Mediterranean Orzo Salad
A vibrant and refreshing salad made with orzo pasta, fresh vegetables, and tangy feta cheese, perfect for warm days.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal
Orzo Pasta
- 2 cups orzo pasta This small, rice-shaped pasta is the star of the salad.
- 1 cup cherry tomatoes Halved for sweetness and color.
- 1 cup cucumber Diced for a refreshing crunch.
- 1/2 cup red onion Finely chopped for mild sharpness.
- 1/2 cup Kalamata olives Pitted and sliced for briny depth.
- 1/2 cup feta cheese Crumble for creaminess.
- 1/4 cup fresh parsley Chopped for freshness.
- 1/4 cup olive oil Base for the dressing.
- 2 tablespoons red wine vinegar Adds acidity to balance flavors.
- 1 teaspoon dried oregano Adds an aromatic touch.
- salt and pepper To taste.
Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
Prepare the vegetables: wash and halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Pour the dressing over and toss gently. Chill in the refrigerator for at least 30 minutes before serving.
Calories: 250kcalProtein: 7gSodium: 400mg
Keyword orzo, Salad, vegetarian