Description
A refreshing and vibrant Mediterranean Orzo Salad bursting with flavors from cherry tomatoes, cucumbers, Kalamata olives, feta cheese, and a zesty dressing. Perfect for a light lunch or as a side dish for any occasion.
Ingredients
Scale
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
- 1/4 cup chopped sun-dried tomatoes (optional)
- 1/4 cup pine nuts, toasted (optional)
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 Orzo: Cook orzo pasta according to package directions until al dente. Rinse under cold water.
- Prepare Salad: Combine orzo, tomatoes, cucumber, olives, onion, feta, parsley, basil, sun-dried tomatoes, and pine nuts in a bowl.
- Make Dressing: Whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
- Toss Salad: Pour dressing over the salad, toss to coat evenly. Chill for at least 30 minutes.
Notes
- This salad can be made a day ahead.
- Enhance with grilled chicken, chickpeas, or arugula for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
