4.9 from 139 votes
Mediterranean Orzo Salad
This Mediterranean Orzo Salad blends cooked orzo pasta with fresh vegetables including grape tomatoes, green onions, green bell pepper, and herbs like parsley and dill, accented by kalamata olives, capers, and creamy feta cheese. Tossed in a lemony, garlic-oregano dressing with olive oil, it offers a bright, tangy, and herbaceous flavor with pleasant textures. It's ideal as a side dish or light meal and benefits from chilling to meld flavors.
Prep Time
10 mins
Cook Time
10 mins
Servings:
6
people
Calories:
1111 kcal
Course:
Salad
Cuisine:
Mediterranean, Greek
Ingredients
- 1 ½ cup orzo pasta dry
- 1 pint grape tomatoes halved, or cherry tomatoes
- 2 green onion trimmed and chopped (both white and green parts
- ½ green bell pepper seeds removed, chopped
- 1 cup parsley about 1 ½ ounces, packed, chopped, fresh
- ½ cup dill about 0.5 ounces, packed, chopped, fresh
- ¼ cup sliced pitted kalamata olives, about 1 ounce
- 2 teaspoons capers
- feta cheese to your liking
For the Dressing
- 1 lemon zested and juiced
- ¼ cup extra virgin olive oil
- 1 garlic minced, clove
- 1 teaspoon oregano
Instructions
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Cup of Yum
Notes
- Mix the salad while orzo is still warm for better flavor absorption.
- Chill the salad for up to an hour before serving to let flavors blend.
- Pairs well with lamb, chicken, scallops, and salmon for balanced meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; refrigerate within an hour if feta is included.
Nutrition Information
Calories
111.1kcal
(6%)
Carbohydrates
6.9g
(2%)
Protein
1.7g
(3%)
Saturated Fat
1.4g
(7%)
Cholesterol
0.4mg
(0%)
Sodium
39.4mg
(2%)
Potassium
324.4mg
(7%)
Fiber
2.3g
(9%)
Vitamin A
1878.2IU
(38%)
Vitamin C
45.9mg
(51%)
Calcium
42.7mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 1111
% Daily Value*
| Calories | 111.1kcal | 6% |
| Carbohydrates | 6.9g | 2% |
| Protein | 1.7g | 3% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 39.4mg | 2% |
| Potassium | 324.4mg | 7% |
| Fiber | 2.3g | 9% |
| Vitamin A | 1878.2IU | 38% |
| Vitamin C | 45.9mg | 51% |
| Calcium | 42.7mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.