Description
This Orzo Pasta Salad is a refreshing Mediterranean-inspired dish perfect for summer gatherings or as a light meal. The combination of orzo pasta, fresh vegetables, tangy feta cheese, and savory olives tossed in a flavorful dressing creates a satisfying and colorful salad.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely diced
Additional Ingredients:
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, sliced
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook Orzo Pasta: Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing.
- Combine Ingredients: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
- Toss with Dressing: Pour the dressing over the salad and toss to coat. Gently fold in the feta cheese.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- This salad can be made a day ahead and kept chilled.
- Add grilled chicken or chickpeas for extra protein.
- For a dairy-free version, skip the feta or use a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
