Description
Prepare a fresh and flavorful cold pasta salad featuring tender orzo, salty feta cheese, crisp vegetables, and a bright lemon-herb vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1 large cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process. Set aside to cool completely.
- While the orzo cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
- In a large bowl, combine the cooled orzo, halved tomatoes, diced cucumber, Kalamata olives, and chopped red onion.
- Pour the vinaigrette over the orzo mixture. Toss gently until all ingredients are evenly coated.
- Gently fold in the crumbled feta cheese, fresh parsley, and fresh mint.
- Taste the salad and adjust salt or lemon juice if needed.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a make-ahead option, prepare the salad without the feta and fresh herbs up to 24 hours in advance. Store the dressing separately. Combine everything just before serving.
- Add 1 can (15 ounces) of rinsed and drained chickpeas for added protein and texture.
- If you prefer a tangier dressing, add 1 teaspoon of red wine vinegar to the vinaigrette mixture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 25