Description
A refreshing and easy-to-make Mediterranean Orzo Salad featuring tender orzo pasta, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon-olive oil dressing with oregano. Perfect as a light lunch or a vibrant side dish for any meal.
Ingredients
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 a boil and cook 1 1/2 cups of orzo pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo, diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Gently mix until all ingredients are evenly distributed.
- Add Dressing: Drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the salad. Sprinkle 1 teaspoon of dried oregano along with salt and pepper to taste. Toss everything thoroughly to ensure the salad is well coated with the dressing and seasonings.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled as a side dish or light meal.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving.
- Can be prepared a day ahead and stored in the refrigerator.
- Add fresh herbs like parsley or mint for extra freshness if desired.
- Optional: Include toasted pine nuts or chopped bell peppers for additional texture and taste.
- Use gluten-free orzo to make this salad gluten free.
