Description
This Mediterranean Feta Olive Orzo Bowl is a vibrant, flavorful dish combining tender orzo pasta with tangy feta cheese, briny olives, fresh vegetables, and a zesty lemon vinaigrette. Perfect for a light lunch or a hearty side, it bursts with classic Mediterranean flavors and is easy to prepare in under 30 minutes.
Ingredients
Orzo and Vegetables
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Extras
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool and stop cooking.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined.
- Combine Ingredients: In a large mixing bowl, add the cooked orzo, cherry tomatoes, diced cucumber, chopped red onion, and sliced Kalamata olives. Pour the dressing over the mixture and toss gently to coat everything evenly.
- Add Feta and Herbs: Sprinkle the crumbled feta cheese and chopped fresh parsley over the bowl. Toss lightly once more to combine without breaking up the feta too much.
- Chill and Serve: For best flavor, let the Mediterranean Feta Olive Orzo Bowl chill in the refrigerator for at least 15 minutes before serving. Enjoy it as a light main dish or a side to grilled meats or vegetables.
Notes
- You can substitute orzo with other pasta shapes like couscous or small shells.
- Olives can be adjusted based on preference or swapped for green olives.
- Add grilled chicken or shrimp to make it a more substantial meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegan version, omit feta or use a plant-based cheese alternative.
