Mediterranean Orzo Salad filled with tasty vegetables, toasted almonds, and a white balsamic vinaigrette that will make you swoon! This is a great salad to serve with fresh seafood or grilled chicken.
A couple weeks ago we went over to a friends house for pool fun and dinner!
They had just put in a brand new pool, and OMG is it amazing! It has a huge rock waterfall you can climb up and then jump into a 9 ft deep part of the pool, which Cason and I did a couple of times. They also have a stone bridge that goes over part of the pool and a sun bathing section! Needless to say, most of the time we were at their house we were in the pool.
Annnddd… now that is my goal! Get a sweet pool, asap!
After we finished our swimming adventures we sat down outside until their gorgeous cedar patio, covered ourselves with towels, and dove into a homemade dinner. Which was smoked salmon, veggies, and this orzo salad that I am officially addicted to! The Orzo Salad that they had was a copy of the J. Alexanders Restaurant Orzo Salad and I probably could eat it every day the rest of my life.
In fact, I may or may not have gone up for thirds of this salad when we were at their house! No shame.. none at all!
It had been so long since I had orzo and after I took the first bite I fell in love with it all over again. Orzo is a small rice looking pasta and it is absolutely perfect for cold pasta salads … or warm … basically any way! It rocks and if you haven’t had it yet, you need to!
As an “ode” to the orzo salad we had at my friends house I thought I would replicate it and give it a little twist. This Mediterranean Orzo Salad Recipe is filled with artichokes, sun dried tomatoes, bell peppers, green onions, and toasted almonds.
Now, I have to admit that sometimes when a recipe calls for toasted almonds the lazy girl in me skips that step and just uses raw. But if you skip the step in THIS salad you won’t get that awesome toasted nut flavor that adds a different element to this salad and takes it up a notch!
I do recommend that if you’re planning on making this salad the day before to add the almonds right before serving. If the almonds sit in the orzo salad overnight they tend to lose their crunch and the crunch is the best part!
We ate this for dinner last week with the Dijon Maple Glazed Salmon and whoazer best meal ever! Both of the flavors went so well together! It is easy enough for a school night and fancy enough for a weekend dinner with friends.
Either way, I hope you give this salad a try! Bon Appetite! 🙂Print
- 1 lb. orzo
- 1/2 cup sun-dried tomatoes, diced (use the ones in olive oil because they still have moisture in them)
- 15 oz. can whole artichokes, fined diced (drained)
- 1 orange bell pepper, fined diced
- 3 green onions, finely sliced
- 2 tablespoons basil, thinly sliced
- 2 oz. slivered almonds
White Balsamic Dressing:
- 1 garlic clove, minced
- 1 tablespoon dijon mustard
- 1 tablespoon raw honey
- 1/4 cup white balsamic vinegar
- 1/3 cup olive oil
- salt & pepper to taste
- In a small bowl, add garlic clove, dijon mustard, honey, white balsamic, olive oil, salt, and pepper. Whisk to combine and set aside.
- Heat a saute pan to medium high heat, add almonds and toast for 2-3 minutes. Stirring on occasion so as not to burn. Remove from pan when slightly browned and place on plate.
- Bring a large pot of water to boil. Add in orzo and cook until al dente according to package instructions, about 8-10 minutes.
- Drain pasta and place in a large bowl, add in sun dried tomatoes, artichokes, orange bell pepper, green onions, basil, and dressing.
- Toss to combine.
- Add toasted almonds right before serving. Toss to combine and serve!
- Serving Size: 1/2 cup
- Calories: 209
- Sugar: 5 g
- Sodium: 71 mg
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!