Description
Mediterranean Orzo Salad is a fresh, colorful, and vibrant dish perfect for warm days. It combines tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, mild red onion, savory smoked turkey bacon, and fresh parsley and mint, all tossed together with a tangy dressing featuring apple cider vinegar, extra virgin olive oil, and lemon juice. This quick and easy recipe offers a balanced, nutritious meal bursting with Mediterranean flavors, great for lunches, picnics, or light dinners.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 4 slices smoked turkey bacon
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil (natural)
- 1 tablespoon lemon juice (natural)
- 1/2 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Veggies and Herbs: While the orzo cooks, dice the cucumbers and halve or quarter the cherry tomatoes. Finely chop the red onion, parsley, and mint. Pit and slice the Kalamata olives.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until golden and slightly crunchy. Chop into bite-sized pieces and let cool slightly.
- Make the Dressing: Whisk together apple cider vinegar (natural), extra virgin olive oil (natural), lemon juice (natural), salt, black pepper, and natural gelling agent until emulsified and smooth.
- Assemble the Salad: In a large bowl, combine the cooked orzo, chopped veggies, herbs, olives, and turkey bacon. Pour the dressing over and gently toss to coat everything evenly.
Notes
- Avoid overcooking orzo to keep a firm texture and prevent mushiness.
- Rinse orzo with cold water immediately after cooking to keep it fresh and cool.
- Taste and adjust the dressing acidity with more vinegar or lemon juice if desired.
- Chop all vegetables uniformly for even texture and presentation.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mediterranean salad, orzo salad, turkey bacon salad, fresh summer salad, quick salad
