Mediterranean Orzo Salad

11 steps · 45 min total

1. 01

   Cook the Orzo

   Bring a pot of water to a rapid boil. Generously salt the water, then add the orzo and cook until tender, which should take about 7–9 minutes.
2. 02

   Drain Orzo

   Drain the cooked orzo and set it aside to cool slightly.
3. 03

   Toast Pine Nuts

   While the orzo cooks, spread the pine nuts in a single layer on a baking sheet. Toast them in a 400 degree oven until lightly golden, then remove and set aside.
4. 04

   Heat Olive Oil

   Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.
5. 05

   Sauté Green Onions

   Add the chopped green onions to the pan and sauté for about 2 minutes, until they soften slightly.
6. 06

   Add Aromatics and Orzo

   Stir in the parsley, lemon juice, lemon zest, toasted pine nuts, and the cooked orzo.
7. 07

   Combine Flavors

   Continue to sauté for 3–4 minutes, letting the ingredients warm through and the orzo absorb the aromatic flavors.
8. 08

   Remove from Heat

   Remove the pan from the heat.
9. 09

   Combine Vegetables

   In a large bowl, add the chopped cucumber, green bell pepper, cherry tomatoes, red onion, and pepperoncinis to the orzo mixture.
10. 10

    Add Feta and Dressing

    Stir in the crumbled feta cheese, red wine vinegar, and the remaining 6 tablespoons of olive oil.
11. 11

    Mix and Serve

    Mix everything thoroughly to combine. The salad can be served immediately, or you can refrigerate it to let the flavors meld further.