Bobby Flay Orzo Salad
Bobby Flay’s Orzo Salad is a cold pasta salad made with orzo—rice-shaped pasta—tossed with Mediterranean ingredients like cucumbers, tomatoes, olives, red onion, and herbs. A simple vinaigrette made from olive oil and lemon juice ties it all together. It’s flavorful, fresh, and customizable for any occasion.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Ingredients
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Orzo pasta – 1½ cups (dry)
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Cherry tomatoes (halved) – 1 cup
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Cucumber (diced) – 1 medium
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Red onion (thinly sliced) – ¼ cup
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Kalamata olives (sliced) – ⅓ cup
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Feta cheese (crumbled) – ½ cup
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Fresh parsley (chopped) – 2 tablespoons
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Fresh mint (optional) – 1 tablespoon
For the lemon vinaigrette:
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Extra virgin olive oil – ¼ cup
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Lemon juice (freshly squeezed) – 2 tablespoons
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Dijon mustard – 1 teaspoon
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Garlic (minced) – 1 clove
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Salt and black pepper – To taste
Instructions
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Cook the orzo – Boil in salted water until al dente, about 7–8 minutes. Drain and rinse under cold water.
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Whisk the vinaigrette – In a small bowl, combine olive oil, lemon juice, Dijon, garlic, salt, and pepper. Whisk until well blended.
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Chop the vegetables – Dice cucumber, slice onion, halve tomatoes, and chop herbs.
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Combine everything – In a large bowl, toss the orzo with vegetables, olives, and feta.
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Add dressing and toss – Pour vinaigrette over the salad and mix well.
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Chill and serve – Refrigerate for at least 30 minutes to allow flavors to meld.
Find it online: https://chefbobbyflayrecipes.com/bobby-flay-orzo-salad/