Fresh Mediterranean Orzo Salad
This bright and zesty pasta salad is the perfect side dish for any summer gathering.
dailyrecipesbook.comThere is something so satisfying about a good pasta salad that actually keeps you full. This Mediterranean orzo dish is packed with crisp cucumbers, juicy tomatoes, and salty feta cheese. It hits that perfect balance of fresh flavors that everyone loves.
My favorite thing about this recipe is how well the flavors meld together after sitting in the fridge. If you are making this for a potluck, try to prepare it an hour ahead of time so the lemon dressing can really soak into the pasta.
Ingredients
- 16 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente.
- 2
Drain the orzo and rinse it under cold water to stop the cooking process, then let it drain well.
- 3
In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
- 4
Place the cooled orzo in a large mixing bowl and add the tomatoes, cucumber, red onion, olives, and feta cheese.
- 5
Pour the dressing over the salad and toss everything together until well combined.
- 6
Stir in the fresh parsley right before serving to keep the herbs bright.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta absorbs too much liquid, just add a small squeeze of fresh lemon juice before serving to wake up the flavors.
Made this recipe? Let us know how it went.
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