Description
Orzo Salad is a light and refreshing pasta salad made with tender orzo, crisp vegetables, tangy feta, and a zesty lemon-olive oil dressing—perfect for picnics, potlucks, or a quick weekday lunch.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley or dill, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook orzo according to package instructions. Drain and rinse under cold water to cool.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, and chopped herbs.
- Pour dressing over the salad and toss to coat evenly.
- Gently fold in crumbled feta.
- Chill for at least 30 minutes before serving. Taste and adjust seasoning if needed.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Use sun-dried tomatoes and red wine vinegar for a Mediterranean twist.
- Swap feta with goat cheese or a dairy-free cheese if desired.
- Stir in a bit of olive oil before serving to refresh the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
