Italian Orzo Salad
Created by Linky on July 31, 2025
- Servings: 4-6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #44932
Ingredients
- Kosher salt
- 1 1/4 cups orzo, about 8 ounces/225 g
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 cup zucchini, diced
- 2/3 cup mozzarella balls, mini (ciliegine), halved
- 1/3 cup cherry tomatoes, quartered
- 2/3 cup red peppers, roasted, diced (jarred)
- 1/4 cup black olives, pitted, sliced
- 2 tablespoons basil, fresh, thinly sliced
- DRESSING - Red Wine Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon oregano, dried
How to Make
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Step 1: For the vinaigrette: In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, a few grindings of pepper, and the oregano. Set aside.
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Step 2: Cook the orzo in salted water, stirring occasionally, until al dente, about 8 min. Drain well and transfer to a large bowl. Add half the vinaigrette and toss to combine. Set aside to cool.
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Step 3: In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and cook, stirring occasionally until tender, about 5 minutes. Transfer the mixture to the bowl with the orzo and let cool. NOTE: Skip cooking the zucchini, just add to the orzo.
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Step 4: Lightly toss the mozzarella, tomatoes, red peppers, olives, basil, and the rest of the vinaigrette with the orzo.
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Step 5: Taste for salt, serve.
Nutritional Facts
- Serving Size: 1 (142 g)
- Calories 189.4
- Total Fat - 15.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 6.1 mg
- Sodium - 229 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.2 g
- Protein - 7.9 g
- Calcium - 35.1 mg
- Iron - 1.2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg