Description
A vibrant Mediterranean-inspired salad made with tender orzo pasta, fresh vegetables, and a zesty lemon-garlic dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Once cooked, drain and let it cool completely to prevent it from becoming mushy.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss everything together gently. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving to allow the ingredients to meld together beautifully.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it an even tastier option for quick lunches or snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg