Description
Mediterranean Orzo Pasta Salad is a light, vibrant, and incredibly flavorful dish packed with juicy cherry tomatoes, crisp cucumbers, briny olives, creamy feta, and tender orzo pasta. Tossed in a zesty lemon-oregano vinaigrette, this refreshing salad is perfect for picnics, potlucks, or easy meal prep. It’s quick to make, full of Mediterranean flair, and endlessly customizable with proteins or extra veggies.
Ingredients
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1½ cups dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/4 red onion, thinly sliced
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1/2 cup Kalamata olives, sliced
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3/4 cup feta cheese, crumbled
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2 tbsp fresh parsley or mint, chopped
Dressing:
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1/4 cup olive oil
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2 tbsp fresh lemon juice
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1 clove garlic, minced
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1 tsp dried oregano
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Salt and black pepper, to taste
Instructions
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Cook the Orzo: Boil orzo in salted water according to package instructions until al dente. Drain and rinse under cold water. Set aside.
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Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, slice the red onion, and slice the olives.
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Make the Dressing: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
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Combine Salad: In a large mixing bowl, add orzo, vegetables, olives, and feta. Pour the dressing over and toss gently to combine.
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Chill & Serve: Refrigerate for at least 30 minutes. Garnish with chopped parsley or mint before serving.
Notes
Chill longer for better flavor development.
Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
Swap feta for vegan cheese or omit for a dairy-free version.
Use gluten-free orzo if needed.
Add extras like artichoke hearts, spinach, or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (after boiling pasta)
- Cuisine: Mediterranean