Summer Orzo Feta Pasta Salad
Bright, refreshing, and bursting with Mediterranean flavors, this Summer Orzo Feta Pasta Salad is the perfect side dish for warm-weather gatherings or a light, satisfying meal on its own. Featuring tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, and a hint of red onion, this vibrant salad is complemented by creamy crumbled feta and a zesty lemon vinaigrette infused with garlic, oregano, and fresh herbs like parsley and mint. Ready in just 25 minutes with minimal prep, this chilled pasta salad is easy to make ahead and gets even better as the flavors meld together in the fridge. Whether you're hosting a summer barbecue or prepping lunch for the week, this Mediterranean-inspired orzo salad is a delicious, crowd-pleasing favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes
- 1 English cucumber
- 1 red bell pepper
- 0.25 cup red onion
- 0.75 cup feta cheese
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint leaves
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
Drain the orzo, rinse with cold water to stop the cooking process, and set aside to cool completely.
While the orzo cools, prepare the vegetables. Halve 1 cup of cherry tomatoes, dice 1 English cucumber and 1 red bell pepper, and finely chop 0.25 cups of red onion.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, and red onion.
Add 0.75 cups of crumbled feta cheese, 2 tablespoons each of finely chopped fresh parsley and mint leaves to the bowl.
In a small bowl or jar, whisk together 0.25 cups of olive oil, 3 tablespoons of freshly squeezed lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Pour the lemon vinaigrette over the pasta salad and toss gently to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 625 mg | 48% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 878 mg | 19% | |
*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.
