Description
This Greek Orzo Pasta Salad brings a burst of flavors with cherry tomatoes, cucumbers, and feta in a homemade dressing. Ideal for a quick and healthy meal, it’s a delicious way to enjoy fresh ingredients and Mediterranean taste without any hassle.
Ingredients
Scale
- 1 ½ cups uncooked orzo pasta
- 1 pint cherry tomatoes halved
- 1 english cucumber diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- ½ cup pitted kalamata olives halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint.
- In a separate small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper for the dressing.
- Add the cooled orzo to the large bowl with the vegetables and feta.
- Pour the dressing over the mixture and toss gently to coat everything evenly.
- Cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
- Toss again before serving and adjust seasoning if needed.
Notes
Feel free to add more vegetables as desired, such as bell peppers or zucchini.
This salad can be made a day in advance for better flavor infusion.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg