Description
Orzo salad is a light, fresh, and flavorful Mediterranean-inspired dish made with orzo pasta, crisp vegetables, herbs, and a tangy vinaigrette. It’s perfect for picnics, potlucks, or as a healthy lunch or side dish.
Ingredients
1 cup orzo pasta
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint or basil (optional), chopped
For the dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add the orzo and cook according to package directions, about 8-10 minutes, until al dente.
- Drain and rinse the orzo under cold water to cool it down quickly and stop the cooking process.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and herbs.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss until everything is well combined and evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Use plant-based feta for a vegan version.
- Substitute gluten-free orzo for a gluten-free dish.
- Bell peppers, spinach, or sun-dried tomatoes can be added for variety.
- Add red pepper flakes to the dressing for a spicy touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
