Greek-Style Orzo Bowl with Pineapple & Cashews
This refreshing orzo bowl combines the heartiness of Greek orzo salad with the tropical sweetness of pineapple and the crunch of toasted cashews. Bright herbs, crisp veggies, and a tangy lemon-olive oil vinaigrette tie everything together for a Mediterranean-meets-island fusion dish.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
Base:
1 cup uncooked orzo
Salted water, for boiling
Veggies & Fruit:
1 cup fresh pineapple chunks (or canned in juice, drained)
½ cup diced cucumber
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup baby spinach or arugula, chopped
¼ cup chopped fresh mint or parsley
Crunchy Add-ins:
¼ cup toasted cashews (whole or chopped)
¼ cup crumbled feta (optional)
Lemon Herb Vinaigrette:
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove, grated
Salt & black pepper to taste
Instructions
1. Cook the Orzo:
Bring a pot of salted water to a boil and cook orzo until al dente (about 8–10 minutes).
Drain and rinse under cold water. Set aside.
2. Toast the Cashews:
In a dry skillet over medium heat, toast cashews until golden and fragrant (3–4 minutes). Set aside.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, honey, mustard, garlic, salt, and pepper until emulsified.
4. Assemble the Bowl:
In a large bowl, combine cooked orzo, pineapple, cucumber, tomatoes, onion, spinach/arugula, and fresh herbs.
Drizzle with dressing and toss to coat.
5. Add Toppings:
Sprinkle toasted cashews and crumbled feta (if using) over the top.
Serve chilled or at room temperature.
Chef’s Tips
Add protein: Grilled chicken, chickpeas, or shrimp work beautifully here.
Make it vegan: Omit feta or use a plant-based version.
Meal prep: Keeps well in the fridge for 2–3 days — just add cashews before serving for crunch.
❓ Frequently asked questions FAQ
Can I use brown rice or quinoa instead of orzo?
Absolutely! Just adjust the cooking time accordingly.
Is canned pineapple okay?
Yes — just make sure it’s packed in juice, not syrup, and drain well.
Can I use other nuts?
Yes — slivered almonds, sunflower seeds, or pistachios are great options.
Nutrition information
Calories: 350
Protein: 8g
Fat: 17g
Carbs: 40g
Fiber: 4g