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–+ servings
5 from 5 votes
Smoky Mediterranean Orzo Salad on white platter
Smoky Mediterranean Orzo Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Packed with loads of bold and tangy flavour, this Mediterranean Orzo Pasta Salad will please almost everyone. Below I give you a wee menu of options to take it from hearty side salad to protein-packed lunch or dinner salad.

Course: Side Dish
Cuisine: Greek, Mediterranean, vegan
Keyword: orzo, pasta, salad
Servings: 6 servings
Calories: 239 kcal
Author: kellie anderson
Ingredients
  • 1 medium eggplant cubed into bite-sized pieces - 1-inch cubes
  • 4 garlic cloves in their skins
  • 1 tbsp extra virgin olive oil plus more if liked
  • 200 g orzo pasta
  • 10 smoked tomatoes in oil sliced; OR non-smoked, sun-dried tomatoes in olive oil
  • 1 small preserved lemon minced
  • 3 tbsp chopped fresh mint
  • 3 tbsp chopped fresh parsley
  • 6 artichoke hearts in oil sliced
  • 1/2 habanero chilli pepper deseed and chopped - optional
  • black pepper to taste
  • 1 small lemon juiced
  • 8 Kalamata olives de-stoned and sliced
Instructions
  1. Preheat your oven to 180C fan/200C/400F.

  2. Toss the chopped eggplant and the garlic cloves in one tablespoon of the olive oil. Lay them in an even layer on a baking tray and roast until the eggplant is soft and lightly browned - about 30 minutes, stirring all after 20 minutes.

  3. While the eggplant and garlic are roasting, boil the orzo according to package directions. Or, about seven minutes if there are no instructions. Drain and rinse with cool water, then set aside.

  4. Add the remaining oil to a jug or cup, along with one tablespoon of oil from the tomatoes. Also add the lemon juice, some pepper, minced habanero chilli if using (it's adds a lovely, fruity-hot taste); squeeze in the roasted garlic (pinch one end of the garlic off, and then squeeze). Mash the garlic with a fork, then beat everything until amalgamated.

  5. Add the cooked orzo to a serving bowl, followed by the chopped smoked tomatoes, the eggplant, artichoke heart slices, chopped herbs and sliced Kalamata olives. Pour over the dressing, toss, and serve.

Recipe Notes

Make it a meal! Add in sauteed prawns/shrimp, grilled tofu, cooked beans or legumes (like chickpeas or borlotti).

Variations: add one or more of the following

Roasted red pepper 

Roasted cauliflower

Thin slivers of raw broccoli

Feta cheese or goat's cheese

Chickpeas or borlotti beans

Cooked runner beans or green beans (sliced)

Sauteed or thinly-sliced raw zucchini

Fresh cherry tomatoes

Toasted seeds, such as pine nuts

Chopped cucumber

Add Dijon mustard to the dressing in place of the chilli (it's nice to have some kind of "bite")

Black garlic in place of the roasted garlic

Fresh, minced garlic

Nutrition Facts
Smoky Mediterranean Orzo Salad
Amount Per Serving
Calories 239 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 265mg12%
Potassium 371mg11%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin A 727IU15%
Vitamin C 29mg35%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.