This Mediterranean orzo salad is one of those effortless dishes that feels both fresh and comforting at the same time.
Sweet caramelized onions, bright lemon, fragrant fresh herbs, and the delicate crunch of toasted almonds come together in the most beautiful way in this vibrant Mediterranean orzo salad.
It is fresh, light, and full of flavor, yet satisfying enough to enjoy straight from the bowl with a chilled glass of wine close by.
But what truly sets this recipe apart is the caramelized red onions. Taking the extra few minutes to slowly cook them transforms the entire salad, bringing out their natural sweetness and creating the perfect balance against the tangy lemon vinaigrette, briny capers, and fresh herbs.
It is those simple little touches that make a recipe memorable.
And if you are serving this to little picky eaters, do not be surprised when the bowl empties quickly.
The sweet onions and tender orzo make this salad incredibly approachable and family-friendly, so I highly recommend making a little extra because everyone always comes back for seconds.
In this Article
- What is orzo pasta?
- A Note From Giangi
- Ingredients needed to make this recipe
- Step by step on how to make this delicious orzo salad recipe
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this orzo salad recipe?
- Variations and Substitutions
- Storing
- If you enjoy this recipe, you may want to try my other recipes.
- Mediterranean Orzo Salad with Lemon and Herbs
What is orzo pasta?
Orzo pasta looks like rice but is made from whole grain, semolina, or white flour.
The shape resembles a grain of rice and cooks relatively quickly. It’s ideal for cold pasta dishes and is often paired with vegetables, typically served as a side dish.
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil is used to caramelize the onions and to coat the orzo pasta once cooked, preventing it from sticking together.
Unsalted butter added to the oil allows for a great caramelization of the onions. I always use unsalted butter in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Red onion is milder in flavor once it is cooked. Here, it adds a layer of sweetness that balances well with the lemon vinaigrette and fresh herbs.
Garlic clove, it would not be Mediterranean if garlic were not involved. Just one garlic clove leaves an amazing flavor once softened while cooking with the brown sugar and onions.
Brown sugar is pure sweetness, but do not worry, it is not overpowering and is quite a welcome flavor.
Orzo pasta is the start of this dish. Choose your favorite brand, and make sure that the grains are longer.
Lemon juice is used to create the lemony dressing.
Basil and flat-leaf parsley, finely chopped, add a perfect, bold flavor to your orzo salad recipe.
Capers: rinse them well to remove the brine or salt, depending on the variety you are using.
Slice almonds, lightly toast them, add half to the pasta and mix with the dressing, then sprinkle the other half over your final dish.
Salt and pepper only if needed, as the herbs already add plenty of seasoning to your dish.
Step by step on how to make this delicious orzo salad recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Start by bringing a large pot of salted water to a rolling boil, then cook the orzo pasta according to the package instructions. Drain once done, then place in a bowl and lightly sprinkle with olive oil to coat the orzo pasta. Set aside to cool off completely.
- Meanwhile, in a skillet, sauté the red onions with 1 tablespoon olive oil and unsalted butter for about 10 minutes, until they begin to caramelize.
- Add the finely chopped garlic and brown sugar and continue cooking for another 2 minutes.
- In a small bowl, whisk together the remaining olive oil and lemon juice and set aside.
- Add the orzo to the caramelized onions, then add the lemon vinaigrette, basil, parsley, capers, and half of the toasted almonds.
- Mix well, then place the Mediterranean orzo salad on a serving dish and sprinkle the remaining almond slices over it.
Equipment Needed
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Giangi’s Pro Tips
- This orzo salad will feed 4 people as a main course or 6 as a side dish.
- As you may have noticed, I use no salt or pepper in this recipe; they’re optional in the recipe card. The basil’s natural pungency and flavor add a peppery layer, while the capers bring saltiness.
What dishes can you enjoy with this orzo salad recipe?
This Mediterranean orzo salad can fly solo, and it is perfect for all outdoor parties and weekend brunches. It can be served as the main dish or a side.
When served as a side, it pairs well with lemon chicken piccata or London broil marinade with balsamic glaze.
Another great pairing is with BBQ marinated chicken, or my favorite, the oven takes care of it all, chicken spatchcocked.
Variations and Substitutions
To keep with the Mediterranean flavors, feel free to add:
- sliced cherry tomatoes,
- sliced cucumbers,
- Feta cheese is served only at the time, as the feta does not store well with this salad.
- Chopped green olives can be added to it.
Storing
Store: This salad will store well in an airtight container in the refrigerator for up to 3 days. Just remember that the orzo pasta will soak up the dressing, so you may want to add a touch of oil and lemon juice.
If you enjoy this recipe, you may want to try my other recipes.
Mediterranean Orzo Salad with Lemon and Herbs
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 red onion, small and finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon brown sugar
- 1½ cups orzo pasta
- ¼ cup olive oil
- 1 lemon, juiced
- ¼ cup basil, finely chopped
- ¼ cup flat leaf parsley, finely chopped
- 2 tablespoons capers, rinsed
- ¼ cup sliced almonds, lightly toasted
- salt and pepper, optional
Instructions
- In a pan, sauté the red onion in 1 tablespoon of olive oil and butter for about 10 minutes, until caramelized. Add the garlic and brown sugar, and continue cooking for about another 2 minutes.
- Cook the orzo pasta in boiling salted water according to the packaging instructions. Drain, set aside, and lightly sprinkle with olive oil. Mix well to coat the orzo pasta, then let it cool completely.
- Whisk together the remaining olive oil and lemon juice, then set aside.
- Add the orzo to the caramelized onions, then add the lemon oil mixture, basil, parsley, capers, and half of the toasted almonds. Mix well and place it on a serving dish. Sprinkle the remaining almonds before serving.
Equipment
Notes
- This orzo salad will feed 4 people as a main course or 6 as a side dish.
- As you may have noticed, I use no salt or pepper in this recipe; they’re optional in the recipe card. The basil’s natural pungency and flavor add a peppery layer, while the capers bring saltiness.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: French
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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