Description
This Greek Orzo Salad is a refreshing and vibrant meal that hits the table in under 20 minutes. With zesty lemon, salty feta, and crisp vegetables, it balances textures perfectly, making it a nutrient-dense option without the hassle of takeout.
Ingredients
Scale
16 oz Orzo Pasta
1 large English Cucumber
1 pint Cherry Tomatoes
1/2 cup Kalamata Olives (pitted)
1/4 cup Red Onion (finely diced)
6 oz Feta Cheese (crumbled)
1/4 cup Fresh Parsley
1/4 cup Fresh Mint
1/3 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Dried Oregano
Instructions
- Boil a large pot of salted water. Cook the orzo according to package instructions (usually 8-9 minutes) until al dente
- While the pasta cooks, dice cucumber, halve cherry tomatoes, and mince red onion. Place in a large bowl
- Drain cooked orzo and rinse with cold water
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper
- Add cooled orzo to the vegetable bowl, pour on the dressing, and toss until well-coated
- Fold in crumbled feta, olives, and fresh herbs gently
- Serve immediately or chill for 30 minutes before serving
Notes
Use high-quality ingredients for best flavor.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg