My recipe for seafood orzo salad offers a delicious mix of bright and fresh flavors! It’s bold, appetizing, and surprisingly easy to make at home. If you’re in the mood to serve a coastal-inspired dish to family and friends any day of the week, this is the one I recommend you try.
If there’s one thing this recipe taught me, it’s that I haven’t been cooking seafood enough! Here, the squid tentacles work beautifully in soaking up the lemon juice and fresh herbs, and their delightfully springy texture adds an enjoyable twist to this pasta salad. This salad has quickly earned a spot in my summer meal rotation, serving as both a main course and a side dish, depending on the role I need it to fill.
And don’t worry if squid isn’t something you’ve worked with before. It cooks quickly and easily, but if it’s not your thing, go ahead and use your favorite seafood. This recipe is pretty forgiving that way!
Just give this recipe a try and you’ll be surprised how easy it is to fall in love with it like I did!
Why You’ll Love This Recipe
Ingredients Needed For Healthy Mediterranean Orzo Salad
- 1 lb squid tentacles (or your favorite seafood)
- 3 avocados
- 3 garlic cloves
- 2 cups orzo pasta
- 3 tbsp olive oil
- 1 lemon
- 1 tbsp chili flakes (or plain red pepper if preferred)
- 3 scallions
- a half a bunch of fresh dill
- ½ cup Parmesan flakes
- 2 tbsps unsalted butter
- ½ cup rosé wine
- 1 tsp black pepper
- salt, to taste
Step-by-Step Instructions With Pictures
Boil the squid tentacles in a pot with water for about 40-45 minutes until they’re soft. Afterwards, cut them into large pieces.
Heat 1 ½ tbsp olive oil in a pan. Add garlic and cook until soft, about 40-50 seconds.
Add butter, chili flakes, and black pepper and stir for 20-30 seconds.
Add the rosé wine and cook for 1 minute.
Next, add the cooked squid tentacles and cook for 6-8 minutes. Then, add freshly squeezed lemon juice (about 2 tbsp).
In a separate, large pot, cook the orzo pasta according to the package directions. Afterward, drain the water and add the remaining olive oil and salt to taste.
Put the avocado in a blender, along with a bit of salt and about a tablespoon of lemon juice. Blend until smooth.
Finely chop some fresh dill. Put the orzo pasta in a large bowl, then add the avocado mixture and dill.
Stir well.
Add the squid tentacles to the bowl and mix again.
Place the salad on a plate and top it with parmesan flakes, finely chopped scallions, extra dill, and lemon wedges. Enjoy!
Expert Tips When Making Orzo Salad
- Avoid Overcooking: Don’t overcook the squid tentacles, or else they’ll become tough.
- Smooth Things Out: If necessary, add a tablespoon of water to the avocado mix in the blender to make it smoother.
- Fresh Goes Better: Always use freshly squeezed lemon juice instead of bottled versions for the best flavor.
- Let It Chill: Let the seafood orzo salad rest for about 30 minutes before serving. This will help the flavors meld beautifully, resulting in a more flavorful dish.
- Save The Best For Last: Only chop the fresh dill just when you’re about to add it to the dish. This will help it keep both its color and flavor.
Presenting this Simple Orzo Pasta Salad Recipe
Here are some ideas to make serving this seafood dish more presentable:
- Veggie Boost: Serve the salad with a side of grilled vegetables, such as roasted eggplants, bell peppers, or zucchini.
- Veggie Bowls: Use hollowed-out bell peppers or a bed of greens like arugula or spinach for serving the pasta.
- Bread All The Way: To make it more filling, pair the salad with garlic bread or slices of crusty baguette.
- Seafood Fiesta: Serve it with grilled salmon or seared scallops.
- Flower Power: Garnish the pasta with edible flowers, such as pansies or nasturtiums, to elevate the dish’s appearance, especially for special occasions.
Variations Of This Easy Mediterranean Salad
Looking to add a twist to this seafood pasta salad? Here are ways to do it:
- Swap the Seafood: Instead of squid, try using shrimp, crab meat, or scallops.
- Cheese Gallore: Add some crumbled feta cheese to give the salad a saltier punch.
- Add Some Reds: Toss in some roasted red peppers or cherry tomatoes for a pop of color.
- Make It Spicy: Use more chili flakes or add some diced jalapeño peppers for a salad with a kick.
- Crunchy Surprise: Toss in some diced cucumbers to add crunch to the salad.
Storage
Store any leftovers in an airtight container and refrigerate them for up to 3 days.
One More Thing
This seafood pasta does it all. It’s vibrant, satisfying, and endlessly versatile, all at once. It’s my go-to when I want a pasta salad recipe with a little more character than usual, and I won’t be surprised if it becomes yours, too!
Your Turn
If you make this seafood orzo salad, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
Meatless Recipes To Try Next:
Seafood Orzo Salad Full of Mediterranean Vibes
Equipment
- Mixing bowl
- Pan
Ingredients
- 1 lb squid tentacles or your favorite seafood
- 3 avocado
- 3 garlic cloves
- 2 cups orzo pasta
- 3 tbsp olive oil
- 1 lemon
- 1 tbsp chili flakes or plain red pepper if preferred
- 3 scallions
- a half bunch of fresh dill
- ½ cup Parmesan flakes
- 2 tbsps unsalted butter
- ½ cup rosé wine
- 1 tsp black pepper
- salt to taste
Instructions
- Boil the squid tentacles in a pot with water for about 40-45 minutes until they’re soft. Afterwards, cut them into large pieces.1 lb squid tentacles
- Heat 1 ½ tbsp olive oil in a pan. Add garlic and cook until soft, about 40-50 seconds.3 tbsp olive oil, 3 garlic cloves
- Add butter, chili flakes, and black pepper and stir for 20-30 seconds.1 tbsp chili flakes, 1 tsp black pepper, 2 tbsps unsalted butter
- Add the rosé wine and cook for 1 minute.½ cup rosé wine
- Next, add the cooked squid tentacles and cook for 6-8 minutes. Then, add freshly squeezed lemon juice (about 2 tbsp).1 lemon
- In a separate large pot, cook the orzo pasta as directed on the package. Afterward, drain the water and add the rest of the olive oil and salt to taste.2 cups orzo pasta, salt
- Put the avocado in a blender, along with a little salt and about a tablespoon of lemon juice. Blend until smooth.3 avocado
- Finely chop some fresh dill. Put the orzo pasta in a large bowl, then add the avocado mixture and dill.a half bunch of fresh dill
- Stir well.
- Add the squid tentacles to the bowl and mix again.
- Put the salad on a plate, and add parmesan flakes, finely chopped scallions, extra dill, and lemon wedges on top.3 scallions, ½ cup Parmesan flakes
- Enjoy!
Notes
- Avoid Overcooking: Don’t overcook the squid tentacles, or else they’ll become tough.
- Smooth Things Out: If necessary, add a tablespoon of water to the avocado mix in the blender to make it smoother.
- Fresh Goes Better: Always use freshly squeezed lemon juice instead of bottled versions for the best flavor.
- Let It Chill: Let the seafood orzo salad rest for about 30 minutes before serving. This will help the flavors meld beautifully, resulting in a more flavorful dish.
- Save The Best For Last: Only chop the fresh dill just when you’re about to add it to the dish. This will help it keep both its color and flavor.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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