Mediterranean Orzo Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
317 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Greek
Mediterranean Orzo Salad
Description
This salad starts with orzo pasta cooked until al dente, then dressed with olive oil and red wine vinegar to prevent sticking and add a subtle tang. The pasta cools in the fridge before combining with sliced English cucumbers, halved cherry tomatoes, cubed feta cheese, thinly sliced red onions, and sliced kalamata olives. Dried dill and oregano add herbal notes, while chopped fresh parsley contributes brightness.
The dressing is made by whisking extra virgin olive oil, red wine vinegar, minced garlic, lemon juice, oregano, salt, and freshly ground black pepper. This mixture is poured over the salad and tossed together to meld flavors. The result is a refreshing salad with a Mediterranean profile balancing savory, sour, and herbal elements.
This salad can be prepared up to a day ahead, though it's best to add the tomatoes and cucumbers just before serving for optimal freshness. Stored in an airtight container, it lasts 3 to 5 days refrigerated. It pairs well with grilled meats or can be enjoyed on its own.
Ingredients
Orzo
- 2 cups orzo pasta
- 1 teaspoon extra-virgin olive oil (or neutral oil of choice)
- 1 teaspoon red wine vinegar
Salad
- 2 cucumber English, halved vertically, and sliced ¼ inch thick
- 2 cups cherry tomato halved
- 1 ½ cup feta cheese (cut into ¼ inch cubes)
- ⅓ cup red onion (thinly sliced)
- ½ cup kalamata olives sliced, pitted
- 1 teaspoon dill dried
- 1 teaspoon oregano dried
- ½ teaspoon salt
- 4 tablespoon parsley plus more for topping, fresh, minced
- 1 cup Greek salad dressing (homemade or store bought)
Greek Salad Dressing
- ⅓ cup extra-virgin olive oil (or neutral oil of choice)
- ½ cup red wine vinegar
- 2 cloves garlic (minced)
- 2 tablespoon lemon juice
- 2 teaspoon oregano dried
- 1 teaspoon salt
- ¼ teaspoon black pepper (or to taste)
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to package directions, or until al dente. Drain the orzo and toss it with 1 teaspoon olive oil and 1 teaspoon vinegar. This will help stop the orzo from sticking together while cooling and it will soak up the flavour from the vinegar. Set aside in the fridge to cool.
- For the homemade dressing, in a small bowl, whisk together the olive oil, vinegar, garlic, lemon juice, oregano, salt, and several grinds of pepper.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, feta, red onion, olives, dill, oregano, salt and half of the parsley.
- Pour the dressing over the salad and combine.
- Toss to combine and season to taste with salt and pepper.
- Garnish with the remaining parsley. Serve and enjoy!
Notes
- The salad can be made up to a day in advance, but add tomatoes and cucumbers just before serving for best texture.
- Store in an airtight container in the fridge for 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 757mg | 32% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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