There is something about orzo that I love. I honestly do not know why…I just do. Little bits of pasta that taste good with everything! I think my first experience with orzo was when I was a kid and my mom made it with some butter, salt, pepper and parmesan. Simple. Comforting. Delicious.
I remember it being in soups, side dishes and salads since then. It was so versatile and seemed to go well with whatever veggies, cheese, or protein I added to it. Last summer I remember tossing it with grilled red onions, zucchini, red peppers and shrimp. Sprinkled with a little parmesan and it was a perfect summer supper.
This orzo dish is mediterranean inspired. Perfect as a side dish, or toss in some shrimp or chicken and make it a meal. It is full of hearty ingredients and topped with a zesty vinagrette. Another great orzo dish to add to my (seemingly) obsession with this pasta!
Mediterranean Orzo Salad
2 cups cooked orzo, drained and rinsed under cold water
1 cup artichoke hearts
1/2 cup oil packed sun dried tomatoes, cut into strips
1/2 cup kalamata olives, sliced
1/4 cup scallions, thinly sliced
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
1/4 cup chopped flat parsley
1 large clove garlic, minced
2 tblsp white wine vinegar
1 tsp dijon mustard
1 tsp dried thyme
1/4 cup olive oil
1/2 tsp salt
freshly ground black pepper
Combine dressing ingredients in jar and shake well. Mix pasta, artichokes, olives , tomatoes, and scallions together. Pour dressing over and toss gently to coat. Top with feta, pine nuts and parsley. Serve and enjoy!