Low Carb Mediterranean Orzo Salad
Elevate your summer meals with this vibrant and refreshing Low Carb Mediterranean Orzo Salad, a perfect fusion of flavor and health-conscious eating. Featuring low carb orzo, juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and creamy crumbled feta, this salad is a delightful medley of Mediterranean-inspired ingredients. Fresh parsley and basil add an aromatic touch, while a tangy olive oil and lemon dressing ties everything together beautifully. Ready in just 30 minutes, this versatile dish is ideal as a chilled side or a light main course, making it a go-to option for quick lunches, picnic spreads, or potluck gatherings. Packed with bold flavors and keto-friendly ingredients, this recipe proves that healthy eating can be both indulgent and delicious.
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Recipe Information
Ingredients
- 8 oz Low Carb Orzo (such as fiber gourmet)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by cooking the low carb orzo according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped basil.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Add the cooled orzo to the bowl with the vegetables and herbs, then drizzle the dressing over the top.
Gently toss all the ingredients together until well combined, making sure the orzo and vegetables are evenly coated with the dressing.
Taste and adjust the seasoning if necessary, adding more salt or lemon juice to taste.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 93.7 g | 335% | |
| Total Sugars | 12.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1647 mg | 35% | |
*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.
