Description
This Orzo Pasta Salad is a refreshing and flavorful dish perfect for a summer meal or as a side dish for a gathering. The orzo pasta is combined with fresh vegetables, tangy olives, creamy feta cheese, and a zesty dressing, creating a Mediterranean-inspired flavor profile that is sure to please.
Ingredients
Scale
For the salad:
- 8 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
Instructions
- Cook the orzo: Cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the salad: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, black pepper, and garlic until well combined.
- Toss and chill: Pour the dressing over the salad and toss until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- This salad can be made a day ahead and stored in the refrigerator.
- Add grilled chicken or shrimp to make it a complete meal.
- For a Mediterranean twist, substitute fresh dill or mint for parsley.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
