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Rachel White

Mediterranean Orzo Salad Recipe

A vibrant vegetarian pasta salad combining tender orzo, fresh vegetables, olives, feta, and a zesty lemon herb dressing for a refreshing meal.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • 1 teaspoon salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • ¼ cup thinly sliced red onion
  • ¼ cup sliced Kalamata olives
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Bring large pot of water to boil.
  2. Add 1 teaspoon salt and 1 cup orzo.
  3. Cook pasta according to package directions, about 8 to 10 minutes.
  4. Drain using colander and rinse briefly with cool water.
  5. Transfer cooled orzo to large mixing bowl.
  6. Add cherry tomatoes, cucumber, red onion, olives, and feta.
  7. In small bowl, whisk olive oil, lemon juice, oregano, and black pepper.
  8. Pour dressing over salad mixture evenly.
  9. Toss thoroughly until everything coats well.
  10. Sprinkle chopped parsley on top before serving.

Notes

Nutritional Values (Per Serving)

Calories: 390
Total Fat: 16g
Saturated Fat: 4g
Carbohydrates: 48g
Fiber: 4g
Protein: 11g
Vitamin C: 25%
Calcium: 15%
Iron: 12%
Vitamin A: 10%
Magnesium: 8%

Additional Notes and Tips

  • Chill 30 minutes before serving for deeper flavor.
  • Add chickpeas for extra plant based protein.
  • Substitute vegan feta for dairy free option.
  • Include fresh mint for brighter aroma.
  • Store refrigerated up to three days in airtight container.