Description
A vibrant, refreshing pasta salad featuring tender orzo, crisp vegetables, tangy feta cheese, and Kalamata olives tossed in a zesty lemon dressing. Perfect for summer gatherings, meal prep, or as a light main course.
Ingredients
- Orzo pasta – 1½ cups (300g)
- Cherry tomatoes, halved – 2 cups
- English cucumber, diced – 1 medium
- Kalamata olives, pitted and halved – ¾ cup
- Red onion, finely diced – ½ medium
- Feta cheese, crumbled – 1 cup (150g)
- Fresh parsley, chopped – ½ cup
- Fresh basil, chopped – ¼ cup
- Extra virgin olive oil – ⅓ cup
- Fresh lemon juice – 3 tablespoons
- Red wine vinegar – 2 tablespoons
- Garlic cloves, minced – 2
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions
- 1. Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water, then spread on a baking sheet to cool completely.
- 2. While the orzo cools, prepare the dressing by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined.
- 3. In a large mixing bowl, combine the cooled orzo with half of the dressing, tossing to coat evenly.
- 4. Add the halved cherry tomatoes, diced cucumber, halved Kalamata olives, and diced red onion to the bowl with the dressed orzo.
- 5. Pour the remaining dressing over the salad and toss gently to combine all ingredients.
- 6. Add the crumbled feta cheese and chopped fresh herbs, folding them in gently to avoid breaking up the cheese too much.
- 7. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
- 8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld, or serve immediately at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reserve some feta and fresh herbs to add just before serving for best presentation. The salad can be made up to 24 hours ahead and actually tastes better the next day. Refresh with a drizzle of olive oil and lemon juice before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g