Rosamarina Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, Rosamarina Salad is a vibrant dish that’s perfect for any occasion. Featuring tender orzo pasta (also known as rosamarina), this colorful salad combines juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and tangy feta cheese for a medley of textures and tastes. A zesty lemon-Dijon dressing infused with garlic and olive oil ties everything together, while fresh parsley adds a burst of herbal freshness. Optional kalamata olives bring a briny bite, elevating this dish to new heights. Ready in under 30 minutes, Rosamarina Salad is ideal as a light lunch, satisfying side, or crowd-pleasing potluck dish. Serve it chilled or at room temperature for a refreshing take on pasta salad!
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Recipe Information
Ingredients
- 1 cup orzo (rosamarina) pasta
- 4 cups water
- 1 teaspoon salt
- 1.5 cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 red bell pepper (diced)
- 0.5 red onion (finely chopped)
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- 0.5 teaspoon black pepper
- 0.25 cup optional: kalamata olives (sliced)
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon of salt to the water.
Add the orzo pasta and cook according to package instructions (approximately 8-10 minutes), stirring occasionally, until al dente.
Drain the cooked orzo and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
In a large mixing bowl, combine the cooled orzo pasta, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, parsley, and olives (if using).
In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, black pepper, and an additional pinch of salt to create the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss gently to combine and evenly coat everything in the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle toss and adjust the seasoning if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 323 mg | 7% | |
*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.
