Sandra This refreshing and simple Bobby Flay Orzo Salad is perfect for a quick lunch or a light dinner. Packed with colorful veggies, chickpeas, and tangy feta, it’s tossed with a zesty homemade Greek dressing for an extra burst of flavor. Serve it as a side dish or on its own for a healthy, satisfying meal, ready in about 50 minutes.
Bobby Flay Orzo Salad Recipe Ingredients
For the Greek Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, or to taste
- Freshly ground black pepper
For the Salad:
- 1 ½ cups dry orzo pasta
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves, roughly chopped
How To Make Bobby Flay Orzo Salad
- Cook the Orzo: Bring a large pot of generously salted water to a boil. Add the orzo and cook until it is al dente, according to the package directions.
- Cool the Orzo: Drain the pasta and briefly rinse it with cold water to stop the cooking process. Toss it with a little olive oil to prevent it from sticking, then spread it out on a baking sheet to cool down completely. This is a key step.
- Make the Greek Vinaigrette: While the orzo cools, make the dressing. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, oregano, and sea salt. Whisk or shake vigorously until the dressing is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- Dress and Serve: Pour the dressing over the salad. Add half of the fresh herbs and a sprinkle of black pepper, and toss everything together well. Garnish with the rest of the fresh herbs on top and serve.
Recipe Tips
- How to get fluffy, non-mushy pasta salad? The secret is to cool the cooked orzo completely before you mix it with the other ingredients. Spreading it on a baking sheet, as the recipe suggests, allows it to cool quickly and prevents the grains from becoming sticky and clumping together.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead salad. For the best result, combine the cooked orzo, the vegetables, and the dressing and store it in the fridge. Wait to fold in the fresh herbs and the feta cheese until just before serving to keep them from wilting and getting soggy.
- How to get the best flavor? Using a mix of fresh herbs, like basil and mint, provides a wonderful, bright flavor that is the hallmark of a great summer pasta salad. Don’t be shy with them!
- What if I don’t have orzo? This salad is very versatile. You can easily substitute the orzo with another small pasta shape, like ditalini or small shells, or even with a grain like quinoa or farro for a different texture.
What To Serve With Orzo Salad
This is a wonderfully versatile Mediterranean-style side dish that is hearty enough for a light lunch. It pairs perfectly with:
- Grilled chicken, salmon, or shrimp
- Lamb kebabs or burgers
- As part of a larger meze or antipasto platter
How To Store Orzo Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, if you know you will have leftovers, it’s best to store the fresh herbs and feta separately and add them to your portion just before eating.
- Serving Leftovers: This salad is delicious served cold or at room temperature. If it seems a bit dry after being in the fridge, you can refresh it with an extra drizzle of olive oil and a squeeze of lemon juice.
Orzo Salad Nutrition Facts
- Serving: 1 serving
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 25g
- Saturated Fat: 7g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Orzo is a small pasta shape with a lot of surface starch, which can make it sticky. The two most important tricks to prevent this are to toss the drained pasta with a small amount of olive oil and to spread it on a baking sheet to cool quickly.
Yes, easily. As the recipe notes suggest, just top the finished salad with some grilled and sliced chicken breast or some grilled shrimp to turn it into a complete and satisfying meal.
Yes. While feta is classic for a Greek-style salad, crumbled goat cheese or small, fresh mozzarella balls (bocconcini) would also be delicious substitutes.
Bobby Flay Orzo Salad Recipe
Description
A fresh and zesty orzo pasta salad packed with colorful veggies like cucumber and tomato, salty feta, and a bright homemade Greek vinaigrette.
Ingredients
Instructions
- Cook the orzo until al dente; drain, rinse with cold water, toss with a little olive oil, and spread on a baking sheet to cool completely.
- Make the dressing by shaking all the vinaigrette ingredients together in a jar until well combined.
- In a large bowl, combine the cooled orzo with the cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- Pour the dressing over the salad, add half of the fresh herbs, and toss to combine.
- Garnish with the remaining fresh herbs and serve.
Notes
- Cool the Orzo: The most important tip for this recipe is to cool the orzo completely on a baking sheet before mixing; this is the secret to a non-sticky, non-mushy pasta salad.
- Use Fresh Herbs: For the best, most vibrant flavor, don’t skimp on the fresh basil and mint.
- Don’t Dress Too Early: For the best texture, dress the salad just before serving, and wait to add the fresh herbs and feta until the very end to prevent them from wilting or getting mushy.
- Make it Ahead: This is a perfect make-ahead dish. Just keep the dressing, the orzo/veggie mix, and the fresh components (herbs, feta) separate until you are ready to serve.
