Description
A vibrant and healthy Mediterranean Orzo Salad featuring tender orzo pasta, fresh cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon and olive oil dressing with aromatic oregano. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo: Bring a pot of salted water to boil and cook the orzo pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare the salad base: In a large bowl, combine the cooled orzo with diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
- Make the dressing and toss: Drizzle the olive oil and lemon juice over the combined ingredients. Sprinkle the dried oregano, salt, and freshly ground black pepper to taste. Toss thoroughly to evenly coat the salad with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and serve chilled for best taste.
Notes
- Rinsing the cooked orzo under cold water helps cool it quickly and prevents it from sticking together.
- Adjust salt and lemon juice according to your preference for tanginess and seasoning.
- This salad can be made a few hours ahead, making it ideal for meal prep or gatherings.
- For a gluten-free version, substitute orzo with a gluten-free pasta or quinoa.
- Adding fresh herbs like parsley or mint can enhance the freshness of the salad.
