Description
A fresh and vibrant Mediterranean orzo pasta salad with crisp vegetables, briny olives, creamy feta, and a zesty lemon dressing.
Ingredients
- 1 1/2 cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 3 Persian cucumbers, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 6 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
1. Cook orzo according to package directions until al dente. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooked orzo, cherry tomatoes, cucumbers, red onion, olives, and feta cheese.
3. Add chopped parsley and gently mix.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
5. Pour the dressing over the salad and toss until evenly coated.
6. Taste and adjust seasoning as needed.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Rinsing the orzo helps stop the cooking process and keeps the salad from becoming sticky.
For extra protein, add grilled chicken or chickpeas.
This salad tastes even better after chilling for a few hours.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg