You are here: Home » Recipes » Mediterranean Orzo Salad Mediterranean Orzo Salad Recipe by Robinlb Yield 6 to 8 servings Prep half hour Cook no cooking except 10 minutes for orzo, PrintEmail Ingredients Orzospinach leaves - tornred cabbage -choppedchicken breast - use leftovers from roasted chickenroma tomatoes - dicedsundried tomatoes in oil - diced with a small amount of oil addedfresh shaved parmesan cheesepine nutssmall capersblack olives, slicedgreen onions - sliced thin with greenslemon - at room temperatureolive oil - adjust amount according to tastesalt & fresh ground black pepper, to taste Instructions Cook orzo according to pkg. directions, drain and rinse. While orzo is cooking, lightly toast pine nuts in oven at 350 until golden – approx. 10 minutes. cool and set aside. In a large bowl, place torn spinach leaves, red cabbage, chicken, and both kinds of tomatoes – toss gently. Add capers, black olives, green onions and cooked orzo and fold together. Squeeze lemon juice into a small bowl, add olive oil and salt and fresh ground pepper to taste. Stir and pour over salad. Place pine nuts and fresh parmesan on top of salad. Cover bowl and place in refrigerator for several hours to let flavors meld. Before serving, gently stir salad to blend cheese and nuts into the mixture and serve with additional shaved parmesan on top if desired.