Ingredients
1 pound orzo pasta
1 pint cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, finely diced
1/2 cup Kalamata olives, sliced
6 ounces feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8-10 minutes.
Step 2: Drain the cooked orzo and rinse thoroughly under cold running water to stop the cooking and remove excess starch. Let it drain well.
Step 3: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, diced cucumber, red onion, olives, and crumbled feta cheese.
Step 4: In a separate small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well emulsified.
Step 5: Pour the dressing over the pasta mixture and add the fresh parsley. Toss gently to ensure everything is evenly coated.
Step 6: Cover and refrigerate for at least 30 minutes before serving to allow the flavors of the Orzo pasta salad recipe to meld together.
Notes
For best results, use high-quality feta in brine and let the salad sit for 30 minutes before serving to allow flavors to develop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 295
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo, pasta salad, Mediterranean recipe, summer side dish, feta cheese
