Mediterranean Orzo Salad

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Mediterranean Orzo Salad

I made this delicious dish to go with some Pita’s I was making. It was amazing, I ate the leftovers for days all by themselves and had to force myself not to make more.  I’m planning on making this many more times, especially this summer for BBQ’s!  I think it’s a wonderful addition to any picnic type menu!  It can be made days in advance and could easily be kept on ice and still remain great!

I will post the Pita recipe next week, trust me, you’ll want to come back for it!  They are an amazing pair AND you could make it in advance for a quick weeknight dinner!

  • 1 Tbsp + 1 tsp dried basil, more to taste
  • 1 box (16 ounces) orzo pasta
  • 1 cup red bell pepper, chopped in small pieces
  • 1 can (2¼ ounces) sliced, ripe olives drained
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil

 

  1. Cook orzo, rinse with cold water. Set aside.
  2. In a small bowl, mix together seasoning mix, sugar, vinegar and olive oil.  Set aside.
  3. In a larger bowl, combine all ingredients EXCEPT basil.  Mix well.
  4. Refrigerate for at least 2 hours.  The longer it is refrigerated (a couple of days perhaps) the more the flavors will meld.  Just be sure and mix again before serving.
  5. Garnish with basil.

*Great for picnics and cookouts!

**Can be made up to 2 days ahead of time!

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