Mediterranean Orzo Salad


  • 12 ounces cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 package grain-free orzo
  • 1 english cucumber, diced
  • 1 yellow bell pepper, diced
  • 1/4 red onion, diced
  • 1/2 cup pitted & halved kalamata olives
  • 1/4 cup capers
  • 13 ounces chickpeas, drained & rinsed (leave out for paleo)
  • 4 ounces feta cheese, crumbled (use dairy-free soft cheese for paleo)
  • 1/4 cup fresh dill, chopped
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper, to taste


  1. Preheat oven to 300 degrees F. Place all cherry tomatoes on a parchment paper lined baking sheet, cut side up. Whisk together olive oil, maple syrup, garlic powder, and salt. Use a basting brush to brush each cherry tomatoes with liquid. Place in the oven to bake for 2 hours.
  2. When the tomatoes have 30 minutes left to cook, bring a large pot of water with a pinch of salt to boil. Once boiling, add the grain-free orzo pasta. Cook for 13-15 minutes, mixing every couple minutes to keep from sticking. Once done cooking, drain and rinse with cold water. Set aside.
  3. Dice up cucumber, bell pepper, and red onion. Add to a bowl along with kalamata olive, capers, chickpeas, feta, dill, and mint. Then add the olive oil and lemon juice. Toss to mix.
  4. Once the tomatoes are done cooking, let cool for a couple minutes. Once cool to touch, add to the bowl along with salt and pepper. Mix to combined then taste to see if you need an extra salt and pepper. Serve cold and enjoy thoroughly!

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