Mediterranean Orzo Salad
This refreshing Mediterranean Orzo Salad features fresh vegetables, orzo pasta, and a zesty lemon vinaigrette, perfect for a summer meal.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups orzo pasta cooked according to package instructions
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup kalamata olives sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup red onion finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
Preparation Steps
- Cook the orzo pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, olives, feta, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Add the cooked orzo to the vegetables and pour the dressing over the salad. Toss to combine.
- Serve immediately or refrigerate until ready to serve.
Notes
This salad can be made ahead of time and served chilled. Add more lemon juice before serving for extra zing.