Chilled Orzo Salad

Nutriscore Rating: 70/100

Bright, fresh, and bursting with Mediterranean flavors, this Chilled Orzo Salad is the perfect side dish for warm-weather meals or a light, satisfying lunch. Made with tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, sweet red bell pepper, and tangy kalamata olives, this vibrant salad is beautifully balanced by the creamy crumble of feta cheese and a zesty homemade vinaigrette. Infused with garlic, lemon juice, and dried oregano, the dressing ties all the ingredients together while a touch of fresh parsley adds a pop of color and herbaceous flair. Ready in just 30 minutes and served refreshingly cold, this easy-to-make dish is ideal for picnics, barbecues, or meal prep. Perfectly customizable and packed with wholesome ingredients, it’s a go-to recipe for anyone craving a delicious Mediterranean-inspired pasta salad!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1.5 cups orzo pasta
• 1 cup cherry tomatoes
• 1 large cucumber
• 1 medium red bell pepper
• 0.5 medium red onion
• 0.5 cup kalamata olives
• 0.75 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

9 steps

1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente.

2. Drain the cooked orzo and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely.

3. Dice the cherry tomatoes in halves, peel and dice the cucumber, and finely chop the red bell pepper and red onion. Slice the kalamata olives in halves.

4. In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the vinaigrette.

5. In a large mixing bowl, combine the cooled orzo, diced vegetables, olives, crumbled feta cheese, and chopped parsley.

6. Pour the vinaigrette over the salad and toss gently to combine all the ingredients evenly.

7. Taste and adjust seasoning with additional salt or pepper if needed.

8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

9. Serve chilled and garnish with extra parsley or feta cheese if desired. Enjoy!

Nutrition Facts

1 serving (226.8g)

Calories		372
% Daily Value*
Total Fat		17.9 g	23%
	Saturated Fat	4.5 g	23%
	Polyunsaturated Fat	0.0 g
Cholesterol		12 mg	4%
Sodium		619 mg	27%
Total Carbohydrate		45.8 g	17%
	Dietary Fiber	4.3 g	15%
	Total Sugars	4.3 g
Protein		9.8 g	20%
Vitamin D		0.1 mcg	1%
Calcium		130 mg	10%
Iron		2.7 mg	15%
Potassium		361 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 964 cal (42.0%%)

Protein: 233 cal (10.2%%)

Carbs: 1099 cal (47.9%%)