Recipes // Side Dishes // Mediterranean Inspired Orzo Salad

Mediterranean Inspired Orzo Salad


Jory of teeny tiny foodie and appears in the free Kids Cook Monday Family Dinner Date E-Cookbook


  •  2 cups whole wheat orzo, uncooked
  • 1 stem of broccoli, peeled and chopped into 1/2-inch pieces
  • 1 carrot, peeled and grated
  • 1 1/2 cups grape tomatoes, quartered
  • 1/2 can (around 1 cup) cannellini beans, rinsed and drained
  •  3-4 oz. firm salty cheese such as ricotta salata, manouri or halloumi cheese*
  • Fresh mint, chives and parsley, finely chopped
  • Salt, pepper, red pepper flakes and garlic powder, to taste
  • Juice and zest of 1 lime
  • Olive oil, to taste



     1. Together: Prep ingredients.

      2. Adult: Bring a large pot of salted water to a boil.

      3. Together: Add the chopped broccoli stems and cook for 1 minute.

      4. Add in the chopped broccoli florets and cook for an additional 40 seconds.
      5. Adult: Scoop out the stems and florets with a sieve or slotted spoon and transfer them to a bowl of ice water for around a minute to stop it from cooking further. Then transfer them to a large kitchen towel to drain.
      6. Adult: Return the water to a boil and add some olive oil. Cook the orzo according to the directions on the package and drain.
      7. Together: Return the orzo to the pot. Add the broccoli, carrot, tomatoes, beans, cheese, herbs, olive oil, lime juice and zest and spices. Mix together. Taste and adjust seasoning as desired.
      8. You can serve this salad immediately or let it cool a bit and serve it at room temperature.

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