Description
A bright, refreshing orzo pasta salad bursting with Mediterranean flavors, perfect for picnics, potlucks, or easy weeknight dinners.
Ingredients
Scale
- 1 cup orzo pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8–10 minutes, stirring occasionally.
- Meanwhile, chop the cherry tomatoes, cucumber, red onion, and slice the olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Drain the cooked orzo and rinse under cold water. Add it to a large mixing bowl along with the chopped vegetables, feta, parsley, and dressing. Toss to combine.
- Refrigerate for at least 30 minutes before serving to let the flavors come together.
Notes
Avoid overcooking the orzo to maintain the right texture. For variety, add grilled vegetables or chickpeas. Salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: orzo pasta, feta, mediterranean salad, summer recipe