Description
A bright, zesty, and flavor-packed orzo salad bursting with fresh vegetables, tangy feta, and a lemony vinaigrette—perfect for warm weather meals or easy entertaining.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a medium pot of salted water to a boil. Cook orzo according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust seasoning as needed.
- While the orzo is cooling, chop the cucumber, tomatoes, olives, red onion, and herbs.
- In a large mixing bowl, combine the cooled orzo, vegetables, feta, parsley, and dill. Drizzle with the lemon dressing and toss gently to combine.
- Chill the salad in the fridge for 15–30 minutes before serving. Garnish with extra feta and parsley if desired.
Notes
Let the salad marinate for at least 15 minutes to deepen the flavors. Swap in chickpeas, grilled chicken, or shrimp for extra protein. Use gluten-free pasta or quinoa if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
Keywords: orzo salad, pasta salad, lemon feta, summer salad, healthy side dish