Description
Mediterranean Orzo Salad is a vibrant and refreshing dish combining tender orzo pasta, juicy cherry tomatoes, kalamata olives, crunchy cucumber, red onion, fresh parsley, and crispy smoked turkey bacon. Tossed in a zesty dressing of olive oil, lemon juice, apple cider vinegar, and natural seasonings, this salad is perfect served chilled or at room temperature for a healthy, flavorful meal or side.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced if needed
- 4 slices smoked turkey bacon
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Dressing Ingredients
- 3 tablespoons olive oil (natural)
- 2 tablespoons fresh lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (natural)
- 1/4 teaspoon natural gelling agent
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook until just tender, about 7 to 9 minutes. Drain the orzo and rinse under cold water to stop the cooking and cool it down. Drain thoroughly.
- Prepare the Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the fresh parsley. Pit and slice the kalamata olives if needed.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crisp. Remove from heat and allow to cool, then chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, salt, black pepper, and the natural gelling agent until well combined and slightly thickened.
- Combine All Ingredients: In a large bowl, toss together the cooled orzo, cherry tomatoes, cucumber, red onion, kalamata olives, smoked turkey bacon, and fresh parsley. Pour the dressing over the top and mix gently but thoroughly to evenly coat all ingredients.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Cook orzo al dente to avoid mushiness and maintain texture.
- Rinse the cooked orzo in cold water to cool and prevent clumping.
- Use freshly squeezed lemon juice for the best bright flavor.
- Start with a small amount of dressing and add more as needed to keep the salad light.
- Chill the salad before serving to deepen the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it may affect texture and flavor.
- Serve with garnishes like extra parsley or toasted pine nuts for added crunch and presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: Mediterranean salad, orzo salad, turkey bacon salad, summer salad, healthy salad, gluten free salad, flavorful salad
