Description
This Best Orzo Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. Loaded with orzo pasta, cherry tomatoes, cucumber, Kalamata olives, and feta cheese, all tossed in a tangy herb-infused dressing, this Mediterranean-inspired salad is a crowd-pleaser.
Ingredients
Scale
For the Salad:
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
- Prepare the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and basil.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss to combine. Chill for 30 minutes before serving for best flavor.
Notes
- You can add grilled chicken, chickpeas, or arugula to make it a heartier main dish.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
