Description
This vibrant Mediterranean Orzo Salad is a refreshing and flavorful dish perfect for a light lunch or side. It combines tender orzo pasta with crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and oregano dressing. Quick to prepare and served chilled, this salad brings the bright, fresh flavors of the Mediterranean to your table.
Ingredients
Scale
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 Orzo: Cook the orzo according to package directions, typically boiling for 8-10 minutes until tender. Drain and rinse with cold water to stop cooking and cool the pasta down.
- Combine Salad Ingredients: In a large bowl, mix the cooled orzo with diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
- Add Dressing: Drizzle the olive oil and lemon juice over the salad. Sprinkle the dried oregano, salt, and pepper on top. Toss everything thoroughly to ensure all ingredients are evenly coated.
- Chill: Place the salad in the refrigerator and chill for at least 30 minutes before serving to allow the flavors to meld together and the salad to be served cold.
Notes
- Rinsing the orzo with cold water after cooking helps to cool it quickly and prevents it from sticking together.
- Chilling the salad enhances the flavors and makes it a refreshing dish, ideal for warm weather.
- You can add fresh herbs like parsley or mint for extra freshness.
- For a gluten-free option, substitute orzo with gluten-free pasta or quinoa.
- Adjust the amount of lemon juice and oregano to taste for more tang or herbaceous notes.
