Description
A refreshing Mediterranean Orzo Salad with Feta and Olives, perfect for summer picnics and gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- Salt and pepper to taste
Instructions
- Cook the orzo in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, and red onion. Slice the olives and crumble the feta cheese.
- In a large bowl, combine the cooked orzo, chopped vegetables, olives, and feta cheese. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat. Sprinkle fresh parsley on top.
Notes
- Best served chilled or at room temperature.
- Can be stored in an airtight container in the refrigerator for up to three days.
- For optimal freshness, add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mediterranean, Orzo Salad, Feta, Olives, Summer Salad