5 from 22 votes
Mediterranean Orzo Salad
Mediterranean Orzo Salad combines tender cooked orzo pasta with fresh cucumber, cherry tomatoes, feta cheese, red onion, kalamata olives, and herbs dressed in a tangy Greek dressing. The mix of textures from the chewy pasta, crisp vegetables, creamy cheese, and briny olives creates a balanced, flavorful salad suitable as a side or light meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
8
Calories:
317 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Mediterranean, Greek
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 317
% 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.