Mediterranean Orzo Pasta Salad
A vibrant, refreshing pasta salad made with orzo, crunchy vegetables, feta cheese, and a tangy lemon-herb vinaigrette. Perfect for summer lunches, picnics, or as a Mediterranean-style side dish.
Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4–6
Ingredients
For the Salad:
1 cup dry orzo pasta
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/3 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
2 tbsp chopped fresh parsley
Optional: 1/4 cup diced red bell pepper or artichoke hearts
For the Lemon-Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano
Salt and black pepper to taste
Instructions
1. Cook the Orzo
Bring a pot of salted water to a boil.
Cook orzo according to package directions (about 8–10 minutes), then drain and rinse under cold water to stop cooking. Let cool.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, feta, and parsley.
Pour dressing over the salad and toss well to combine.
4. Chill & Serve
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy cold or at room temperature.
Tips
Make it vegan: Omit feta or use dairy-free cheese.
Add protein: Chickpeas, grilled chicken, or tuna work great.
Make ahead: Best eaten within 3–4 days. Store covered in the fridge.
Nutritional Information
Calories: ~280
Protein: 7g
Carbs: 28g
Fat: 15g
Fiber: 3g
Sugar: 2g
Sodium: ~350mg