Fresh Mediterranean Orzo Salad
A bright and colorful salad packed with crisp vegetables and a tangy lemon dressing that everyone loves.
recipesbynani.comThis Mediterranean orzo salad is a staple in my kitchen because it is so easy to toss together for a quick lunch or a potluck side dish. It keeps well in the fridge, so it is perfect for when you need a healthy meal ready to go throughout the week.
My best tip for this recipe is to make sure you rinse the orzo with cool water after it finishes boiling. This stops the cooking process and keeps the grains from sticking together in one big clump.
🧺 Ingredients
- 1 cup dry orzo pasta
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup kalamata olives, pitted and sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the orzo according to the package directions until tender.
- 2
Drain the orzo in a colander and rinse it under cold water to cool it down completely.
- 3
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- 4
Add the cooled orzo, tomatoes, cucumber, feta, red onion, parsley, and olives to the bowl.
- 5
Toss everything together until the salad is evenly coated with the dressing.
- 6
Serve immediately or keep it in the refrigerator for an hour so the flavors can blend.
💡 Tips
Store your leftover salad in an airtight container in the fridge for up to three days. If the pasta absorbs too much dressing, just add a tiny squeeze of fresh lemon juice before serving to brighten the flavors back up.
Made this recipe? Let us know how it went.
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