Chilled Orzo Salad
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!
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Recipe Information
Ingredients
- 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
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.
Drain the cooked orzo and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely.
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.
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.
In a large mixing bowl, combine the cooled orzo, diced vegetables, olives, crumbled feta cheese, and chopped parsley.
Pour the vinaigrette over the salad and toss gently to combine all the ingredients evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and garnish with extra parsley or feta cheese if desired. Enjoy!
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4560 mg | 198% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 28.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1272 mg | 98% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2058 mg | 44% | |
*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.
