Macrina’s Orzo Salad with Cucumber, Bell Pepper, Basil, and Feta
Make and share this delightful recipe from LoveWithRecipes.com. This vibrant salad combines fresh vegetables, hearty orzo, creamy feta, and crunchy toasted walnuts with a tangy lemon vinaigrette. Perfect for a quick lunch, a side dish, or a light dinner, this salad bursts with Mediterranean flavors that you can prepare in under 30 minutes.
Ingredients
Salad
| Quantity | Ingredient | Notes |
|---|---|---|
| 1 | cup walnut halves | Toasted |
| 1 | cucumber | Peeled, cored, diced |
| 1 | red bell pepper | Cored, diced |
| 1 | yellow bell pepper | Cored, diced |
| 1 1/2 | cups orzo pasta | Cooked and cooled |
| 2 | tablespoons extra virgin olive oil | For tossing pasta |
| 1/2 | cup kalamata olives | Pitted, chopped |
| 1/2 | cup scallions | Thinly sliced |
| 1/4 | cup fresh basil | Chopped |
| 1/4 | cup fresh Italian parsley | Chopped |
| 1 1/4 | cups feta cheese | Crumbled |
Lemon Vinaigrette (Yields 1 1/4 cups)
| Quantity | Ingredient | Notes |
|---|---|---|
| 1/3 | cup red wine vinegar | |
| 1 | tablespoon Dijon mustard | |
| 2 | tablespoons fresh lemon juice | |
| 1/3 | cup honey | |
| 1 | teaspoon lemon zest | |
| 1 | garlic clove | Minced |
| 1 | teaspoon kosher salt | |
| 1 | teaspoon white pepper | Ground |
| 3/4 | cup extra virgin olive oil | For emulsification |
Nutritional Information (Per Serving)
| Calories | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) | Carbohydrates (g) | Fiber (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|---|---|---|
| 1038.5 | 79.5 | 15.8 | 41.7 | 1160.1 | 66.8 | 6.9 | 8.7 | 21.4 |
Instructions
For the Salad:
-
Prepare the Walnuts:
- Preheat your oven to 350°F (175°C).
- Spread the walnut halves on a rimmed baking sheet and toast on the center rack for about 10 minutes, or until golden brown.
- Remove from the oven, let cool, then coarsely chop. Set aside.
-
-
Prepare the Vegetables:
- Peel and core the cucumber, then dice it into 1/2-inch cubes.
- Core the red and yellow bell peppers and dice them into 1/2-inch pieces.
-
Cook the Orzo:
- Fill a large saucepan with water, about two-thirds full. Add a pinch of kosher salt and bring to a boil.
- Add the orzo pasta and cook for 3-5 minutes, or until tender.
- Drain the pasta in a colander and rinse with cold water to cool. Shake off excess water and transfer to a medium bowl.
-
Assemble the Salad:
- Toss the cooled orzo with 2 tablespoons of olive oil to prevent sticking.
- Add the toasted walnuts, diced cucumber, bell peppers, olives, scallions, basil, parsley, and crumbled feta cheese.
- Drizzle with the prepared Lemon Vinaigrette (instructions below) and toss gently to combine.
-
Season and Serve:
- Adjust seasoning with salt and white pepper to taste.
- Serve immediately, or cover and refrigerate for up to 2 days.
For the Lemon Vinaigrette:
-
Combine Ingredients:
- In a medium bowl, whisk together the red wine vinegar, Dijon mustard, fresh lemon juice, honey, lemon zest, minced garlic, kosher salt, and white pepper.
-
Emulsify:
- Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing thickens and emulsifies.
-
Store:
- Transfer to a jar or airtight container and refrigerate for up to 4 days.
Tips for Success
- Chill for Flavors to Meld: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend beautifully.
- Customizations: Add roasted cherry tomatoes or grilled chicken for a heartier version.
- Vegetarian Adaptation: Ensure the feta used is vegetarian-friendly if serving to vegetarians.
Why You’ll Love This Recipe
- Bursting with fresh, vibrant flavors that feel like a Mediterranean escape.
- Quick and easy to prepare, perfect for busy weekdays or laid-back weekends.
- Versatile and adaptable to suit your taste preferences or dietary needs.
Make this Macrina’s Orzo Salad your go-to dish for potlucks, picnics, or a refreshing addition to any meal. Enjoy!
