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–+ servings

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Pot
  • Mixing Bowl
  • Whisk
  • Colander

Method
 

  1. Step 1: Boil orzo pasta according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  2. Step 2: In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, bell peppers, olives, and parsley.
  3. 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.
  4. Step 4: Sprinkle with crumbled feta. Refrigerate for at least 30 minutes to let flavors meld.
  5. Step 5: Serve chilled or at room temperature. Enjoy!

Nutrition

Calories: 280kcal

Notes

Customize by adding grilled chicken, chickpeas, or avocado. This salad stores well and tastes even better the next day!

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