Description
Mediterranean Orzo Salad with Olives & Feta is a vibrant, refreshing dish that captures the essence of summer in every bite. This easy-to-make salad features tender orzo pasta mixed with salty Kalamata olives, creamy feta cheese, and colorful vegetables, all drizzled with a zesty lemon dressing. Perfect for picnics, potlucks, or as a light main course, this salad is sure to impress your guests and elevate any meal.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ? cup Kalamata olives, pitted and sliced
- ? cup crumbled feta cheese
- ? cup red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Add cooled orzo to the vegetable mixture and drizzle with the dressing. Toss gently to combine.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg