Orzo and Vegetable Salad
Bright, fresh, and bursting with Mediterranean flavors, this Orzo and Vegetable Salad is the perfect combination of hearty and healthy. Featuring tender, al dente orzo pasta mixed with a colorful medley of juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, sharp red onion, and briny Kalamata olives, this salad is topped with tangy feta cheese and a zesty homemade dressing of olive oil, lemon juice, red wine vinegar, garlic, and oregano. Finely chopped parsley adds a vibrant finishing touch, while the quick 15-minute prep and easy chilling make it ideal for summer lunches, potlucks, or meal prep. Serve it cold or at room temperature for a refreshing dish that’s both satisfying and packed with nutrients! Keywords: Orzo Salad, Mediterranean Recipe, Vegetable Salad, Healthy Pasta Salad, Summer Salad Recipes.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese
- 0.25 cup Extra-virgin olive oil
- 3 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 8-10 minutes) until al dente.
Drain the cooked orzo and rinse it under cold water to stop the cooking process. Set aside to cool completely.
While the orzo cools, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, finely chop the red onion, and slice the Kalamata olives in half.
In a small mixing bowl, prepare the dressing. Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
In a large salad bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
Drizzle the dressing over the salad and gently toss to ensure everything is evenly coated.
Finely chop the fresh parsley and sprinkle it over the salad as a garnish.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve cold or at room temperature. Enjoy your Orzo and Vegetable Salad!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 20.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 644 mg | 50% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1196 mg | 25% | |
*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.
