Mediterranean Orzo Pasta Salad
Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant Orzo Pasta Salad. Packed with fresh vegetables, creamy feta, and a zesty lemon dressing, this dish is perfect for summer picnics, family gatherings, or quick weeknight dinners. It’s not just a meal; it’s a delightful culinary experience that’s light yet satisfying, making it an unforgettable addition to any table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- ¼ cup finely chopped red onion
- ½ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water for about 8–10 minutes until al dente. Drain and rinse with cold water.
- In a large bowl, combine diced cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
- Whisk together lemon juice and olive oil in a small bowl; season with salt and pepper.
- Add cooled orzo to the vegetable mixture and pour on the dressing. Toss gently until combined.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg