Mediterranean Orzo Salad with Feta Vinaigrette
Bright, fresh, and bursting with flavor, this Mediterranean Orzo Salad with Feta Vinaigrette is the ultimate side dish or light meal for any occasion. Tender orzo pasta is tossed with juicy cherry tomatoes, crisp cucumbers, red bell pepper, briny kalamata olives, and a medley of vibrant vegetables. The star of the dish is the tangy and creamy feta vinaigrette, made with olive oil, red wine vinegar, lemon juice, and crumbled feta cheese, which ties all the ingredients together with a zesty Mediterranean flair. Perfect for meal prep or gatherings, this salad is easy to make, ready in just 25 minutes, and best served chilled for maximum flavor. Ideal as a refreshing summer dish or a healthy, make-ahead lunch, this orzo salad is your go-to recipe for bringing Mediterranean-inspired goodness to your table.
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Recipe Information
Ingredients
- 1.5 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup kalamata olives, pitted and halved
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 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 and cook according to the package instructions until al dente, about 8-10 minutes. Drain the orzo and rinse it under cold water to stop the cooking. Set aside.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, and parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the feta vinaigrette. Crumble in half of the feta cheese and mix until the vinaigrette is slightly creamy.
Add the cooked orzo to the bowl with the vegetables. Pour the feta vinaigrette over the top and toss everything gently to ensure it is well coated.
Add the remaining crumbled feta cheese to the salad and fold it in gently. Taste and adjust seasoning with additional salt or pepper if needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy this vibrant and zesty Mediterranean orzo salad!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1098 mg | 84% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1716 mg | 37% | |
*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.
