Mediterranean Orzo Salad Recipe
This fresh and vibrant Mediterranean Orzo Salad boasts juicy cucumbers, tomatoes, red onion, red bell pepper, fresh herbs, tender orzo pasta, crumbled feta, and a simple lemon dressing. It’s a light and healthy side salad that pairs with almost anything!
Servings: 6 servings
Ingredients
- 8 ounces orzo pasta
- ¼ cup olive oil
- ¼ cup freshly minced parsley
- 2 tablespoon lemon juice
- 1 tablespoon freshly minced mint leaves optional
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 2 slicer tomatoes seeds removed and diced
- 1 English cucumber seeds removed and diced
- 1 red onion diced
- 1 red bell pepper seeds removed and diced
- 1 cup crumbled feta cheese
Instructions
- Bring a large pot of water to a boil over high heat. Salt generously. Cook the orzo 1-2 minutes less than package instructions or until al dente. Drain, and allow the orzo to cool completely.
- Meanwhile, whisk together the olive oil, parsley, lemon juice, mint, salt, and pepper in a large bowl.
- Next, toss in the tomatoes, cucumber, onion, and bell pepper with the lemon and olive oil dressing. Finally, gently toss in the orzo and feta cheese.
- Serve with freshly chopped parsley, extra feta, and lemon wedges for garnish if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 874mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 36mg | Calcium: 151mg | Iron: 1mg
