Description
Mediterranean Orzo Salad is a fresh and vibrant dish combining nutty orzo pasta with crisp vegetables, tangy feta, and a zesty lemon dressing. Perfect for summer meals, picnics, or a healthy lunch, this easy-to-make salad offers a harmonious balance of textures and flavors inspired by the Mediterranean diet.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
Dressing Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually 8 to 10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the Vegetables and Herbs: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, pit and halve the Kalamata olives, and finely chop the parsley and mint so everything is ready to mix.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, minced garlic, extra virgin olive oil, salt, and black pepper until the dressing is bright and balanced.
- Combine All Ingredients: In a large bowl, toss the cooled orzo with the chopped vegetables and herbs. Pour the dressing over the salad and gently stir to evenly coat everything. Crumble feta cheese on top and lightly toss again.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully, resulting in a cohesive and delicious dish.
Notes
- Cook orzo perfectly by checking a minute before the allotted time and rinsing with cold water to prevent overcooking and sticking.
- Use fresh parsley and mint for the best flavor and brightness in the salad.
- Adjust lemon juice and olive oil in the dressing to your preferred taste balance.
- Season in layers: salt the orzo cooking water, vegetables, and dressing to build depth of flavor.
- Refrigerating before serving enhances flavor melding and texture.
- The salad can be made vegan by omitting or substituting feta with plant-based cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as texture will suffer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg