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Mediterranean Orzo Salad with Olives, Sun-Dried Tomatoes, and Pine Nuts

By Deen Brothers


Difficulty: Easy

Servings: 4


  • 1 cup orzo
  • 3 tablespoons olive oil
  • ½ teaspoon finely grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 ½ teaspoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup pitted
  • 2 tablespoons coarsely chopped sun-dried tomatoes
  • 3 tablespoons toasted pine nuts
  • 1 1/2 cups cooked chopped Smithfield ham


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, ¼ 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.

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