Mediterranean Orzo Salad
A refreshing and vibrant orzo pasta salad loaded with juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta—ideal for summer gatherings, meal prep, or a light lunch.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Colander
Ingredients
For the Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red onion finely chopped
- 0.5 cup bell peppers chopped (any color)
- 0.33 cup Kalamata olives halved
- 0.33 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
For the Dressing
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 0.5 tsp dried oregano
- salt and pepper to taste
Instructions
- Step 1: Boil orzo pasta according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- Step 2: In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, bell peppers, olives, and parsley.
- Step 3: In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Pour over salad and toss well to combine.
- Step 4: Sprinkle with crumbled feta. Refrigerate for at least 30 minutes to let flavors meld.
- Step 5: Serve chilled or at room temperature. Enjoy!
Notes
Customize by adding grilled chicken, chickpeas, or avocado. This salad stores well and tastes even better the next day!
Nutrition
Calories: 280kcal