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This orzo salad is a fresh, flavorful dish that’s simple to make and holds up beautifully, making it ideal for packing lunches or taking on a picnic. It’s a light yet satisfying pasta salad that works wonderfully as a side or even as a main course. Pair it with whatever you’re grilling, and it’s sure to be a hit! The recipe features tender orzo pasta tossed with cherry tomatoes, cucumbers, Kalamata olives, feta cheese, and fresh herbs. You’re going to love how easy and delicious this salad is!
Ingredients:
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 3 Persian cucumbers, diced (mini cucumbers)
- ½ red onion, finely chopped
- ½ cup kalamata olives, pitted and sliced
- 6 oz feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 garlic clove, minced
- Salt and pepper, to taste
Prep time: 10 minutes
Servings: 4-6
Instructions:
- Cook the orzo according to the package directions until it’s al dente. Rinse the pasta under cold water, then drain it well.
- In a large mixing bowl, combine the cooled orzo with cherry tomatoes, diced Persian cucumbers, red onion, Kalamata olives, and crumbled feta cheese.
- Add the chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss everything gently to combine well.
Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
