Mediterranean Orzo Salad with Lemon and Herbs

Mediterranean orzo pasta salad with lemon and herbs served in an oval cream color dish.

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Author: Giangi Townsend

This Mediterranean orzo salad is one of those effortless dishes that feels both fresh and comforting at the same time.

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

US - Metric

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.