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Italian Orzo Salad Recipe

Recipe by Pedro M. A. Neves

Italian Orzo Salad is a light, refreshing pasta dish that combines tender orzo with fresh vegetables, creamy mozzarella, and a bright lemon-herb dressing. This Mediterranean-inspired salad works equally well as a side dish for grilled meats or as a standalone vegetarian main course, best served chilled or at room temperature.

Ingredients

• 340g (12 oz) orzo pasta
• 120ml (½ cup) extra virgin olive oil
• 60ml (¼ cup) fresh lemon juice
• 3 cloves garlic, minced
• 10g (2 tablespoons) fresh basil, chopped
• 10g (2 tablespoons) fresh parsley, chopped
• 5g (1 teaspoon) dried oregano
• 200g (7 oz) cherry tomatoes, halved
• 1 medium cucumber, diced
• 200g (7 oz) fresh mozzarella, cubed
• 80g (¾ cup) kalamata olives, pitted and halved
• ½ small red onion, thinly sliced
• 6g (1 teaspoon) fine sea salt
• 3g (½ teaspoon) freshly ground black pepper
• Zest of 1 lemon

Instructions

1. Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook according to package directions, typically 9-11 minutes, until al dente. Drain thoroughly in a colander and spread on a clean kitchen towel to cool and prevent clumping.

2. While the orzo cooks, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl. Whisk vigorously until emulsified and well combined.

3. Transfer the cooled orzo to a large mixing bowl. Pour the lemon-herb dressing over the warm pasta and toss gently to coat every grain evenly. Allow to sit for 5 minutes to absorb the flavors.

4. Add the halved cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives to the orzo. Toss to combine thoroughly.

5. Gently fold in the cubed fresh mozzarella and freshly chopped basil and parsley. Stir carefully to distribute the cheese without breaking the delicate pieces.

6. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Sprinkle lemon zest over the top just before serving. Chill for at least 30 minutes before serving, or serve at room temperature within 2 hours.

Substitutions

• Replace fresh mozzarella with feta cheese or ricotta salata for a tangier flavor profile
• Substitute cherry tomatoes with roasted red bell peppers or sun-dried tomatoes for deeper sweetness
• Use fresh dill or mint instead of basil for different Mediterranean herb notes
• Replace kalamata olives with green castelvetrano olives for a milder, buttery taste

Tips

• Cook the orzo one minute under the package time to ensure it stays firm when dressed, as it will soften slightly as it absorbs the dressing
• Prepare the dressing while the pasta cooks to ensure the warm orzo absorbs maximum flavor
• For a make-ahead salad, store the dressed orzo, vegetables, and dressing separately for up to 4 hours, then combine and add fresh mozzarella and herbs just before serving to prevent the cheese from becoming too soft

Italian orzo salad reflects the Mediterranean tradition of transforming simple pasta into refreshing, vegetable-forward dishes suited to warm weather. This salad is particularly popular in Southern Italy and coastal regions, where fresh vegetables and olive oil form the foundation of regional cuisine.

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