Description
A vibrant and refreshing orzo salad loaded with juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup Orzo Pasta
- 1 cup Cherry Tomatoes
- 1 medium Cucumber
- 1 small Red Onion, finely chopped
- 1 medium Bell Pepper, diced
- ½ cup Feta Cheese, crumbled
- ½ cup Kalamata Olives, pitted and sliced
- ¼ cup Fresh Parsley, chopped
- ½ lemon, juiced
- ¼ cup Olive Oil
- Salt & Pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add your orzo pasta and cook according to the package instructions (about 8-10 minutes).
- While the orzo cooks, chop your cherry tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
- Once the orzo is cooked and drained, transfer it to a large mixing bowl. Add the chopped veggies, olives, feta, and parsley.
- Drizzle the vinaigrette over the orzo mixture and gently toss everything together.
- Give it a final taste check and adjust salt and pepper as needed.
- Serve immediately or refrigerate for later. This salad tastes even better the next day!
Notes
Feel free to customize by adding proteins like grilled shrimp, or trying different veggies based on the season.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo salad, Mediterranean salad, summer salad, healthy recipe, vegetarian recipe