Warm Mediterranean Rice Salad
This warm Mediterranean rice salad is the perfect combination of flavors. Loaded with artichokes, olives, fresh vegetables and herbs you’re going to fall in love with this delicious dish.
The slightly warm rice and orzo pasta take this recipe to the next level. Tossed with a simple and delicious red wine vinaigrette, your entire family will love this easy to make recipe. Enjoy this dish with your favorite protein for the ultimate weeknight meal. This recipe is also great to meal prep for the work week too.
Delallo Foods
I used a variety of Delallo Foods delicious, high-quality products for this recipe. Everything from their Orzo Pasta, Marinated Artichoke Hearts, Pitted Olives Jubilee, Private Reserve Extra Virgin Olive Oil and Red Wine Vinegar. I’ve been using Delallo Foods products in my recipes for as long as I can remember. Their dedication to sourcing the best quality ingredients does not go unnoticed. You can taste the difference, which is why I always have their products in my home and pantry. If your local store doesn’t carry one of these products, don’t worry. You can shop everything on their user-friendly website.
This post was sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Ingredients Needed for Warm Mediterranean Rice Salad
Orzo / Rice – For this recipe, you’ll need long grain white rice, orzo pasta and butter. Start by melting one stick of butter in a pot. Once melted, add the orzo pasta and allow it too lightly brown. Stirring frequently. Once the butter begins to look foamy in texture, add the rice and water. Bring everything to a boil. Reduce the heat, cover and simmer for 15-18 minutes or until fork tender.
Vegetables – For this recipe, you’ll need roughly chopped marinated artichoke hearts, sliced olives jubilee, sliced cherry tomatoes, and thinly sliced red onion. Option to add cucumber too.
Vinaigrette – Combine, private reserve extra virgin olive oil, red wine vinegar, fresh squeezed lemon juice, minced garlic, salt and black pepper. Mix well.
Cheese – For this recipe, I used mozzarella pearls. However, crumbled feta or shaved parmesan would taste great as well.
Seasoning / Herbs – Season this dish with salt and cracked black pepper. You’ll also need to add freshly chopped Italian parsley for an extra punch of flavor.
How to Make Warm Mediterranean Rice Salad
Grab a 3-quart pot and melt one stick of butter over medium high heat.
Add the orzo pasta and stir frequently until it’s lightly browned. Once the butter begins to look foam-like in appearance, add the rice and water. Bring everything to a boil.
Reduce the heat to low, cover with a lid and simmer for 15-18 minutes or until the rice and pasta are tender. Remove from the heat and set aside.
In a small mixing bowl, combine olive oil, red wine vinaigrette, fresh squeezed lemon juice, minced garlic, salt and cracked black pepper. Whisk until well combined. Set aside.
In a large mixing bowl, combine the warm (not hot) rice / orzo mixture, sliced jubilee olives, sliced cherry tomatoes, thinly sliced red onion, roughly chopped marinated artichoke hearts, and freshly chopped parsley.
Season with salt and cracked black pepper.
Drizzle with some of the red wine vinaigrette. Toss well.
Top with mozzarella cheese pearls, serve and enjoy.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat for 10-15 second, just to slightly warm the rice and pasta. **Please note that the nutritional information below does not include the red wine vinaigrette.
Looking for more recipes?
Warm Mediterranean Rice Salad
Ingredients
Orzo and Rice
- 1 cup orzo pasta, dry, equals about 2 cups cooked, Delallo Foods
- 1 cup white rice, dry, equals about 3 cups cooked, Uncle Ben’s
- 1 stick salted butter, ½ cup
- 2 + ¼ cup water
Add-Ins
- ¾ cup olives jubilee, Delallo Foods, drained and sliced
- 12 ounces marinated artichoke hearts, Delallo Foods, drained and roughly chopped
- ¾-1 cup cherry tomatoes, sliced
- ½ cup red onion, sliced thin
- ¼ cup Italian parsley, chopped
- salt, to taste
- cracked black pepper, to taste
Red Wine Vinaigrette
- ½ cup private reserve extra virgin olive oil, Delallo Foods
- 3 tablespoons red wine vinegar, Delallo Foods
- 2 teaspoons garlic, minced
- 1-2 tablespoons lemon juice, fresh squeezed
- salt, to taste
- cracked black pepper, to taste
Equipment
- 1 3-quart pot with lid
- 1 large serving platter
- 2 mixing bowls
Instructions
- Grab a 3-quart pot and melt one stick of butter over medium high heat.
- Add the orzo pasta and stir frequently until it’s lightly browned. Once the butter begins to look foam-like in appearance, add the rice and water. Bring everything to a boil.
- Reduce the heat to low, cover with a lid and simmer for 15-18 minutes or until the rice and pasta are tender. Remove from the heat and set aside.
- In a small mixing bowl, combine olive oil, red wine vinaigrette, fresh squeezed lemon juice, minced garlic, salt and cracked black pepper. Whisk until well combined. Set aside.
- In a large mixing bowl, combine the warm (not hot) rice / orzo mixture, sliced jubilee olives, sliced cherry tomatoes, thinly sliced red onion, roughly chopped marinated artichoke hearts, and freshly chopped parsley.
- Season with salt and cracked black pepper.
- Drizzle with some of the red wine vinaigrette. Toss well.
- Top with mozzarella cheese pearls, serve and enjoy.
One Comment on “Warm Mediterranean Rice Salad”
I made this this weekend and I had to put it away so I would stop eating it. I’m actually looking forward to the leftovers! Keep these great recipes coming. I love how easy this one is.