IE 11 is not supported. For an optimal experience visit our site on another browser.

Mediterranean orzo salad with olives, sun-dried tomatoes and pine nuts

Makes 4 to 6 servings
Makes 4 to 6 servings


  • 1 cup orzo
  • 3 tablespoon olive oil
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoon freshly squeezed orange juice
  • 1 1/2 teaspoon freshly squeezed lemon juice
  • 2 tablespoon chopped fresh basil
  • 1/4 teaspoon kosher salt, plus additional to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pitted, sliced kalamata olives
  • 2 tablespoon coarsely chopped sun-dried tomatoes
  • 3 tablespoon toasted pine nuts
  • 1 1/2 cup cooked chopped smithfield ham
  • Preparation

    Baking Directions:

    Cook the orzo according to package directions.

    Drain and let cool.

    (You should have about 3 cups cooked orzo.)

    In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil, 1/4 teaspoon salt, and the pepper.

    Transfer the orzo to a large bowl.

    Stir in the olives, sun-dried tomatoes, pine nuts and cooked ham.

    Pour in the citrus dressing and toss to combine.

    Taste and adjust the seasoning, if necessary.


    You can make the salad a day ahead, and this dish travels well — take it on a picnic.

    Cooks at home can include additional ingredients that they might have around and throw them in as well.