Summary

Mediterranean Orzo Salad is a hor d'oeuvre that serves 10. One serving contains 399 calories, 11g of protein, and 22g of fat. For $1.97 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It is brought to you by Foodista. If you have red wine vinegar, evoo, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 80%. Users who liked this recipe also liked Mediterranean Orzo Salad, Mediterranean Orzo Salad, and Mediterranean Orzo Salad.

Instructions

Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes. Drain and set aside. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees. Remove from oven and set aside. Heat two tablespoons of EVOO on medium heat in a non-stick pan. Saute chopped green onions for approximately 2 minutes. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo. Saute for 3-4 minutes for flavors to combine and absorb into the orzo. Remove from heat. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO. Mix well. Can be refrigerated or served immediately.

Ingredients

• 1 orzo
• 2 Kosher salt
• 3 pine nuts
• 4 EVOO
• 5 green onions, chopped
• 6 Italian parsley, chopped
• 7 Juice and zest of 1 lemon
• 8 cucumber, diced
• 9 green bell pepper, chopped
• 10 cherry tomatoes
• 11 red onion, finely chopped
• 12 pepperoncinis, sliced
• 13 pepperoncinis, sliced
• 14 crumbled feta cheese
• 15 red wine vinegar

Directions

• 1 Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes.
• 2 Drain and set aside.
• 3 While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees.
• 4 Remove from oven and set aside.
• 5 Heat two tablespoons of EVOO on medium heat in a non-stick pan.
• 6 Saute chopped green onions for approximately 2 minutes.
• 7 Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo.
• 8 Saute for 3-4 minutes for flavors to combine and absorb into the orzo.
• 9 Remove from heat.
• 10 In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture.
• 11 Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO.
• 12 Mix well. Can be refrigerated or served immediately.