How to Make Orzo Salad
Fresh, zesty, and easy to make! This Orzo Salad is the perfect side dish for any meal—packed with vibrant veggies and tangy flavor.
Ingredients
- 1½ 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 tbsp red wine vinegar
- 1 lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
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.
Notes
Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
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