Mediterranean Orzo Salad
This refreshing Mediterranean Orzo Salad is tossed with olives, tomatoes, cucumber, feta, and a lemony oregano dressing. Perfect for picnics, BBQs, and meal prep.
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Serves: 6 servings
Ingredients
- 1 ½ cups dry orzo pasta - cooked, drained, and cooled
- 6 oz Kalamata olives - halved
- 1 cup grape tomatoes - halved
- ½ cucumber - chopped
- ¼ cup red onion - diced
- 2 Tbsp fresh parsley - chopped
- ½ cup feta cheese
Dressing
- 3 Tbsp extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic - minced
- 1 tsp oregano
- Salt and pepper - to taste
Instructions
- Cook orzo pasta for 8 minutes or until al dente. Drain, rinse under cold water, and cool completely.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
- In a large bowl, combine cooled orzo, olives, tomatoes, cucumber, onion, and parsley. Toss with dressing.
- Chill salad for 1 hour in the fridge. Sprinkle with feta before serving.
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Notes
- Cool pasta completely before mixing.
- Use block feta for best flavor.
- Make ahead for easy meal prep.
- Taste and adjust salt or lemon before serving.
Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 587mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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