Description
Whip up this vibrant 10-minute Greek Orzo Salad for a quick and delicious side dish or light meal. It’s packed with fresh Mediterranean flavors, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces orzo pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked and cooled orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- Stir in the fresh parsley.
- Serve immediately or chill for later.
Notes
- For a heartier salad, you can add grilled chicken or chickpeas.
- Adjust the amount of lemon juice and seasonings to your preference.
- If you don’t have fresh parsley, you can use dried parsley, but fresh adds a brighter flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (except for pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg