Description
A refreshing Mediterranean Orzo Salad combining tender orzo pasta with vibrant cherry tomatoes, crisp cucumber, kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfectly herbed with fresh parsley and mint, this salad is a delightful, easy-to-make side dish or light meal served chilled.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Dressing & Seasoning
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop the cooking process, then drain thoroughly.
- Combine Salad Ingredients: In a large bowl, mix together the cooked orzo, olive oil, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
- Add Lemon Juice and Seasoning: Squeeze the juice of one lemon over the salad mixture. Season with salt and pepper according to your taste. Toss everything gently to combine all the flavors well.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding more lemon juice or olive oil if needed to enhance the flavor profile.
- Chill to Marinate: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together beautifully. Serve chilled or at room temperature for the best taste experience.
Notes
- Be sure to rinse the orzo under cold water after cooking to prevent it from sticking and to cool it down for the salad.
- This salad is best served chilled but can also be enjoyed at room temperature.
- You can prepare the salad a few hours ahead to deepen the flavor integration.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- If kalamata olives are not available, other brined olives can be used but will alter the flavor slightly.
