Orzo Pasta Salad
A vibrant and refreshing Mediterranean-inspired salad featuring tender orzo, fresh vegetables, creamy feta, and a tangy lemon-olive oil dressing.
Equipment
- Large pot
- colander
- Cutting board
- Sharp knife
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Serving spoon
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 small red onion finely chopped
- ½ cup Kalamata olives pitted and halved
- ¾ cup feta cheese crumbled
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, following package instructions. Drain and cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and feta. Add the cooled orzo and toss gently.
- Whisk together lemon juice, olive oil, garlic, salt, and pepper. Drizzle over the salad and toss to coat evenly.
- Garnish with fresh basil and parsley. Serve immediately or chill for enhanced flavor.
Notes
Nutrition Facts (Per Serving, ~1 cup):
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Protein: 10g
- Sodium: 450mg
- Fiber: 3g