Description
Mediterranean Orzo Salad is a vibrant, fresh, and flavorful dish that brings the best of the Mediterranean to your plate. With al dente orzo, crisp cucumbers, juicy cherry tomatoes, briny olives, creamy feta, and a bright lemon-olive oil dressing, this salad is perfect for lunch, potlucks, or as a side for dinner. It’s quick to make, visually stunning, and endlessly adaptable. Whether you want a light meal or a colorful side dish, this salad hits all the right notes. The secret is fresh ingredients, balanced flavors, and a little love in every toss.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the orzo according to package directions, drain, and rinse with cold water.
- Chop the vegetables and herbs.
- Whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine orzo, vegetables, olives, and feta. Pour dressing over and toss gently.
- Taste and adjust seasoning if needed. Let rest for 10–15 minutes before serving.
Notes
- Use fresh herbs for maximum flavor.
- For a vegan version, omit feta or use a plant-based alternative.
- The salad can be made a few hours in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook / Boiled pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4–6
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg