Description
A refreshing and vibrant Mediterranean Orzo Pasta Salad packed with fresh vegetables, briny olives, tangy feta cheese, and a zesty homemade dressing. Perfect as a side dish or light meal, this salad is easy to prepare, chills beautifully to meld flavors, and offers a nutritious balance of carbohydrates, protein, and healthy fats.
Ingredients
Scale
Orzo and Vegetables
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup kalamata olives, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Cheese
- ½ cup feta cheese, crumbled
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta, halved cherry tomatoes, diced cucumber, sliced kalamata olives, crumbled feta cheese, thinly sliced red onion, chopped fresh parsley, and chopped fresh dill. Gently toss to combine.
- Prepare the Dressing: In a small bowl or jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until the dressing is emulsified and smooth.
- Toss the Salad: Pour the dressing over the combined salad ingredients. Toss thoroughly to ensure the orzo and vegetables are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish or light main course.
Notes
- Add grilled chicken or chickpeas for extra protein and make it a heartier meal.
- This salad holds up well for meal prep and can be stored in an airtight container in the fridge for up to 4 days.
- Adjust the quantities of herbs and vegetables to your preference for different flavor profiles.
- If you prefer, swap kalamata olives with green olives or substitute fresh herbs based on availability.
- For a dairy-free option, omit the feta cheese or replace with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
