Description
Fresh Mediterranean Orzo Salad with Feta and Vibrant Veggies is a delightful, wholesome dish that brings the flavors of the Mediterranean to your table. This colorful salad combines tender orzo pasta with crunchy cucumbers, juicy cherry tomatoes, and bell peppers, all tossed in a zesty lemon-garlic dressing. Topped with crumbled feta cheese, each bite bursts with freshness and flavor, making it an ideal choice for potlucks, light lunches, or summer dinners.
Ingredients
Scale
- 1 ½ cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook orzo pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While orzo cools, chop cherry tomatoes, cucumber, bell pepper, red onion, parsley, and slice olives. Combine in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper.
- Add cooled orzo to the veggie mixture and pour dressing over; toss gently to combine.
- Crumble feta cheese on top and give another gentle toss.
- Chill for at least 20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 3g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg