Description
A light yet satisfying Mediterranean-inspired orzo salad made with tender pasta, fresh vegetables, creamy feta cheese, and a bright lemon herb dressing. Perfect served warm or chilled as a flavorful side dish.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup Kalamata olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the orzo pasta according to package instructions until tender. Drain and let cool slightly.
- In a large bowl, combine the 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 black pepper.
- Add the warm orzo to the vegetable mixture.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Garnish with fresh parsley or basil before serving.
Notes
- This salad can be served warm, room temperature, or chilled.
- Add grilled chicken or shrimp to turn it into a complete meal.
- Roasted red peppers, spinach, zucchini, or artichoke hearts make great additions.
- Use plant-based feta or omit the cheese for a vegan version.
- Toasted pine nuts add extra crunch and flavor.
- The flavors deepen after chilling for a few hours.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
