Orzo Olive Salad

This simple and satisfying orzo and olive salad is a perfect side dish for summer cookouts. Packed with flavor from the briny olives and salty feta, it is hard to stop eating. I also love to make a big batch of this to eat as lunch throughout the week.

INGREDIENTS:

This recipe comes together with just a few key ingredients. I am loving orzo these days. It is a pasta shaped like a larger grain of rice but it has a very satisfying texture. For the olives, but them pitted, it will make your life so much easier. Give the pitted olives a rough chop and they will be ready to go. Add the chickpeas for a bit of protein, a little red onion, salty feta and a simple lemony dressing to pull this whole salad together. 

PROCESS:

This is a simple salad, put it all in a bowl and mix. I do make the simple lemony dressing in a smaller bowl before and then pour over the bowl with the rest of the ingredients. The one tip I have is to mix everything together while the orzo is still a little warm. It helps pull out the flavor of the olive and the orzo absorbs some of the dressing flavor. 

BENEFITS: 

The best benefit of this dish is its simplicity. Few ingredients, thrown in a bowl and enjoyed. It is a great make ahead dish as well. It stores well in the fridge but I think it is best enjoyed at room temp so I would pull it out a little bit before you’re ready to dig in. 

IF YOU LIKE THIS RECIPE:

If you are looking for salads to bring to a cookout I have a few great options... This simple macaroni salad is my take on a classic, light and delicious. This sweet potato black bean salad, with a tangy dressing that is a perfect match for the roasted sweet potatoes. I also love this chickpea and feta salad, for an easy protein packed salad. 

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Orzo Olive Salad

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

Salad

• 1 box of orzo, cooked according to package directions
• 1 cup kalamata olives, roughly chopped
• 1/2 cup red onion, diced
• 1 can chickpeas, drained and rinsed
• 1 cup crumbled feta

Dressing

• juice and zest from 1 lemon (about 1/4 cup juice and 1+ teaspoon of zest)
• 3 tablespoons olive oil
• 1 large clove garlic, minced or grated
• 1 tablespoon agave or honey
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano

Instructions

1. COMBINE: In a large mixing bowl, add the orzo, olives, chickpeas, red onion and crumbled feta, toss to combine.
2. MIX: In a small bowl combine all the ingredients for the dressing and mix well.
3. POUR: Pour the dressing over the salad bowl and mix everything together until the dressing is coating the salad. Enjoy!