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–+ servings

Mediterranean Orzo Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup black olives sliced
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Cook Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking process.
Prepare Salad
  1. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, black olives, and parsley.
Make Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add more vegetables or protein as desired.

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