Description
This Mediterranean Orzo Salad is a vibrant and refreshing dish packed with orzo pasta, crisp vegetables, tangy feta cheese, and a zesty lemon dressing. Perfect as a side dish for grilled meats, a light lunch, or a make-ahead meal for picnics and potlucks.
Ingredients
Units
Scale
For the Salad:
- 1 1/2 cups (240g) orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, sliced
- 1/4 cup red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil or mint, chopped (optional)
For the Dressing:
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Cook the Orzo:
- Bring a pot of salted water to a boil. Cook orzo pasta according to package instructions (8-10 minutes).
- Drain, rinse with cold water, and set aside to cool.
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Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
-
Assemble the Salad:
- In a large bowl, combine cooked orzo, tomatoes, cucumber, olives, red onion, feta, parsley, and basil/mint (if using).
- Drizzle with the dressing and toss to coat evenly.
-
Chill & Serve:
- Let sit for at least 15-30 minutes for the flavors to meld. Serve chilled or at room temperature.
Notes
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Make-Ahead Tip: Stores well in the fridge for 2-3 days—great for meal prep!
- Extra Flavor: Sprinkle with pine nuts or toasted almonds before serving.