Description
A refreshing Mediterranean Orzo Pasta Salad packed with vibrant vegetables, creamy feta, and zesty dressing, perfect for lunches or gatherings.
Ingredients
Scale
- 1 cup Orzo Pasta
- 1 cup Cherry Tomatoes, halved
- 1 cup Cucumber, diced
- 1 cup Bell Pepper, diced
- 1/2 cup Red Onion, finely chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Lemon Juice, freshly squeezed
- 1/2 cup Feta Cheese, crumbled
- 1/3 cup Black Olives, sliced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Fresh Basil, chopped
- Salt and Pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and rinse under cold water.
- Combine Ingredients: In a spacious mixing bowl, toss the cooled orzo with cherry tomatoes, cucumber, bell pepper, and red onion.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Dress the Salad: Pour the dressing over the pasta and vegetables. Toss to coat evenly.
- Add Cheese and Olives: Fold in feta cheese, black olives, and fresh herbs.
- Serve: Enjoy immediately or refrigerate for about an hour to meld flavors.
Notes
Customize by adding proteins or substituting different cheeses. Best enjoyed fresh but can be made ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg