Description
A bright and fresh orzo salad with cherry tomatoes, cucumber, olives, and feta, dressed with a lemony olive oil vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Bring 2 cups of water or vegetable broth to a boil. Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the olives, crumble the feta, and chop the parsley.
- Cook the orzo according to package instructions in the boiling water or broth until al dente (usually 8–10 minutes). Drain well and rinse under cold water to cool quickly.
- In a large bowl, combine the cooled orzo with the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley. Toss lightly.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently. Taste and adjust seasoning before serving chilled or at room temperature.
Notes
Serve as a side or make it a light main by adding chickpeas or grilled chicken. Best when stored separately if made in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg