Tuscan-Style Orzo Salad
This Orzo Pasta Salad is the taste of summer in a bowl! Tender orzo, Kalamata olives, sun-dried tomatoes, and fresh basil come together with a zesty lemon dressing and topped Pecorino Romano (or feta). Finished with balsamic glaze and olive oil for extra flavour. Serve it as a light lunch or pair it with roasted chicken or salmon for a heartier meal. Great for meal prep, and the flavours get better as it sits!
Ingredients
Salad
- 1 lb orzo pasta cook according to package
- ½ lb Kalamata olives pitted and chopped
- ½ cup diced red onion
- 12 oz sun-dried tomatoes packed in oil, drained and chopped
- 1 cup thinly sliced spinach or arugula
- 3 tbs thinly sliced fresh basil
- ½ tsp ground black pepper
- Salt to taste
- ½ tsp dried oregano
Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- Grated zest from 1 lemon
- ¾ cup grated Pecorino Romano cheese or ¼ cup crumbled feta
- 1-2 cloves Roasted garlic optional mashed (see note)
Finishing
- Balsamic glaze for drizzling (optional)
- Extra drizzle of olive oil optional
Instructions
- In a large pot, bring water to a boil and stir in ½ teaspoon salt. Add the orzo and cook according to the package directions until al dente.
- Drain the pasta well and transfer it to a large serving bowl.
- Let the orzo cool for 5–10 minutes.
- Meanwhile, make the dressing: In a small bowl, whisk together the olive oil, lemon juice, and lemon zest. Stir in the roasted garlic (if using).
- Add the chopped olives, red onion, sun-dried tomatoes, spinach or arugula, basil, and oregano to the orzo. Gently toss to combine.
- Pour the dressing over the salad. Add the black pepper and salt to taste, then toss until everything is evenly coated.
- Fold in the Pecorino Romano cheese (or feta).
- Serve at room temperature or chill until ready to serve. Finish with a drizzle of balsamic glaze and extra olive oil if desired.
Notes
- Roasted Garlic Tip: To make roasted garlic, wrap 1–2 cloves in foil with a little olive oil and bake at 400°F (200°C) for about 15–20 minutes, until soft and golden.
- Make-Ahead: This pasta salad can be prepared ahead of time and stored in the refrigerator for up to 5 days. The flavours improve as it sits!
- Cheese Variations: If Pecorino Romano isn’t available, you can substitute it with Parmesan cheese for a milder flavour.
- Vegetarian Option: To keep the dish vegetarian, use Pecorino Romano or feta as your cheese and skip the meat.
- Serving Suggestions: Serve as a side with grilled meats or seafood, or enjoy it as a light lunch. For a heartier version, add in grilled chicken, shrimp, or roasted salmon.
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