Description
This Orzo Pasta Salad is a refreshing Mediterranean-inspired dish that is perfect for picnics, potlucks, or a light summer meal. With a mix of orzo pasta, fresh vegetables, tangy feta cheese, and a zesty dressing, it’s a flavorful and satisfying side dish.
Ingredients
Scale
Orzo Pasta:
- 1 cup uncooked orzo pasta
Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup Kalamata olives (sliced)
- 2 tablespoons chopped fresh parsley
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Additional:
- 1/4 cup crumbled feta cheese
Instructions
- Cook Orzo: Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Salad: In a large bowl, combine orzo, tomatoes, cucumber, onion, olives, feta, and parsley.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper.
- Combine: Pour the dressing over the salad and toss to combine.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For added protein, toss in chickpeas or grilled chicken.
- This salad keeps well in the fridge for up to 3 days and is great for picnics or meal prep.
- Substitute feta with dairy-free cheese for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
