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Fresh Mediterranean Orzo Salad with Feta and Vibrant Veggies

Mediterranean Orzo Salad - featured image
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A quick and easy Mediterranean-inspired salad featuring tender orzo pasta, fresh veggies, tangy feta, and a bright lemon-garlic dressing. Perfect for potlucks, lunches, or light dinners.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ¾ cup feta cheese, crumbled (about 120g)
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup (60ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook according to package instructions, usually 8-10 minutes for al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo through a fine mesh strainer and rinse under cold water to stop cooking. Set aside to cool completely (about 10-15 minutes).
  3. While the orzo cools, rinse and dice 1 cup of cherry tomatoes, 1 medium cucumber, and 1 medium red bell pepper. Finely chop ¼ cup red onion and ¼ cup fresh parsley. Slice ½ cup Kalamata olives. Place all chopped veggies and olives in a large mixing bowl.
  4. In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, ¼ cup (60ml) extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon dried oregano, salt, and pepper to taste until bright and slightly thickened. Let sit for 5 minutes if garlic is too strong.
  5. Add the cooled orzo to the bowl with veggies. Pour the dressing over everything and toss gently to coat evenly without mashing the ingredients.
  6. Crumble ¾ cup feta cheese over the salad and add the chopped parsley. Toss gently again, folding feta in but preserving its chunks.
  7. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed. Optionally add a pinch of sugar to balance acidity.
  8. Chill the salad in the fridge for at least 20 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

Cook orzo al dente to avoid mushy texture. Rinse orzo under cold water to stop cooking and prevent clumping. Toss salad gently to preserve feta chunks and veggie texture. Let dressing sit for a few minutes to mellow garlic flavor. Chill salad for at least 20 minutes before serving for best flavor. For gluten-free option, substitute orzo with quinoa or gluten-free orzo. For dairy-free, omit feta or use plant-based cheese alternative.

Nutrition

Keywords: Mediterranean salad, orzo salad, feta salad, easy salad recipe, healthy lunch, vegetarian salad, quick salad

Find it online: https://zoeplate.com/fresh-mediterranean-orzo-salad-with-feta-easy-vibrant-veggies-recipe/