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Mediterranean Orzo Pasta Salad

A vibrant mix of orzo pasta, fresh vegetables, and creamy feta, perfect for gatherings or light meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup orzo pasta Tiny pasta resembling grains
  • 1 cup cherry tomatoes, halved For sweetness and color
  • 1 cup cucumber, diced Adds crunch
  • ½ cup red onion, finely chopped Adds sharpness
  • ½ cup black olives, pitted and sliced For savory flavor
  • 1 cup bell peppers (red or yellow), diced For sweetness and color
  • ¼ cup fresh parsley, chopped For garnish and freshness
  • ½ cup feta cheese, crumbled Adds creaminess
For the dressing
  • ¼ cup extra virgin olive oil Base of the dressing
  • 2 tablespoons lemon juice For tanginess
  • to taste salt For seasoning
  • to taste pepper For seasoning

Method
 

Cooking the Orzo
  1. Cook the orzo according to package instructions in a pot of boiling salted water for about 8-10 minutes, until al dente.
Preparing the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
Chopping the Veggies
  1. Dice the cucumber, bell peppers, and red onion; halve the cherry tomatoes; slice the olives; and chop the parsley.
Combining Ingredients
  1. Once the orzo is cooked and drained, let it cool slightly. In a large mixing bowl, combine the orzo with the chopped vegetables, olives, and feta.
Dressing the Salad
  1. Drizzle the dressing over the orzo mixture and toss gently to combine, ensuring all ingredients are coated.
Serving
  1. Serve immediately or chill in the refrigerator for about an hour before serving to enhance flavors.

Notes

Consider swapping ingredients like chickpeas for protein or vegan cheese alternatives. Allow the salad to chill for better flavor.