Preparation Info

Mediterranean Orzo Salad


  • Salt
  • 1 pound orzo pasta
  • 1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
  • 1/3 cup plus 1 Tablespoon red wine vinegar
  • 2 Tablespoons grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups Kalamata olives, chopped
  • 2 pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed
  • 1 cup red onion, finely chopped
  • 1/2 cup drained capers
  • 1/2 cup lightly packed fresh parsley leaves, chopped
  • Freshly ground black pepper


  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook until al dente, about 9 minutes, stirring occasionally.
  2. Use a fine mesh strainer to drain the pasta well. Transfer pasta to large mixing bowl.
  3. While pasta is still hot, add the California Extra Virgin Olive Oil, vinegar, lemon zest and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
  4. Add olives, tomatoes, red onion, capers and parsley and stir to combine. Season with salt and pepper to taste.
  5. Serve warm, at room temperature or cold.