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–+ servings

Mediterranean Orzo Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, and a tangy dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup black olives sliced
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Cook the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside.
Prepare the Dressing
  1. In a mixing bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine the Salad
  1. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, black olives, and parsley.
  2. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  3. Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 4gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. It tastes even better after the flavors have melded together.

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