Description
Mediterranean Orzo Salad is a bright, fresh, and easy-to-make dish featuring tender orzo pasta tossed with crisp vegetables, Kalamata olives, creamy feta, and a zesty lemon-olive oil dressing. Perfect for light lunches, summer gatherings, or as a nutritious side, this salad offers a vibrant taste of the Mediterranean with versatile options for various dietary preferences.
Ingredients
Scale
Base
- 1 cup orzo pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh mint or basil, roughly chopped
Dressing & Seasonings
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Add-ins
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it for the salad.
- Prepare the Vegetables: While the orzo cooks, chop the cherry tomatoes in halves, dice the cucumber, thinly slice the red onion, and roughly chop fresh herbs like parsley and mint to add freshness and texture to the salad.
- Mix the Dressing: In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, minced garlic, salt, and pepper to create a light, well-balanced vinaigrette that complements the ingredients.
- Combine Ingredients: In a large bowl, toss the cooled orzo with the chopped vegetables, Kalamata olives, and crumbled feta cheese. Pour the dressing over the mixture and gently mix until everything is evenly coated.
- Chill and Serve: For the best flavor, refrigerate the Mediterranean Orzo Salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- Cook orzo just right to maintain a firm and chewy texture that holds up well in the salad.
- Chill thoroughly to allow flavors to blend and enhance the refreshing taste.
- Use fresh herbs for noticeable aroma and brightness.
- Adjust acidity by tasting the dressing before tossing and tweaking lemon juice or oil to balance tartness.
- Add toasted pine nuts or sunflower seeds for extra crunch and a nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Mediterranean, Orzo Salad, Pasta Salad, Light Lunch, Summer Recipe, Gluten-Free Substitute, Vegetarian, Vegan Option