Macrina’s Orzo Salad With Cucumber, Bell Pepper, Basil and Feta: A Mediterranean Delight

My earliest memories of picnics always involve a colorful pasta salad. Not the heavy, mayonnaise-laden ones, but vibrant, fresh concoctions bursting with herbs, vegetables, and a bright vinaigrette. This Orzo Salad from Macrina Bakery in Seattle evokes that same sense of sunshine and al fresco dining. It’s a dish that celebrates simple, quality ingredients and transforms them into something truly special – a testament to the power of good food and good company.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Servings: 8-10
• Dietary Type: Mediterranean

Ingredients

For the Salad:

• 1 cup walnut halves
• 1 cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• Kosher salt
• 1 ½ cups dry orzo pasta
• 2 tablespoons extra virgin olive oil
• ½ cup kalamata olives, pitted and halved
• ½ cup diced scallion
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh Italian parsley
• 1 ¼ cups crumbled feta cheese
• Salt & freshly ground black pepper, to taste
• ⅓ cup Lemon Vinaigrette (recipe follows)

For the Lemon Vinaigrette:

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• ⅓ cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest, freshly grated
• 1 garlic clove, finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• ¾ cup extra virgin olive oil

Equipment Needed

• Rimmed baking sheet
• Large saucepan
• Colander
• Medium bowl
• Whisk

Instructions

1. Toast the Walnuts: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the walnut halves on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown and fragrant. Be careful not to burn them! Let cool completely, then coarsely chop and set aside. This toasting step is crucial for bringing out the nutty flavor of the walnuts.

2. Prepare the Vegetables: Peel and core the cucumber and cut it into ½-inch cubes. Core the red and yellow bell peppers and cut them into ½-inch-square pieces. Set aside. Uniformly sized vegetables not only look appealing but also ensure even distribution of flavors in the salad.

3. Cook the Orzo: Fill a large saucepan two-thirds full of water. Add a pinch of salt and bring to a boil. Drop in the orzo pasta and simmer for 3 to 5 minutes, or until tender but still slightly firm to the bite (al dente). Avoid overcooking the pasta, as it will become mushy in the salad.

4. Cool the Orzo: Remove the pan from the heat and drain the pasta in a colander. Immediately cool the pasta by running cold tap water over the colander for a few minutes. This stops the cooking process and prevents the pasta from sticking together. Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.

5. Toss with Olive Oil: Toss the cooled orzo with the 2 tablespoons of extra virgin olive oil to keep the pasta from sticking together. This also adds a subtle richness to the base of the salad.

6. Combine the Salad Ingredients: Add the toasted walnuts, cucumbers, peppers, kalamata olives, scallions, basil, parsley, and feta cheese to the bowl with the orzo.

7. Dress the Salad: Drizzle in the Lemon Vinaigrette and toss well to combine all ingredients.

8. Season to Taste: Season the salad to taste with salt and freshly ground black pepper. Remember that the feta cheese is already salty, so taste before adding more salt.

9. Chill and Store: Cover the salad and store it in the refrigerator for up to 2 days. Allowing the salad to chill for at least an hour will help the flavors meld together.

Lemon Vinaigrette Instructions: Yields approximately 1 ¼ cups.

1. Combine Ingredients: In a medium bowl, combine the Dijon mustard, red wine vinegar, fresh lemon juice, honey, freshly grated lemon zest, finely chopped garlic, kosher salt, and white pepper.

2. Emulsify the Vinaigrette: Mix well with a whisk. Add the ¾ cup extra virgin olive oil in a slow, steady stream, whisking constantly as you pour.

3. Continue Whisking: Continue whisking until the dressing has emulsified (thickened and become homogenous).

4. Store: Cover the vinaigrette and store it in the refrigerator for up to 4 days. The vinaigrette may separate upon refrigeration; whisk again before using.

Expert Tips & Tricks

• Toasting Nuts: Don’t skip toasting the walnuts. It intensifies their flavor and adds a pleasant crunch. Watch them carefully in the oven, as they can burn quickly.
• Salting Pasta Water: Like with any pasta dish, don’t be shy with the salt when cooking the orzo. Salting the water seasons the pasta from the inside out.
• Herbs: Use fresh herbs for the best flavor. If you’re in a pinch, you can substitute dried herbs, but use about 1 teaspoon of each (basil and parsley) instead of ¼ cup of fresh.
• Feta Quality: Use high-quality feta cheese for the best flavor and texture. Sheep’s milk feta is generally considered superior to cow’s milk feta.
• Make Ahead: The salad can be made a day in advance, allowing the flavors to meld together. However, add the feta cheese just before serving, as it can become soggy if it sits in the dressing for too long.

Serving & Storage Suggestions

This Orzo Salad is delicious served chilled or at room temperature. It makes a perfect side dish for grilled chicken, fish, or vegetables. It’s also great as a light lunch or picnic fare. To serve, arrange the salad in a bowl or on a platter and garnish with extra fresh basil or a sprinkle of feta cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad may dry out slightly upon refrigeration, so you can add a little extra olive oil or lemon juice to freshen it up before serving. This salad does not freeze well due to the texture of the orzo and vegetables.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	8g	40%
Cholesterol	20mg	7%
Sodium	450mg	19%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	4g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the orzo pasta with a gluten-free orzo or quinoa.
• Vegan: Omit the feta cheese or substitute it with a vegan feta alternative. You can also substitute the honey in the vinaigrette with agave nectar or maple syrup.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Vegetable Variations: Feel free to experiment with different vegetables, such as cherry tomatoes, zucchini, or artichoke hearts.
• Herb Variations: Try using different herbs, such as mint, dill, or oregano, for a different flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, this salad is perfect for making ahead of time! The flavors meld together beautifully as it sits in the refrigerator. However, it’s best to add the feta cheese just before serving to prevent it from becoming soggy.

Q: Can I use a different type of pasta?
A: While orzo is the traditional pasta for this salad, you can substitute it with other small pasta shapes, such as ditalini or small shells. Just be sure to adjust the cooking time accordingly.

Q: How long does the Lemon Vinaigrette last?
A: The Lemon Vinaigrette can be stored in an airtight container in the refrigerator for up to 4 days. Whisk well before using, as it may separate.

Q: Can I freeze this salad?
A: Freezing this salad is not recommended, as the texture of the orzo and vegetables can change and become mushy upon thawing.

Q: What if I don’t have red wine vinegar?
A: You can substitute the red wine vinegar in the Lemon Vinaigrette with white wine vinegar or apple cider vinegar. The flavor will be slightly different, but still delicious.

Final Thoughts

This Macrina-inspired Orzo Salad is more than just a recipe; it’s an invitation to embrace fresh flavors, vibrant colors, and the joy of sharing good food with loved ones. Whether you’re packing a picnic basket, prepping for a potluck, or simply looking for a healthy and satisfying meal, this salad is sure to become a new favorite. I encourage you to try it, experiment with the variations, and make it your own. Share your creations and feedback – I’d love to hear how you make this dish your own! Pair it with a crisp glass of white wine for a truly delightful experience.