Orzo Salad with Basil Sherry Vinaigrette
Brighten up your table with this vibrant and flavorful Orzo Salad with Basil Sherry Vinaigrette! Perfect as a side dish or a light meal, this Mediterranean-inspired recipe features tender orzo pasta tossed with juicy cherry tomatoes, crisp cucumber, red onion, briny Kalamata olives, and creamy crumbled feta. The star of the dish is the silky, herbaceous basil sherry vinaigrette—a tangy blend of sherry vinegar, fresh basil, Dijon mustard, and a touch of honey, bringing a delightful balance of freshness and depth. Ready in just 25 minutes, this chilled salad is ideal for meal prep, picnics, or easy entertaining. Garnish with extra basil and serve cold or at room temperature for an irresistible dish that's as healthy as it is delicious.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 4 cups Water
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Kalamata olives, pitted and halved
- 1 cup Fresh basil leaves
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add 1 cup of orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
Drain the cooked orzo and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the orzo cools, prepare the vegetables. Cut 1 cup of cherry tomatoes in half, dice 1 medium cucumber, and finely chop half a medium red onion. Set aside.
In a blender or food processor, combine 1 cup of fresh basil leaves, 1/4 cup of extra-virgin olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 minced clove of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until the dressing is smooth and emulsified. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, 1/2 cup of crumbled feta cheese, and 1/4 cup of Kalamata olives.
Pour the basil sherry vinaigrette over the salad and toss well to coat all ingredients evenly.
Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld. Serve cold or at room temperature as a side dish or a light meal.
Garnish with additional fresh basil leaves, if desired, before serving.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 21.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 949 mg | 20% | |
*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.
