Orzo Pasta Salad
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
228 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Orzo Pasta Salad
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Orzo Pasta Salad is a light and refreshing side dish that everyone will love. Stir the Orzo pasta with fresh ingredients to take to your next BBQ or potluck.
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Ingredients
- 1 1/2 cups orzo pasta uncooked
- 1 pint cherry tomato halved
- 1 English cucumber diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/2 cup kalamata olives halved, pitted
- 1/2 cup feta cheese crumbled
- 1/4 cup parsley chopped, fresh
- 2 tablespoons mint chopped, fresh
- Homemade Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint.
- In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the homemade dressing.
- Add the cooled orzo pasta to the large bowl with the vegetables and feta cheese.
- Pour the homemade dressing over the pasta and vegetable mixture. Toss gently to combine, ensuring that the dressing evenly coats the pasta and vegetables.
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend together.
- Before serving, give the pasta salad a quick toss and taste for seasoning. Adjust salt and pepper if needed.
Notes
- Letting the salad chill for at least 30 minutes allows the flavors to develop and blend together. You can make the salad up to a day in advance and store it in the refrigerator until ready to serve.
- Kalamata olives add a briny, salty flavor to the salad. You can substitute black olives or just leave them out if you prefer.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
8mg
(3%)
Sodium
402mg
(17%)
Potassium
319mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1030IU
(21%)
Vitamin C
37mg
(41%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 402mg | 17% |
| Potassium | 319mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 37mg | 41% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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