Description
A fresh and flavorful Orzo Salad that’s quick, easy, and perfect for any occasion. Ready in 15 minutes!
Ingredients
- 1 cup Orzo (uncooked)
- 1 medium Cucumber, diced
- 1 pint Cherry Tomatoes, halved
- ½ medium Red Onion, finely chopped
- 1 medium Bell Pepper (any color), diced
- ½ cup Kalamata Olives, pitted and halved
- ½ cup Feta Cheese, crumbled
- ¼ cup Fresh Parsley, chopped
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Lemon Juice (freshly squeezed is best!)
- 2 tablespoons Red Wine Vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- Salt and Black Pepper to taste
Instructions
1. Cook the orzo according to package directions until al dente. Drain and rinse under cold water.
2. While the orzo is cooking, dice the cucumber and bell pepper. Halve the cherry tomatoes and finely chop the red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
4. Combine the cooked orzo, chopped vegetables, and dressing in a large bowl. Toss gently to coat.
5. Crumble feta cheese over the salad and garnish with fresh parsley. Serve chilled.
Notes
Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal. Adjust herbs, spices, and vinegar to taste. Use seasonal vegetables for variations.
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boil, Mix
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1/6 of recipe (estimated)
Keywords: Orzo Salad, Orzo Pasta Salad, Pasta Salad, Mediterranean Salad, Greek Salad, Summer Salad, Side Dish, Vegetarian, Quick Meal, Easy Recipe