Description
A fresh and vibrant Mediterranean orzo pasta salad packed with crisp vegetables, feta, and a zesty lemon dressing—perfect for quick meals or gatherings.
Ingredients
- 1.5 cups orzo
- 2 cups tomatoes (diced into 1/2-inch pieces)
- 2 cups cucumbers (diced into 1/2-inch pieces)
- 1/2 cup red onion (finely diced)
- 1/2 cup olives
- 1/2 cup feta cheese
- 1.5 tbsp fresh dill
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the orzo for 8–10 minutes until al dente. Drain and rinse with cold water to cool completely.
2. While the pasta cooks, dice the tomatoes and cucumbers into 1/2-inch pieces and finely dice the red onion. Prepare olives, feta, and dill.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well combined.
4. Transfer cooled orzo to a large bowl. Add tomatoes, cucumbers, red onion, olives, feta, and dill.
5. Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Serve immediately or chill for 30 minutes to enhance flavor before serving.
Notes
Rinse the orzo thoroughly to stop cooking and prevent clumping.
Dice vegetables evenly for the best texture and distribution.
Letting the salad sit for a bit enhances the flavor as it absorbs the dressing.
You can add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 900 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 95 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 25 mg