• Prep Time:
  • Cooking Time:
  • Serves:


  • Recipe Submitted by on

Category: Salads, Side Dishes

 Ingredients List

  • 16 ounces (~455 g) orzo or other small pasta
  • 1/4 cup (~60 mil) olive oil
  • 1/3 cup (~80 mil) plus 1 tablespoon red wine vinegar
  • 2 tablespoons grated lemon zest
  • 1/4 cup (~60 mil) freshly squeezed lemon juice
  • 2 cups Kalamata olives, chopped
  • 2 pints (~680 g) grape tomatoes, halved lengthwise
  • 1 large red onion, finely chopped
  • 1/2 cup drained capers (optional)
  • 1/2 cup (~20 g) lightly packed chopped fresh parsley leaves
  • freshly ground black pepper
  • pinch of sea salt


1. Bring about 3 quarts of water to boil in the large pot. Add salt and the orzo and cook until al dente. Drain well in the mesh strainer, then pour hot orzo into the mixing bowl.

2. While the orzo cooks, stir together the olive oil, red wine vinegar, lemon zest, and lemon juice in the small bowl. Pour the mixture over the hot orzo and toss. Allow it to sit for about 5 minutes. Stir occasionally.

3. Add the olives, grape tomatoes, onion, capers, and parsley, and stir well. Season with fresh ground pepper and a pinch of sea salt. Serve warm, cold, or at room temperature.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?