Mediterranean Orzo Salad
A vibrant and flavorful Mediterranean Orzo Salad that is quick, easy, and packed with fresh ingredients, perfect for gatherings or a healthy meal.
Ingredients
Pasta
- 1 cup orzo pasta You can swap with whole wheat or gluten-free orzo for a healthier option.
Vegetables
- 1 cup cherry tomatoes, halved Try swapping with heirloom tomatoes for a flavor explosion.
- 1 cucumber, diced English or Persian cucumbers are particularly refreshing.
- 1 bell pepper, diced Red or yellow add a lovely sweetness.
- 1/2 red onion, finely chopped Or use green onions for a milder flavor.
Salad Enhancers
- 1/2 cup Kalamata olives, pitted and sliced Or substitute with green olives if you prefer.
- 1/2 cup feta cheese, crumbled Feel free to use a dairy-free cheese for a vegan twist.
- 1/4 cup fresh parsley, chopped A splash of basil or mint can also elevate the flavor.
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar White wine vinegar works too if you’re in a pinch.
- 1 tsp garlic powder Or 1 clove fresh garlic, minced.
- Salt and pepper to taste
Instructions
Cook the Orzo
- In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions (usually about 8–10 minutes) until al dente. Drain it and rinse under cold water to stop the cooking process.
Prep Your Veggies
- While the orzo is cooking, chop your tomatoes, cucumber, bell pepper, and red onion. Let the bright colors burst forth, filling your kitchen with joy!
Mix Ingredients
- In a large bowl, combine the cooked orzo, chopped vegetables, olives, feta cheese, and parsley.
Whisk the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper until well blended.
Toss It All Together
- Drizzle the dressing over the salad and gently toss to combine, ensuring every bite is a delightful burst of flavor.
Taste and Adjust
- Take a moment to taste your creation. Need more salt or vinegar? Now’s your chance!
Chill and Serve
- For best results, let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Add a little olive oil to revive the flavors if the orzo has absorbed too much dressing. This salad doesn't freeze well due to its fresh ingredients.