Description
A refreshing Mediterranean Orzo Salad packed with crisp cucumbers, juicy cherry tomatoes, tangy Kalamata olives, creamy feta cheese, and a bright lemon-oregano dressing. This easy-to-make pasta salad is perfect for a light lunch or as a flavorful side dish at your next gathering.
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 the Orzo: Cook the orzo pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly with cold water to cool it down and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo, diced cucumber, finely chopped red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Gently toss to mix all the ingredients evenly.
- Add Dressing: Drizzle the olive oil and lemon juice over the salad mixture. Sprinkle the dried oregano, salt, and freshly ground black pepper on top. Toss everything well to ensure the dressing coats all the ingredients.
- Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together. Serve chilled for a delicious and refreshing Mediterranean pasta salad.
Notes
- For extra flavor, add chopped fresh herbs such as parsley or mint.
- Use low-sodium feta cheese to reduce salt content if desired.
- This salad can be made a few hours ahead and stored in an airtight container in the fridge.
- Optional: Add grilled chicken or chickpeas to make it a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
