Description
A fresh and simple Mediterranean orzo salad perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook orzo according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- Fold in the crumbled feta cheese and fresh parsley.
- Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Notes
- You can add grilled chicken or shrimp for a heartier meal.
- Substitute red wine vinegar for lemon juice if preferred.
- Add bell peppers or chickpeas for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (excluding pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg