This strawberry orzo pasta salad features some of my favorite Mediterranean flavors. So little effort to the perfect potluck salad!
I think of orzo pasta as the ingredient for last-minute, intuitive cooks. When in doubt, add orzo. Right?!
For some reason, I most often use it with shrimp, like in this tomato braised shrimp or this Mediterranean shrimp orzo soup. Or, as a vegetarian but filling meal, as with my creamy orzo with garlic, parmesan, and blistered tomatoes. But a common, and perfect, place for orzo pasta is salad.
And when it’s sandal season, my go-to is this strawberry orzo pasta salad.
This orzo pasta salad is one of those happy dishes I love to bring to potluck gatherings or add next to grilled chicken or baked trout. And I know, I just told you that not every Mediterranean salad must have feta cheese, this one does–a good bit of it!
You will find that the feta and lemony vinaigrette –made with our Early Harvest extra virgin olive oil— are a little revelation against the sweetness of strawberries!
Tips for this Mediterranean strawberry pasta salad
This orzo pasta salad is the simplest of recipes, but there is one trick that makes all the difference: mix the hot pasta immediately with the lemon vinaigrette, shallots, and herbs. (The same tip goes Italian Pasta Salad, Greek Pasta Salad, or any good pasta salad for that matter.) Let them sit for a little while–up to one hour at room temperature–so that the flavors blend.
And as is the case with this Mediterranean olive oil pasta, it is important to use quality extra virgin olive oil. Look for organic extra virgin olive oil that’s been cold pressed and with the lowest acidity you can find. I highly recommend our Early Harvest EVOO for this one.
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Mediterranean Strawberry Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: serves 6
Description
This strawberry orzo pasta salad features some of my favorite Mediterranean flavors. So little effort to the perfect potluck salad!
Ingredients
- 8 oz baby broccoli, tough ends removed
- Early Harvest Extra virgin olive oil
- Salt
- 1 1/2 cup orzo pasta
- 1 shallot, minced
- 1 cup minced scallions
- 1 cup packed fresh chopped parsley
- 15–20 fresh basil leaves, torn
- 2 cups baby arugula
- 8 oz. strawberries, sliced
- 3/4 lb feta cheese, cut into cubes or small chunks
Lemon Vinaigrette
- 1/2 cup fresh lemon juice
- 1/2 cup Early Harvest Extra Virgin Olive Oil
- 1 tsp honey
- 1 1/2 tsp salt
- 1 tsp pepper
Instructions
- Heat oven to 400 degrees F. Slice baby broccoli in half length-wise, or cut into even sized pieces. Place on a baking sheet and toss with olive oil and a sprinkle of salt. Roast in heated oven for 15 minutes. Remove from oven and set aside. (optional step, you can use raw broccoli, if you like)
- While broccoli is roasting, cook the pasta. Fill a large pot with water; add salt and olive oil. Bring to a boil and add orzo. Cook to al dente (9-11 minutes). Drain. Transfer the hot pasta to a mixing bowl.
- Quickly make the lemon vinaigrette. Place all vinaigrette ingredients in a small bowl, whisk vigorously to combine.
- Pour the vinaigrette on top of the hot pasta. Add the shallots, scallions, parsley, basil. Toss to combine. Set aside to cool (if you have time, leave it for 1 hour to allow the flavors to blend).
- Once the pasta has cooled, add in the arugula, roasted baby broccoli and strawberries. Toss gently to combine. Finally top with feta cheese chunks. Again, toss very gently; the cheese can mostly remain on top. Enjoy!
Notes
- Recommended for this recipe: Early Harvest Extra Virgin Olive Oil
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Baked
- Cuisine: Mediterranean
More Recipes to Try:
Garlic-Tomato Braised Shrimp Orzo
Mediterranean Roasted Tomato Nachos
I added salmon and quinoa to this dish. This is my go to summer lunch!
Hi Suzy – superb receipts – I have tweaked it a little by dropping the broccoli and adding in mango and blueberries instead – thanks for such a versatile receipe!
Fran B
I’ve made this several times and it is absolutely wonderful! Really delicious, bright, and happy. I’m excited to make it with homegrown strawberries in the summer!
“Strawberries and orzo?” I thought to myself. It turned out to be a delicious combo. Love this for lunch.
So glad!
Hello, I just wanted to ask about the yield because it was confusing me. The recipe says yield = 6, which I am assuming mean 6 servings. But does that mean 6 oz or what? I was just confused about the quantity the recipe produces. Thanks!
Hi Daniella. This recipe will easily feed 6 people or or. The portion size would be a small bowl per person.
Hello
What do you mean but 1 1/2 tsp salad
fresh lemon juice
1/2 cup quality extra virgin olive oil
1 tsp honey
1 1/2 tsp salad
1 tsp pepper
Merci
Thanks for catching the typo, that is 1 1/2 tsp salt. We’ve made the change.
Please put the calorie count on your recipies.
Thank you for stopping in, Elaine. We are looking into ways to do this. Thanks.
This sounds so delicious. It will go perfectly with our 4th of July meal. Thank you.
Hi, I am very excited to try this. I have a question though. For the lemon vinaigrette it says 1-1/2 tsp salad? Perhaps you meant salt?
Hey, Martin! Thanks so much for catching the typo. It is meant to say “salt” not “salad.” We’ve made the correction. Enjoy!
Now this looks perfect!! I was just telling my husband the other day I need to find an orzo salad for an upcoming BBQ we are having. I think this just might be it!! Printed!!
Gloria, thank you! Hope you give it a try soon!
I have some gluten free orzo that is just begging to be used. I never thought of adding roasted broccoli to a salad. I’m sure it adds to the depth of flavor in the salad. Love your photography, too.
This salad is absolutely gorgeous – I love the way you styled it! And the photos are lovely!
I’m a huge fan of strawberries in savory dishes – this is such a lovely combo! Can’t wait to try it!
Totally agree! Thanks for stopping in.
I love the flavors in this orzo salad. That Lemon Vinaigrette dressing sounds awesome and would be delicious on multiple types of salads!
Thank you! I use this vinaigrette often.