Mediterranean Orzo Salad

Mediterranean Orzo Salad is a light, refreshing salad that combines orzo pasta with fresh vegetables, feta cheese, olives, and a tangy dressing. It’s perfect for a summer side dish or a quick meal. Here's how to make it:

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Ingredients

1 cup orzo pasta

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/4 cup Kalamata olives, pitted and sliced

1/4 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1 tablespoon fresh oregano (or 1 teaspoon dried)

For the Dressing:

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

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Instructions

1. Cook the Orzo:

Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool it down quickly.

2. Prepare the Vegetables:

While the orzo is cooking, halve the cherry tomatoes, dice the cucumber, and chop the red onion, olives, and parsley.

3. Make the Dressing:

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.

4. Assemble the Salad:

In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh parsley. Add the dressing and toss gently to combine.

5. Serve:

Sprinkle with fresh oregano and more feta if desired. Serve immediately, or refrigerate for 20-30 minutes for the flavors to meld.

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Tips:

Add Protein: Add grilled chicken, shrimp, or chickpeas for a more filling meal.

Make Ahead: This salad holds up well for meal prep. It can be stored in the fridge for up to 3 days.

Customization: Feel free to add or substitute other ingredients like roasted red peppers, artichokes, or zucchini for variety.

This Mediterranean Orzo Salad is a fresh and flavorful dish that’s perfect for any occasion!