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Mediterranean Orzo Salad

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Mediterranean Orzo Salad is a refreshing and hearty pasta salad made with orzo, crisp vegetables, briny olives, and feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a side or light main dish.

Ingredients

  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley or dill, chopped
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook orzo in salted water according to package directions (about 8–10 minutes). Drain and rinse with cold water to stop cooking.
  2. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and chopped herbs.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss until evenly coated.
  5. Let the salad chill in the refrigerator for at least 15 minutes before serving. Serve cold or at room temperature.

Notes

  • Rinse the orzo with cold water after cooking to prevent sticking.
  • This salad gets better as it sits—great for meal prep or make-ahead meals.
  • Add grilled chicken, shrimp, or chickpeas for a heartier dish.
  • Use gluten-free orzo or rice to make the dish gluten-free.

Nutrition

Find it online: https://thefamilycooking.com/mediterranean-orzo-salad/