Checkerboard Orzo Salad

Delight your taste buds with this vibrant and visually stunning Checkerboard Orzo Salad, a Mediterranean-inspired dish that’s as beautiful as it is delicious. Featuring a mix of tender white orzo and striking black orzo (or squid ink orzo) arranged in a checkerboard pattern, this salad combines refreshing cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy crumbled feta for a medley of bold flavors and textures. Tossed in a zesty homemade lemon vinaigrette with hints of Dijon mustard and honey, every bite bursts with bright, herbaceous notes thanks to freshly chopped parsley. Quick and easy to prepare in just 35 minutes, this crowd-pleasing salad can be served chilled or at room temperature, making it perfect for picnics, potlucks, or light dinners. Optimize your meals with this stunning showstopper that’s rich in Mediterranean flavors and a feast for the eyes!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup White orzo
• 1 cup Black orzo (or squid ink orzo)
• 1 cup Cherry tomatoes
• 1 cup Cucumber, diced
• 0.33 cup Kalamata olives, sliced
• 0.33 cup Feta cheese, crumbled
• 2 tablespoons Fresh parsley, chopped
• 3 tablespoons Lemon juice
• 3 tablespoons Extra-virgin olive oil
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 1 clove Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Cook the white orzo in a large pot of salted boiling water according to the package directions, typically 7-9 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.

Step 2

Separately, cook the black orzo in a large pot of salted boiling water according to the package directions, typically 7-9 minutes, until al dente. Drain and rinse with cold water.

Step 3

While the orzo is cooling, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

Step 4

In a large serving bowl, combine the white orzo, black orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh parsley.

Step 5

Drizzle the vinaigrette over the orzo salad and toss to evenly coat all the ingredients.

Step 6

Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.

Step 7

Before serving, gently toss the salad again and adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve chilled or at room temperature for a fresh, vibrant presentation.

Nutrition Facts

Serving size	(1115.7g)

Amount per serving	% Daily Value*
Calories	2440.3

Total Fat 80.7g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 66mg	0%
Sodium 3518.0mg	0%
Total Carbohydrate 357.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 26.9g
Protein 68.6g	0%

Vitamin D 0IU	0%
Calcium 595.6mg	0%
Iron 11.1mg	0%
Potassium 1423.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 11.3%

Carbs: 58.9%