Print

Mediterranean Orzo Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant Mediterranean Orzo Salad combines tender orzo pasta with juicy tomatoes, crisp cucumber, briny olives, and creamy feta, all tossed in a simple lemon olive oil dressing.

Ingredients

Scale
  • 8 oz (about 1 1/2 cups) dry orzo
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 medium cucumber, diced (about 2 cups)
  • 1/3 cup red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and sliced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • Kosher or sea salt for the pasta water
  • Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 small clove garlic, finely minced
  • 1 tsp dried oregano
  • 3/4 tsp fine sea salt (to taste)
  • 1/2 tsp black pepper
  • Pinch of red pepper flakes (optional)
  • Optional add-ins:
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup roasted red peppers, sliced
  • 1–2 cups baby arugula or spinach

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Chop tomatoes, cucumber, red onion, parsley, and mint. Crumble the feta.
  3. Whisk together the dressing ingredients in a large bowl.
  4. Add orzo to the boiling water and stir well.
  5. Stir occasionally while it cooks to keep it loose.
  6. Cook the orzo for 7–9 minutes until al dente. Drain and rinse briefly with cool water.
  7. Toss the cooled orzo with the dressing. Fold in tomatoes, cucumber, red onion, olives, parsley, and mint. Add feta last. Adjust seasoning to taste.
  8. Serve cool or at room temperature.

Notes

For deeper flavor, toss orzo with half the dressing while warm. Chill for 15–30 minutes before serving to enhance flavors.

Nutrition

Find it online: https://diyprzepisy.com/mediterranean-orzo-salad/

×