Orzo Pasta Salad with Mediterranean Flare

Ingredients

- 1 cup orzo pasta
- 1/2 cup black olives, sliced
- 1/2 cup mini pepperonis
- 1 green bell pepper, diced
- 1/4 cup sliced pepperoncini
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 3/4 cup Italian salad dressing
- 2 tablespoons mixed herbs (such as basil, oregano, and parsley), chopped
- 1/2 pound cooked meat (such as grilled chicken or turkey), diced
- 1/2 red onion, finely diced
- 1 small zucchini, thinly sliced
- 1 jalapeño, sliced thin (seeds removed for less heat)
- 1 cup garbanzo beans (canned), rinsed and drained
- 1/4 cup Parmesan cheese, grated

Instructions

1. Cook the Orzo Pasta:
- Bring a large pot of salted water to a boil on the stove.
- Add 1 cup of orzo pasta and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Drain the pasta, then rinse with cold water to stop the cooking process. Set aside.

2. Prepare Vegetables and Meat:
- While the pasta is cooking, dice the green bell pepper, red onion, and zucchini. Slice the pepperoncini, jalapeño, and cherry tomatoes.
- Cube the fresh mozzarella and dice the cooked meat.

3. Combine Salad Ingredients:
- In a large mixing bowl, combine the cooked orzo, olives, mini pepperonis, green bell pepper, pepperoncini, cherry tomatoes, mozzarella, diced meat, red onion, zucchini, jalapeño, and garbanzo beans.

4. Add Dressing and Herbs:
- Pour 3/4 cup of Italian salad dressing over the salad mixture.
- Add the chopped herbs, and gently toss everything together until well combined. Adjust the seasoning with salt and pepper to taste.

5. Finish with Cheese:
- Sprinkle the grated Parmesan cheese over the top of the salad.

6. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with additional fresh herbs if desired.

Total Time

PT50M
50 minutes

Type of Dish

Lunch

Keywords

Orzo pasta salad, Mediterranean salad, lunch recipe, easy pasta salad, Italian dressing, fresh mozzarella, zucchini salad, summer salad, quick lunch, healthy lunch

Recipe Yield

Feeds 4 adults

Calories

Total: 1,680 calories

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