Description
Greek Orzo Pasta Salad is a delightful Mediterranean dish that combines tender orzo pasta with vibrant fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. This colorful salad is not only visually appealing but also packed with flavor, making it perfect for summer picnics, barbecues, or as a light meal. Ready in just 25 minutes, it’s a quick and nutritious option for busy weeknights or last-minute gatherings. Serve it chilled or at room temperature to enjoy a refreshing taste of the Mediterranean.
Ingredients
Scale
- 8 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the orzo in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well blended.
- Add the cooled orzo to the vegetable mixture. Pour the dressing over and toss gently to coat. Fold in feta cheese and parsley.
- Serve immediately or chill in the refrigerator for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg