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Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad
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Mediterranean Orzo Pasta Salad is a fresh, vibrant, and flavorful dish combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, creamy feta cheese, and a zesty lemon-garlic dressing. Perfect as a light lunch, side salad, or picnic staple, this recipe offers an easy, healthy option bursting with authentic Mediterranean tastes in every bite.

Ingredients

Scale

Pasta

  • 1 cup orzo pasta

Vegetables

  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, roughly chopped

Cheese

  • 1/2 cup feta cheese, crumbled

Dressing

  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Vegetables: While the orzo cools, dice the cucumbers, halve the cherry tomatoes, finely chop the red onion, roughly chop the fresh parsley, and pit and slice the Kalamata olives if needed.
  3. Make the Dressing: In a small bowl, whisk together fresh lemon juice, minced garlic, extra virgin olive oil, salt, and freshly ground black pepper. Adjust seasoning to taste to achieve a bright, tangy, and balanced dressing.
  4. Combine All Ingredients: In a large mixing bowl, combine the cooled orzo pasta, chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over the salad and gently toss to coat all ingredients evenly without breaking the feta.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and improve texture. Serve chilled or at room temperature as desired.

Notes

  • Cook orzo just right to keep it firm and avoid a mushy salad.
  • Use freshly squeezed lemon juice for best flavor.
  • Chill the salad before serving for improved flavor melding.
  • Optional: Toast orzo in a dry pan before boiling for nuttier flavor.
  • Adjust salt carefully due to salty ingredients like olives and feta.
  • Omit feta or substitute with vegan cheese/nuts for a vegan version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Best served fresh; if freezing, omit fresh veggies and cheese and add after thawing.

Nutrition

Keywords: Mediterranean, Orzo, Pasta Salad, Healthy, Easy, Summer, Vegetarian, Side Dish, Picnic

Find it online: https://marygourmet.com/mediterranean-orzo-pasta-salad/