Description
Enjoy a taste of the Mediterranean with this refreshing and flavorful Mediterranean Orzo Salad. Packed with orzo pasta, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and a zesty dressing, this salad is perfect for a light meal or a side dish at your next gathering.
Ingredients
Scale
Orzo Salad:
- 8 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh parsley, chopped
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool, then transfer to a large bowl.
- Prepare Salad: Add the cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, roasted red peppers, and chopped parsley to the orzo.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
- Toss and Chill: Pour the dressing over the orzo mixture and toss gently to coat. Chill for at least 30 minutes before serving to let the flavors meld.
Notes
- This salad keeps well in the fridge for up to 3 days, perfect for meal prep or picnics.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
