Picnic Orzo Pasta Salad
Bright, fresh, and bursting with Mediterranean flavors, this Picnic Orzo Pasta Salad is your perfect companion for outdoor gatherings or quick weekday lunches. Crafted with tender orzo pasta, juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and a sprinkle of red onion, this salad is a colorful feast for the eyes. A tangy lemon vinaigrette, infused with Dijon mustard and garlic, ties everything together, while creamy feta cheese, Kalamata olives, and fresh parsley add layers of delicious complexity. Ready in just 30 minutes, this make-ahead dish is as easy as it is flavorful. Serve it chilled or at room temperature for a fuss-free crowd pleaser that won’t disappoint! Keywords: orzo pasta salad, Mediterranean recipe, picnic-friendly dish, lemon vinaigrette, easy summer salad.
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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 Feta cheese
- 2 tablespoons Fresh parsley
- 0.25 cup Kalamata olives
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a medium pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, dice the cherry tomatoes, cucumber, and red bell pepper into small, bite-sized pieces. Finely chop the red onion and parsley. Slice the Kalamata olives into halves, if not already sliced.
In a large mixing bowl, combine the cooled orzo pasta, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, parsley, and Kalamata olives.
Prepare the lemon vinaigrette by whisking together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
Pour the lemon vinaigrette over the pasta salad mixture. Gently toss everything together until well combined and coated with the dressing.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer the salad to an airtight container if taking it on a picnic, or serve immediately. It can be made ahead and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 17.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 548 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1116 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.
