Description
This refreshing Mediterranean Orzo Salad is a quick and flavorful dish featuring tender orzo pasta mixed with crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese. Tossed in a simple lemon-olive oil dressing with oregano, this salad is perfect as a light lunch or a vibrant side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Orzo Pasta
- 1 1/2 cups orzo pasta
Vegetables & Add-ins
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package directions, usually around 8-10 minutes, until al dente. Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta.
- Combine Ingredients: In a large mixing bowl, add the cooled orzo, diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
- Prepare Dressing and Toss Salad: Drizzle the olive oil and lemon juice evenly over the salad mixture. Sprinkle the dried oregano, salt, and pepper to taste. Gently toss all ingredients together ensuring the dressing coats everything evenly.
- Chill Before Serving: Cover the salad and refrigerate it for at least 30 minutes. This resting time allows flavors to meld and the salad to chill for a refreshing taste when served.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- You can substitute lemon juice with red wine vinegar for a different tang.
- Adjust salt carefully considering the saltiness of the feta and olives.
- To make it vegan, omit feta or replace with a plant-based cheese alternative.
- This salad keeps well refrigerated for up to 2 days, but is best enjoyed fresh.
