Step up your culinary game with this stunning Mediterranean Pasta Salad with Liquid Olive Spheres—a creative twist on a Mediterranean classic. Featuring grilled oregano-marinated chicken, orzo pasta, roasted veggies, and the wow factor of liquid-filled olive spheres, all drizzled with a zesty tzatziki vinaigrette. It’s a perfect balance of fresh, savory, and unique flavors! 🫒💧🍗✨
Mediterranean Pasta Salad with Liquid Olive Spheres 🫒💧🍝✨
Ingredients:
• For the Grilled Oregano-Marinated Chicken:
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• For the Pasta Salad:
• 8 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup roasted red bell peppers, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped (for garnish)
• For the Liquid Olive Spheres (Spherification Process):
• 1 cup high-quality olive juice (you can use brine from Kalamata olives)
• 1/4 tsp agar-agar powder (or sodium alginate if using a more advanced method)
• 1 cup water
• 1 tbsp calcium chloride (if using agar-agar)
• For the Tzatziki Vinaigrette:
• 1/4 cup tzatziki sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• Salt and pepper, to taste
Instructions:
1. Marinate and Grill the Chicken:
• In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
• Coat the chicken breasts with the marinade and let it sit for 20-30 minutes.
• Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
• Once cooked, remove the chicken from the grill and let it rest before slicing into bite-sized pieces.
2. Cook the Orzo Pasta:
• Cook the orzo pasta according to package instructions, then drain and rinse with cold water to stop the cooking process. Set aside.
3. Prepare the Liquid Olive Spheres:
• In a saucepan, heat 1 cup of water and dissolve the agar-agar powder. Bring to a simmer and stir continuously until the agar-agar is completely dissolved.
• In a separate bowl, combine the olive juice and calcium chloride, stirring to dissolve the calcium chloride.
• Drop small spoonfuls of the olive juice mixture into the agar-agar solution. This will form liquid spheres.
• Allow the spheres to set in the solution for 2-3 minutes, then gently remove them using a slotted spoon. Rinse under cold water to stop the setting process.
4. Make the Tzatziki Vinaigrette:
• In a small bowl, whisk together tzatziki sauce, olive oil, red wine vinegar, lemon juice, salt, and pepper. Adjust seasoning to taste.
5. Assemble the Salad:
• In a large mixing bowl, combine the orzo pasta, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, roasted red bell peppers, and crumbled feta.
• Drizzle the tzatziki vinaigrette over the pasta salad and toss to combine.
6. Serve:
• Top the pasta salad with the liquid olive spheres for a burst of flavor and visual appeal.
• Garnish with fresh parsley and serve chilled or at room temperature.
Servings: 4
Calories: Approx. 400-500 per serving (depending on portion sizes and toppings)
This Mediterranean Pasta Salad with Liquid Olive Spheres is a stunning combination of traditional Mediterranean flavors with a modern twist, perfect for impressing your guests or enjoying a unique, refreshing meal! 🫒💧🍝✨