Orzo Pasta Salad
Bright, zesty, and loaded with vibrant Mediterranean flavors, this Orzo Pasta Salad is your new go-to recipe for easy lunches, potluck dishes, or light dinners. Featuring tender orzo pasta tossed with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, tangy kalamata olives, and crumbly feta cheese, this salad is as satisfying as it is colorful. A homemade dressing of olive oil, lemon juice, red wine vinegar, and a touch of honey brings everything together with a burst of freshness. Ready in just 25 minutes and perfect for meal prep, this versatile side dish is best served chilled or at room temperature. Whether you're embracing sunny summer days or dreaming of the Mediterranean, this Orzo Pasta Salad is a crowd-pleaser that checks all the boxes.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.25 cup red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 clove garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically around 8-10 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives in half. Chop the fresh parsley.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and kalamata olives.
Crumble the feta cheese over the orzo mixture, then sprinkle with the chopped parsley.
Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, minced garlic, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the orzo and vegetable mixture. Toss everything gently but thoroughly to ensure all ingredients are evenly coated.
Taste and adjust the seasoning with additional salt or lemon juice, if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 23.3 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1140 mg | 24% | |
*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.
