Checkerboard Orzo Salad
Delight your taste buds with this vibrant and visually stunning Checkerboard Orzo Salad, a Mediterranean-inspired dish that’s as beautiful as it is delicious. Featuring a mix of tender white orzo and striking black orzo (or squid ink orzo) arranged in a checkerboard pattern, this salad combines refreshing cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy crumbled feta for a medley of bold flavors and textures. Tossed in a zesty homemade lemon vinaigrette with hints of Dijon mustard and honey, every bite bursts with bright, herbaceous notes thanks to freshly chopped parsley. Quick and easy to prepare in just 35 minutes, this crowd-pleasing salad can be served chilled or at room temperature, making it perfect for picnics, potlucks, or light dinners. Optimize your meals with this stunning showstopper that’s rich in Mediterranean flavors and a feast for the eyes!
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Recipe Information
Ingredients
- 1 cup White orzo
- 1 cup Black orzo (or squid ink orzo)
- 1 cup Cherry tomatoes
- 1 cup Cucumber, diced
- 0.33 cup Kalamata olives, sliced
- 0.33 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Lemon juice
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Cook the white orzo in a large pot of salted boiling water according to the package directions, typically 7-9 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.
Separately, cook the black orzo in a large pot of salted boiling water according to the package directions, typically 7-9 minutes, until al dente. Drain and rinse with cold water.
While the orzo is cooling, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
In a large serving bowl, combine the white orzo, black orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh parsley.
Drizzle the vinaigrette over the orzo salad and toss to evenly coat all the ingredients.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Before serving, gently toss the salad again and adjust seasoning with additional salt and pepper, if needed.
Serve chilled or at room temperature for a fresh, vibrant presentation.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
