Description
This vibrant Orzo Salad combines tender orzo pasta with fresh vegetables, tangy feta cheese, and a bright lemon-herb vinaigrette. Perfect for meal prep, gatherings, or light lunches, it’s a fresh, flavorful, and satisfying dish that’s easy to customize with your favorite ingredients.
Ingredients
Units
Scale
Pasta
- 1 1/2 cups dry orzo pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
Cheese
- 1/2 cup crumbled feta cheese
Herbs
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, usually 7–9 minutes. Drain, rinse under cold water to cool, and set aside.
- Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives. Gather the chopped herbs and crumble the feta cheese.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, chopped vegetables, olives, feta cheese, and fresh herbs. Drizzle with the dressing.
- Toss and Serve: Gently toss everything together until the orzo and vegetables are evenly coated with the dressing. Taste and adjust seasoning if needed. Serve immediately or chill for 30–60 minutes to let the flavors meld.
Notes
- Rinsing the orzo after cooking helps prevent sticking and cools it quickly for the salad.
- This salad is versatile: add grilled chicken, shrimp, or chickpeas for more protein.
- For best flavor, let the salad rest in the refrigerator before serving.
- Leftover salad will keep in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups (approx.)
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
