Description
This Mediterranean Orzo Salad is full of juicy tomatoes, crisp cucumbers, briny olives, feta, and fresh herbs. Tossed in a lemony olive oil dressing, it’s the perfect make-ahead dish for lunch, dinner, or any gathering.
Ingredients
– 1 cup uncooked orzo pasta
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/3 cup red bell pepper, diced
– 1/4 cup red onion, thinly sliced
– 1/3 cup kalamata olives, pitted and halved
– 1/3 cup crumbled feta cheese
– 1/4 cup fresh parsley, chopped
– 1 tablespoon fresh oregano (or 1/2 tsp dried)
– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– Salt and black pepper to taste
Instructions
1. Cook orzo according to package directions. Drain and rinse under cold water.
2. Combine orzo, tomatoes, cucumber, bell pepper, onion, and olives in a large bowl.
3. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour dressing over salad and toss to coat.
5. Gently fold in feta and parsley.
6. Chill for 30 minutes, then serve.
Notes
Rinse orzo to stop cooking and cool it.
Use heirloom cherry tomatoes for extra color.
Let salad chill to meld flavors.
Double dressing if adding more veggies or grains.
Store covered in fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
Keywords: Mediterranean orzo salad, Greek pasta salad, summer lunch recipe, vegetarian pasta salad, healthy side dish