Mediterranean-Style Orzo Salad Mediterranean-Style Orzo Salad

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

We’re all for root vegetables but—let’s be honest—we can’t wait for summer salad season, with its fresh ingredients ready to be tossed with a tangy vinaigrette and enjoyed alfresco. It only follows, then, that this full-flavoured orzo recipe has us giddy at the thought of digging in.

  • Prep time 25 minutes
  • Total time 35 minutes
  • Credits : Canadian Living




In saucepan of boiling water, cook orzo according to package directions until al dente, 7 to 10 minutes (do not overcook). Drain and rinse with cold water; transfer to large bowl.

Add tomatoes, cucumbers, red and yellow peppers, green and kalamata olives, feta and red onion; mix gently.

In glass jar with lid, add olive oil, mayonnaise, white wine and balsamic vinegars, Dijon, shallot and oregano; season with salt and pepper. Close jar and shake vigorously until well combined. Pour vinaigrette over salad; toss to combine. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days. If salad seems dry after a few days, add a drizzle of olive oil to revive it.)

Nutritional facts Per serving: about

  • Calories 490
  • Total fat 27 g
  • Saturated fat 6 g
  • Cholesterol 15 mg
  • Sodium 775 mg
  • Total carbohydrate 50 g
  • Fibre 4 g
  • Sugars 5 g
  • Protein 11 g
  • Iron 2.9 mg
Share X
Lunch & Dinner

Mediterranean-Style Orzo Salad