We’ve always been fans of J Alexander’s Orzo Salad for its fresh burst of flavors that brighten any meal. Originating from the popular restaurant chain this pasta-packed dish combines tender orzo with crisp veggies and a tangy dressing making it a crowd-pleaser at picnics or dinners.
What we love most is how simple it is to recreate at home offering a healthy twist on classic salads that’s both satisfying and versatile. Join us as we dive into this easy recipe that’ll have you craving seconds every time.
Ingredients
As we dive into recreating the vibrant flavors of J Alexander’s Orzo Salad, we focus on fresh, high-quality ingredients that make this dish a crowd-pleaser. These components, sourced for their crisp textures and bold tastes, come together to deliver a refreshing burst of Mediterranean-inspired goodness. We’ll list them in the order we typically prepare them, with prep notes for accuracy.
Orzo and Base Ingredients
- 8 ounces of orzo pasta: We start with this small, rice-shaped pasta as our base—cook it al dente for a chewy texture that holds up well in the salad.
- 2 cups of cherry tomatoes, halved: Use ripe, juicy ones for their sweet and tangy burst—slice them just before mixing to keep them firm.
Vegetables and Herbs
- 1 medium cucumber, diced: Opt for English cucumbers for their crisp, refreshing crunch—peel if desired, and dice into ½-inch pieces for even distribution.
- 1 red bell pepper, chopped: Choose a firm, vibrant one for its sweet, slightly smoky flavor—remove seeds and chop into bite-sized pieces.
- ½ red onion, thinly sliced: We prefer this for its mild sharpness that mellows when mixed—rinse slices under cold water to reduce any bite.
- ¼ cup of fresh basil, chopped: Fresh leaves add an aromatic, peppery note—chop roughly right before adding to preserve their vibrant green color and oils.
- ¼ cup of fresh parsley, chopped: This herb brings a bright, earthy freshness—use flat-leaf for the best flavor, and chop finely for even infusion.
Cheese and Add-Ins
- 4 ounces of feta cheese, crumbled: Go for high-quality feta for its tangy, creamy contrast—crumble it by hand for larger pieces that don’t dissolve completely.
- ¼ cup of kalamata olives, pitted and sliced: These provide a salty, briny pop—slice them for easy eating, and pat dry to avoid excess moisture.
Dressing Ingredients
- ¼ cup of extra-virgin olive oil: We use this as the emulsion base for its rich, fruity undertone—choose a high-quality variety for the best taste.
- 2 tablespoons of red wine vinegar: This adds the sharp, acidic balance we love—whisk it in last for full flavor integration.
- 1 clove of garlic, minced: Fresh garlic offers a pungent, aromatic kick—mince it finely and let it sit in the dressing to enhance its potency.
- 1 teaspoon of dried oregano: For that herby, Mediterranean essence—rub it between your fingers before adding to release the flavors.
- Salt and black pepper to taste: We season with about ½ teaspoon of each—adjust based on the saltiness of your feta and olives for a perfectly balanced dish.
Required Tools and Equipment
To bring our J Alexander’s Orzo Salad to life with ease and precision, we need a set of essential tools and equipment. These items help us handle the preparation of tender orzo, fresh vegetables, and tangy dressing efficiently, ensuring a smooth cooking process that maintains the dish’s vibrant flavors and textures.
We recommend the following tools, organized by their primary functions in the recipe:
- Large Pot: For boiling the orzo pasta to achieve that perfect al dente texture. We suggest a 4-quart stainless steel pot for even heating and ample space.
- Colander or Strainer: Essential for draining the cooked orzo without losing any precious pasta or flavor-infused water.
- Cutting Board: A sturdy wooden or plastic board to safely chop and dice vegetables like cucumbers, red bell peppers, and red onions, keeping our prep area organized.
- Chef’s Knife: Sharp and reliable for precise cutting of fresh herbs, tomatoes, and other ingredients. We opt for an 8-inch blade to handle various sizes with confidence.
- Measuring Cups and Spoons: Accurate for measuring out ingredients such as 8 ounces of orzo or ¼ cup of kalamata olives, ensuring the salad’s balanced Mediterranean-inspired taste.
- Mixing Bowls: At least two medium-sized bowls—one for combining vegetables and another for whisking the dressing made from extra-virgin olive oil and red wine vinegar.
- Whisk: Ideal for blending the dressing ingredients smoothly, incorporating minced garlic and dried oregano for that tangy zest.
- Spatula or Wooden Spoon: For gently tossing all elements together in a large serving bowl, preserving the creamy notes from crumbled feta cheese.
By having these tools ready, we streamline our preparation and elevate the overall experience of crafting J Alexander’s Orzo Salad at home.
Instructions
We walk you through crafting J Alexander’s Orzo Salad with precise, easy-to-follow steps that deliver fresh, vibrant flavors and a satisfying crunch in every bite.
Prepare the Ingredients
Begin by gathering and prepping the fresh components to ensure maximum flavor and texture. Start with 2 cups of halved cherry tomatoes, slicing them neatly to release their juicy sweetness. Next, dice 1 medium cucumber into small, uniform pieces for a crisp, refreshing bite. Chop 1 red bell pepper into bite-sized pieces, capturing its bright color and mild crunch. Thinly slice 1 red onion to add a sharp, tangy contrast without overwhelming the dish. Finely chop fresh basil and parsley—aim for about ¼ cup total—to infuse herbal aromas that elevate the salad’s Mediterranean vibe. Crumble 4 ounces of feta cheese for creamy tanginess, and slice ¼ cup of kalamata olives to contribute briny depth. Have these ready in separate bowls to streamline assembly and preserve their vivid colors and scents.
Cook the Orzo
Bring a large pot of salted water to a rolling boil over high heat—we recommend using about 1 tablespoon of salt per 4 quarts of water for optimal seasoning. Add 8 ounces of orzo pasta and stir immediately to prevent clumping, then reduce the heat to medium-high. Cook for 8-10 minutes until the orzo reaches al dente texture, meaning it’s tender yet firm to the bite with a slight chewiness that holds up well in the salad. Drain in a colander and rinse briefly under cold water to stop the cooking process and keep the pasta from becoming mushy, preserving its light, fluffy consistency.
Assemble the Salad
In a large mixing bowl, combine the cooked orzo with the prepped vegetables, herbs, feta, and olives for a colorful, textured blend. In a separate small bowl, whisk together the dressing: ¼ cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, and 1 teaspoon dried oregano until emulsified and aromatic. Pour the dressing over the salad mixture and use a spatula to toss everything gently, ensuring even coating for a harmonious burst of tangy, herbaceous flavors. Let the salad sit for 5-10 minutes to allow the ingredients to mingle, enhancing the fresh, savory notes before serving.
Make-Ahead Instructions
One of the beauties of J Alexander’s Orzo Salad is its flexibility for advance preparation, allowing flavors to meld and making it ideal for busy schedules or events. We recommend planning ahead to enhance the vibrant Mediterranean notes of the orzo, vegetables, and tangy dressing, ensuring a fresh, satisfying dish every time.
Steps for Preparing in Advance
To keep the salad crisp and full of flavor, follow these steps:
- Cook the Orzo Early: Begin by boiling the 8 ounces of orzo until al dente, as outlined in our preparation instructions. Once drained and rinsed, spread it on a baking sheet to cool completely. Transfer to an airtight container and refrigerate for up to 24 hours. This step preserves the pasta’s tender texture and prevents it from becoming mushy.
- Prep and Store Vegetables: Wash and chop the fresh ingredients like the 2 cups of halved cherry tomatoes, 1 medium diced cucumber, 1 chopped red bell pepper, and thinly sliced red onion. Place them in separate containers or a single one lined with paper towels to absorb excess moisture. Store in the fridge for up to 1 day to maintain their crisp crunch and bright colors, which add a refreshing burst to the salad.
- Prepare the Dressing in Advance: Whisk together the dressing components—¼ cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, and 1 teaspoon dried oregano—in a small jar or bowl. Seal and refrigerate for up to 3 days. The flavors will intensify, creating a more robust tang that perfectly coats the orzo and veggies when mixed.
- Handle Add-Ins Carefully: For delicate elements like 4 ounces of crumbled feta cheese and ¼ cup of sliced kalamata olives, keep them separate in the refrigerator. Fresh herbs such as basil and parsley should be chopped just before assembling to avoid wilting, ensuring their aromatic essence remains vivid.
Storage Tips and Guidelines
For optimal results, use the following guidelines to store your prepped components:
| Component | Storage Method | Maximum Time | Key Notes |
|---|---|---|---|
| Cooked Orzo | Airtight container in fridge | 24 hours | Rinse under cold water before storing to stop cooking and maintain al dente texture. |
| Chopped Vegetables | Sealed containers with paper towels in fridge | 1 day | This prevents sogginess and keeps the crisp, fresh appeal intact. |
| Dressing | Glass jar or sealed container in fridge | 3 days | Shake well before use to emulsify and enhance the tangy flavor profile. |
| Feta and Olives | Separate airtight containers in fridge | 2 days | Store away from other ingredients to preserve their creamy and briny qualities. |
When you’re ready to serve, simply combine all elements in a large bowl, toss gently, and let the salad sit at room temperature for 10-15 minutes. This allows the bold, herbaceous flavors to shine through, turning your make-ahead efforts into a effortless, crowd-pleasing meal.
Conclusion
We’ve loved sharing how J Alexander’s Orzo Salad brings fresh flavors to your table. It’s a go-to recipe that adds a healthy twist to any meal.
By trying it yourself, you’ll discover its versatility and ease, making it a staple in our kitchens too. Enjoy the vibrant taste and let it inspire your next gathering.
Frequently Asked Questions
What is J Alexander’s Orzo Salad?
J Alexander’s Orzo Salad is a fresh, Mediterranean-inspired dish featuring tender orzo pasta mixed with vibrant vegetables like cherry tomatoes, cucumber, and red bell pepper. It includes feta cheese, kalamata olives, and a tangy dressing of olive oil, red wine vinegar, garlic, and oregano. This popular salad is easy to prepare at home, perfect for gatherings, and offers a healthy, flavorful option that’s both satisfying and versatile.
What ingredients are needed for J Alexander’s Orzo Salad?
Key ingredients include 8 ounces of orzo pasta, 2 cups halved cherry tomatoes, 1 medium diced cucumber, 1 chopped red bell pepper, thinly sliced red onion, fresh basil and parsley, 4 ounces crumbled feta cheese, and ¼ cup sliced kalamata olives. The dressing requires extra-virgin olive oil, red wine vinegar, minced garlic, and dried oregano. Use high-quality, fresh produce for the best taste.
What tools are required to make J Alexander’s Orzo Salad?
You’ll need a large pot for boiling orzo, a colander for draining, a cutting board and chef’s knife for chopping vegetables, measuring cups and spoons for portions, mixing bowls for combining ingredients, a whisk for the dressing, and a spatula or wooden spoon for tossing. These basic tools ensure a smooth and efficient preparation process.
How do I prepare J Alexander’s Orzo Salad?
Start by cooking 8 ounces of orzo to al dente, then rinse and cool it. Chop vegetables like cherry tomatoes, cucumber, red bell pepper, and onion. Mix orzo with veggies, herbs, feta, and olives in a bowl. Whisk together olive oil, red wine vinegar, garlic, and oregano for the dressing, then toss everything. Let it sit for a few minutes to enhance flavors before serving.
Can I make J Alexander’s Orzo Salad ahead of time?
Yes, this salad is great for advance prep. Cook the orzo and chop vegetables up to a day ahead, storing them separately in the fridge. Prepare the dressing and keep it refrigerated. Combine all ingredients just before serving to maintain freshness and texture. This makes it ideal for busy schedules or events, allowing flavors to meld for even better taste.