Description
A fresh and vibrant Orzo Salad tossed with juicy tomatoes, crisp cucumber, olives, feta, and herbs in a zesty dressing. Perfect as a side dish, light meal, or picnic favorite.
Ingredients
- Orzo pasta: 1 pound (450g), cooked al dente
- Cherry tomatoes: 2 cups (300g), halved
- Cucumber: 1 large, diced
- Red onion: 1/2 medium, finely chopped
- Kalamata olives: 1/2 cup (80g), sliced
- Feta cheese: 1 cup (150g), crumbled
- Fresh parsley: 1/4 cup, chopped
- Fresh basil: 1/4 cup, chopped
- Olive oil: 1/3 cup (80ml)
- Red wine vinegar: 3 tablespoons
- Garlic: 2 cloves, minced
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil.
- Combine Ingredients: Cook orzo until al dente, 8–10 minutes. Drain and rinse under cold water.
- Prepare Your Cooking Vessel: In a bowl, whisk olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper.
- Assemble the Dish: In a large bowl, combine orzo, tomatoes, cucumber, onion, olives, feta, parsley, and basil.
- Cook to Perfection: Pour dressing over salad and toss gently.
- Finishing Touches: Adjust seasoning with extra salt and pepper.
- Serve and Enjoy: Chill 30 minutes before serving or enjoy immediately.
Notes
- Note: Toss orzo with dressing while still slightly warm to absorb flavor.
- Note: Chill before serving for best taste.
- Note: Fresh herbs brighten the salad and should be added last.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo salad, mediterranean salad, pasta salad, summer salad, greek orzo salad