- 1 cup Orzo
- 14 ounce can Organic Chickpeas
- 0.3 cup, sliced Sicilian Pitted Olives
- 0.25 cup, chopped Marinated Artichokes
- 0.25 cup, chopped Roasted Red Peppers
- 0.5 cup, chopped Cucumber
- 0.5 cup, chopped Cherry Tomatoes
- 0.25 cup, chopped Red Onion
- 4 Tablespoons Organic Extra Virgin Olive Oi
- 2 Tablespoons Caprese Basil Vinegar Glaze
- 1 Lemon
- 5 Fresh Basil Leaves
- 2 Tablespoons, chopped Italian Parsley
- 0.25 cup, crumbled Feta Cheese
Colorful, easy to make Italian orzo salad.
This recipe uses the short pasta orzo, is packed with vegetables and savory feta cheese.
Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice!
It takes less than 20 minutes to make and is vegetarian.
The best thing to bring to a summer potluck, BBQ or picnic is a pasta salad.
The flavor, color and texture combination is a winner every time! What’s better than an Italian inspired orzo salad?
I’ve partnered with Flora Fine Foods to create this recipe using a few of their high quality, directly imported from Italy foods!
The best Italian salad consists of a mixture of fresh and marinated vegetables.
I like to keep it colorful, add lots of texture and flavors.
This recipe is sponsored by Flora Fine Foods.
Cook The Orzo
Fill up a pot with water about 3/4 of the way full then bring it to a boil.
Once at a rolling boil, slowly add in the orzo to the water and stir for a few seconds.
Set a timer for 3 minutes, then stir and check if the orzo is done.
It will take 3-4 minutes for the orzo to be cooked.
After the orzo is fully cooked, drain the pasta, give it a quick rinse and move it to your salad bowl or platter to cool.
Prep The Vegetables
Slice your olives, chop your artichokes and roasted red bell pepper and add them to the orzo.
Next, wash and chop the cucumber and cherry tomatoes.
Peel and finely chop the red onion.
Wash and finely chop the parsley and wash and rip up the basil leaves.
Add everything to the orzo and add crumbled feta as well.
Toss your salad then make the dressing.
Make The Dressing
In a bowl, combine the juice of 1 lemon and the olive oil then drizzle it over the salad.
Lastly, add a generous drizzle of the caprese basil vinegar glaze and serve!
If you are making this salad ahead of time and plan to bring it to a party hold off on adding the dressing until you are ready to serve it.
About Flora Fine Foods
For over 40 years, Flora Fine Foods has been supplying customers and restaurants alike with the highest quality and authentic Italian imported foods.
Started by John Flora in 1974, Flora Fine Foods began importing olive oil from Mr. Flora’s native region of Puglia, and tomatoes from the San Marzano region of Campania.
To learn more about Flora Foods and shop their products go to https://florafoods.com/