Mediterranean Orzo Salad with Grapes

5 from 6 votes

Mediterranean Orzo Salad with Grapes

Enjoy the flavors of the Mediterranean with this refreshing orzo salad featuring a colorful combo of crisp zucchini, juicy green grapes and cherry tomatoes, salty feta cheese, and black beans. Tossed in a simple yet flavorful vinaigrette made with olive oil, balsamic, and herbs, this salad is a perfect balance of salty and sweet.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, greek

Servings: people

Calories: 595kcal

Author: Christy Faber

Ingredients

Orzo Salad

1 cup dried orzo pasta
one medium zucchini chopped
one pint cherry tomatoes halved or quartered
¼ cup kalamata olive slices
1 cup black beans
100 g crumbled feta about ⅓-1/2 a cup
1 cup seedless green grapes halved or quartered

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 small shallot finely diced
1 tbsp grainy Dijon mustard
1 tbsp pure maple syrup
1 tsp dried Italian seasoning
¼ tsp salt
pepper

Instructions

In a mason jar, combine olive oil, balsamic vinegar, diced shallot, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper. Secure the lid and shake well to mix. Set aside to allow flavors to develop, ideally making it a day ahead.
Cook the orzo pasta according to package instructions until al dente. Drain and set aside to cool.
Chop the zucchini, halve or quarter the cherry tomatoes, and quarter the grapes. In a large salad bowl, combine the cooked and cooled orzo pasta with chopped zucchini, cherry tomatoes, kalamata olives, black beans, crumbled feta cheese, and quartered grapes.
Pour about half of the prepared balsamic dressing over the salad ingredients. Toss to combine.
Taste the salad and add more dressing if desired. Season with additional salt and pepper to taste.
Serve immediately or cover the salad and refrigerate until ready to serve. Enjoy within 48 hours for the best flavor and texture.

Notes

Prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to a week. Just give it a good shake or stir before using it to dress the salad.

Choose seedless varieties of grapes for this salad

Slice the grapes in half to make them easier to eat and distribute evenly throughout the salad.

Season the salad with a sprinkle of salt and freshly ground black pepper.

Add protein to this salad to make it a full meal: add grilled chicken, leftover salmon or cooked shrimp to make this salad more substantial and add extra protein.

Nutrition