Summery Chopped Orzo Salad
Bright, fresh, and bursting with Mediterranean flavors, this Summery Chopped Orzo Salad is the ultimate warm-weather side dish or light main course. Featuring tender orzo pasta, crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny kalamata olives, this salad offers a delightful medley of textures and colors. Crumbled feta cheese adds a creamy, tangy bite, while fresh parsley and basil bring vibrant herbaceous notes. Tossed in a simple yet zesty lemon-garlic dressing and seasoned with dried oregano, this dish is quick to make, requiring just 30 minutes prep and cook time. Perfect for picnics, barbecues, or meal prep, this salad can be served immediately or chilled to allow the flavors to marinate. Elegant, easy, and bursting with sunshine, it’s a must-try for fans of Mediterranean-inspired recipes.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1.5 cups cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.75 cups feta cheese, crumbled
- 0.5 cups kalamata olives, sliced
- 0.25 cups fresh parsley, chopped
- 0.25 cups fresh basil, chopped
- 0.25 cups extra-virgin olive oil
- 1 large lemon, juiced
- 1 clove garlic, minced
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente (typically 8-10 minutes). Drain and rinse with cold water to stop the cooking process, then set aside to cool completely.
While the orzo is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
In a large mixing bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, kalamata olives, parsley, and basil.
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the orzo and vegetable mixture. Gently toss everything together until evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
Serve immediately at room temperature or refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra parsley or basil if desired before serving.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 14.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 710 mg | 15% | |
*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.
