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Peace. Love. Ranch.

Mediterranean Orzo Salad

  • Prep Time 40 min
  • Cook Time 15 min
  • Servings 4-6
  • Print print Print

Ingredients (9)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (2)

  1. 1
    Cook the orzo according to package directions. Drain; rinse with cold water and set aside.
  2. 2
    In a small bowl, whisk the seasoning mix together with the olive oil, vinegar, and sugar until emulsified. In a large bowl, combine the orzo, olives, red pepper, and feta cheese with just enough dressing to lightly coat the salad. Chill covered for at least 2 hours. Serve garnished with the chopped basil.

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16 Reviews

3.8

recommend 75% would recommend this recipe

Rated 1 out of 5 by from The recipe is wrong! Way too much Orzo! I have made this salad before, but I misplaced my old recipe. So I looked here and found all of the ingredients of the salad I had previously made. However, when I cooked the orzo I immediately knew that was way too much pasta. The chilled salad was dry and tasteless! I have now come to find the previous Hidden Valley recipe for this and it was listed under Family Favorites on the old website (before this most recent incarnation of the website). That original recipe calls for 1 CUP - NOT, repeat NOT, 1 Pound of orzo. This current recipe is wrong! Conversely, if you use a pound of pasta, you must double everything else to make it good.
Date published: 2013-04-28
Rated 3 out of 5 by from Mediterranean Orzo Salad Easy enough, this Mediterranean Orzo Salad, was a simple but flavorful recipe. If you do not like Orzo then you should not make this recipe, but I am a lover of Orzo and the HVR was the cherry on the top! Yes, I will make this again, lunch as an option.
Date published: 2022-04-12
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