Description
A refreshing and flavorful Mediterranean Orzo Pasta Salad perfect for quick lunches or side dishes. This vibrant salad combines tender orzo pasta with juicy grape tomatoes, crisp mini cucumbers, tangy Kalamata olives, creamy feta, and a zesty lemon-oregano dressing for a delightful Mediterranean-inspired meal.
Ingredients
Pasta
- 1 cup dry orzo pasta
Vegetables and Cheese
- 1 + 1/2 cups grape tomatoes, halved (about 20 grape tomatoes)
- 1 + 1/2 cups mini cucumbers, halved and sliced (3 mini cucumbers)
- 1/2 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, cubed or crumbled
- 1 tablespoon fresh dill (or parsley), chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Cook the orzo pasta: Bring a pot of water to a boil and cook the orzo pasta until al dente, about 8 to 10 minutes or according to package instructions. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Combine salad ingredients: In a large bowl, add the cooled orzo pasta, halved grape tomatoes, sliced mini cucumbers, finely diced red onion, pitted and halved Kalamata olives, crumbled or cubed feta cheese, and chopped fresh dill or parsley. Gently mix all ingredients together.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and ground black pepper until well combined.
- Toss salad with dressing: Pour the dressing over the salad ingredients in the large bowl. Toss everything together gently until the salad is evenly coated with the dressing. Serve immediately or refrigerate to chill before serving.
Notes
- Use grape or cherry tomatoes for a sweeter and juicier bite.
- Mini cucumbers add a nice crunch without overpowering the salad.
- Substitute fresh parsley for dill if preferred.
- Adjust salt and pepper to taste based on your preference.
- Chill the salad for 30 minutes before serving for enhanced flavor melding.
- This salad can be stored covered in the refrigerator for up to 2 days.
