Description
A refreshing and flavorful Mediterranean Orzo Salad recipe that combines orzo pasta with fresh vegetables, feta cheese, olives, and a zesty dressing. Perfect for a light lunch or a side dish at any gathering.
Ingredients
Units
Scale
Orzo:
- 1 cup uncooked orzo
Salad:
- 1 (10 ounce) package little tomatoes (grape or cherry) cut into halves
- 3–4 mini cucumbers (or 1/2 English cucumber) chopped
- 1/2 cup crumbled feta
- 1/4 cup Kalamata olives pitted & cut into halves
- 1–2 tablespoons chopped red onion
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1–2 tablespoons red wine vinegar
- Salt & pepper to taste
Garnish:
- fresh parsley, optional, to taste
Instructions
- Cook Orzo: Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
- Prepare Ingredients: Prep all other ingredients.
- Combine: Once the orzo has cooled, add all ingredients to a large bowl. Start with 1 tablespoon red wine vinegar, toss the salad, then adjust to taste. Season with salt & pepper. Garnish with fresh parsley if desired.
Notes
- Serves 2-4 depending on portion sizes.
- Adjust ingredient quantities to taste.
- Substitute red wine vinegar with fresh lemon juice if preferred.
- Various forms of feta can be used.
- Recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 4g
- Sodium: 352mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 17mg
