Print

Mediterranean Orzo Salad

Mediterranean Orzo Salad
Print Recipe

A vibrant and quick Mediterranean Orzo Salad combining tender orzo pasta with fresh cucumbers, cherry tomatoes, Kalamata olives, crumbled feta, and a zesty lemon-garlic dressing. Perfect as a refreshing side dish or a light main course, ready in under 20 minutes and bursting with Mediterranean flavors.

Ingredients

Scale

Pasta

  • 1 cup orzo pasta

Vegetables & Herbs

  • 1 cup cucumber, chopped into small cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and quartered
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Cheese

  • 1/2 cup feta cheese, crumbled

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions, usually about 8 to 10 minutes until al dente. Drain the orzo and rinse under cold water to stop the cooking and cool it down immediately.
  2. Prepare the Vegetables: While the orzo cooks, chop the cucumber into small cubes, halve the cherry tomatoes, slice the red onion thinly, and pit and quarter the Kalamata olives. Finely chop the fresh parsley and mint to release their aromas.
  3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper. This simple mixture is the heart of the Mediterranean Orzo Salad’s bright, balanced flavor.
  4. Combine and Toss: In a large mixing bowl, combine the cooled orzo pasta with the chopped veggies, herbs, and feta cheese. Pour the dressing over and gently toss everything together to ensure every bite is coated with that luscious lemon-garlic dressing.
  5. Chill and Serve: Let the salad rest in the fridge for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best fullness of flavor.

Notes

  • Don’t overcook the orzo; it should be tender but still firm to avoid a mushy salad.
  • Chill the salad before serving to enhance the flavor by allowing the dressing to absorb into all ingredients.
  • Use fresh herbs like parsley and mint for brightness that dried herbs can’t match.
  • Adjust lemon juice to balance acidity according to your taste.
  • Optional toasted pine nuts add an extra layer of crunch and texture.

Nutrition

Keywords: Mediterranean, Orzo, Salad, Quick, Healthy, Vegetarian, Side dish, Light meal

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