsp red pepper flakes
  • kosher salt and ground pepper to taste
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/8 cup red onion, diced
  • 1/8 cup red bell pepper, diced
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp fresh parsley
  • 1 tbsp fresh oregano
  • 4 cloves garlic
  • kosher salt and pepper to taste

In a medium-sized pot bring two quarts of salted water to a boil. Add the orzo to the boiling water, stirring constantly. Let the orzo cook for about 8 or 9 minutes until al dente. Drain the orzo while running cool water over the top.  Transfer to a large bowl and pour ¼ cup olive oil over the top of the orzo. Mix well so orzo does not stick together.

Add all of the ingredients besides the dressing ingredients to the orzo pasta and mix well.

Dressing: mix all ingredients except for the oil into a food processor or blender. Mix well, and then drizzle oil in while processor/blender is on.  When the dressing becomes creamy and thickens, it is done.  It will be a slightly pink in color because of the red bell pepper.

Mix dressing with salad and let sit for at least an hour in the refrigerator so flavors develop. This is a perfect side dish, or add some grilled shrimp or chicken for a perfect meal. Enjoy with a cold class of 2017 Mediterranean Vineyards Pinot Grigio.