Description
This easy Mediterranean Orzo Pasta Salad combines tender pasta with fresh vegetables, briny olives, creamy feta, and a bright lemon dressing for a refreshing and flavorful dish.
Ingredients
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 3 Persian cucumbers, diced
- ½ red onion, finely chopped
- ½ cup kalamata olives, pitted and sliced
- 6 oz feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
1. Cook the orzo pasta according to package directions until al dente, then drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumbers, red onion, olives, and feta cheese.
3. Add the chopped parsley to the bowl.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
5. Pour the dressing over the salad and toss gently until everything is well coated.
6. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Rinse the orzo with cold water to stop the cooking process and keep it from sticking.
For extra flavor, let the salad chill longer before serving.
You can add grilled chicken or chickpeas for additional protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg