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Mediterranean Orzo Salad

Mediterranean Orzo Salad is a vibrant and refreshing dish perfect for summer picnics, barbecues, or light meals. This salad combines tender orzo pasta with juicy cherry tomatoes, crunchy cucumbers, briny Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon dressing. Its colorful presentation not only pleases the eye but also offers a healthy way to incorporate vegetables into your diet. Serve it chilled or at room temperature, and watch as it becomes the star of any gathering!

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced
  • ½ cup feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Cook orzo in salted boiling water according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water.
  2. While the orzo cools, chop cherry tomatoes, cucumber, and red onion into bite-sized pieces.
  3. In a large bowl, combine cooled orzo with chopped vegetables, olives, and feta cheese; toss gently.
  4. Whisk together lemon juice and olive oil in a small bowl; season with salt and pepper.
  5. Pour dressing over the salad and toss to coat evenly. Let rest for about 10 minutes before serving.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: For added protein, mix in grilled chicken or chickpeas. You can substitute spinach for parsley or use roasted red peppers instead of tomatoes for a different flavor twist.