Ina Garten Greek Orzo Salad

Ina Garten’s Greek Orzo Salad is made with orzo, chickpeas, red Holland bell pepper, red onion, capers, fresh dill, Greek feta, Kalamata olives, baby arugula, and lemon juice. This delicious Greek Orzo Salad recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 6 people.

This Greek Orzo Salad Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1 cup orzo (about 8 ounces)
• Kosher salt and freshly ground black pepper
• ¼ cup freshly squeezed lemon juice, plus extra for serving (2 lemons)
• ½ cup good olive oil
• 1 cup canned chickpeas, rinsed and drained
• ½ cup (¼-inch) diced red Holland bell pepper
• ½ cup (¼-inch) diced red onion
• 3 tablespoons capers in brine, drained
• 3 tablespoons minced fresh dill
• 4 ounces Greek feta, ½-inch diced (not crumbled)
• ½ cup Kalamata olives, pitted and halved lengthwise
• 2 cups baby arugula
• ½ lemon, thinly sliced, for serving

How To Make Greek Orzo Salad?

1. Cook the Orzo: Bring 6 cups (1.5 liters) of water to a boil in a large saucepan, add 1 tablespoon of salt, then the orzo; return to a boil, reduce heat, and simmer for 8 to 10 minutes until al dente. Drain and transfer to a large bowl.
2. Make the Vinaigrette: Whisk together ¼ cup (60 ml) lemon juice, ½ cup (120 ml) olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup (240 ml) glass measuring cup.
3. Combine Ingredients: Pour the vinaigrette over the warm orzo and stir well. Gently mix in the chickpeas, diced bell pepper, diced onion, capers, dill, diced feta, and halved olives.
4. Finish the Salad: Just before serving, stir in the 2 cups of arugula, add lemon slices, a squeeze of lemon juice, and taste for seasoning adjustments.
5. Serve: Enjoy the salad warm or at room temperature.

Recipe Tips:

• Cook the Orzo Firm: Cook the orzo until it’s al dente, which means it should be firm but not hard. This way, it won’t get mushy in the salad.
• Use Fresh Ingredients: Choose fresh herbs and vegetables. Fresh dill and ripe bell peppers will make your salad taste much better.
• Let It Rest: After mixing everything, let the salad sit for at least 10 minutes. This helps the flavors blend well.
• Taste and Adjust: Before you serve, taste the salad. You might want to add more salt, pepper, or lemon juice to make it just right.
• Serve at Room Temperature: This salad tastes best at room temperature. If it’s been in the fridge, take it out for a few minutes before serving.

How To Store Leftovers?

• Refrigerate: First, let the leftover Greek Orzo Salad cool until it reaches room temperature. Then, place it in an airtight container and refrigerate. The salad will stay fresh for up to 3 days.
• Freeze: Freezing Greek Orzo Salad is not recommended because the texture of the ingredients, especially the feta and arugula, can change and become watery once thawed. If you choose to freeze it, store it in an airtight container for up to 2 months.

Nutrition Facts

Serving Size: 1 cup

• Calories: 200
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 630mg
• Potassium: Not specified
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 8g

Try More Ina Garten Recipe:

• Ina Garten Warm Vegetable & Grain Bowl
• Ina Garten Winter Greens With Stilton & Hazelnuts
• Ina Garten Shellfish & Chorizo Stew
• Ina Garten Brussels Sprouts Pizza Carbonara