Description
A refreshing Mediterranean-inspired salad made with tender orzo pasta, crisp vegetables, feta cheese, and a zesty lemon dressing. Perfect as a side dish, light lunch, or picnic favorite.
Ingredients
- Orzo Pasta: 1 ½ cups uncooked
- Cherry Tomatoes: 1 ½ cups halved
- Cucumber: 1 medium, diced
- Red Onion: ¼ cup finely chopped
- Bell Pepper: 1 medium, diced
- Kalamata Olives: ½ cup sliced
- Feta Cheese: 1 cup crumbled
- Fresh Parsley: ¼ cup chopped
- Fresh Basil: 2 tablespoons chopped
- Lemon Juice: ¼ cup freshly squeezed
- Olive Oil: ⅓ cup
- Garlic: 1 clove minced
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil.
- Combine Ingredients: Cook orzo until al dente, 8–10 minutes. Drain and rinse with cold water.
- Prepare Your Cooking Vessel: In a large bowl, combine tomatoes, cucumber, onion, bell pepper, olives, and feta.
- Assemble the Dish: Add cooled orzo to vegetables and toss gently.
- Cook to Perfection: Whisk lemon juice, olive oil, garlic, salt, and pepper. Pour over salad and toss.
- Finishing Touches: Fold in parsley and basil. Adjust seasoning as needed.
- Serve and Enjoy: Chill 30 minutes before serving for best flavor.
Notes
- Tip: Rinse orzo after cooking to prevent clumping.
- Tip: Use fresh herbs for the best flavor.
- Tip: Make ahead and refrigerate overnight to enhance taste.
- Tip: Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg