Mediterranean Orzo Salad
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
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
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Mediterranean Orzo Salad a quick 20 minutes side dish or perfect meal prep lunch! Combing all your favorite Mediterranean flavors with a simple delicious Greek salad dressing. My love for Mediterranean is no secret at all! Big flavors like sweet tomatoes, fresh herbs, creamy salty feta cheese, briny olives and bold tangy lemon are all common in this amazing cuisine. I wish I had this waiting for me at my dinner table ever night! It’s so fresh and so flavorful and I can never get enough of those flavors.
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Ingredients
Orzo
- 2 cups orzo pasta
- 1 teaspoon extra-virgin olive oil (or neutral oil of choice)
- 1 teaspoon red wine vinegar
Salad
- 2 cucumbers (English, halved vertically, and sliced ¼ inch thick)
- 2 cups halved cherry tomatoes
- 1 ½ cup feta cheese (cut into ¼ inch cubes)
- ⅓ cup red onion (thinly sliced)
- ½ cup pitted kalamata olives (sliced)
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 4 tablespoon minced fresh parsley (plus more for topping)
- 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 dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper (or to taste)
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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
- Can I Make This Orzo Pasta Salad in Advance?
- Yes, make the salad up to a day in advance. However, recommend waiting to add the tomatoes and cucumbers until just before you’re ready to serve this salad.
- Storage
- Stored in the fridge in an air tight container, this orzo salad will last 3 to 5 days in the fridge.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
25mg
(8%)
Sodium
757mg
(32%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
362IU
(7%)
Vitamin C
7mg
(8%)
Calcium
179mg
(18%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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