Mediterranean Orzo Salad
A vibrant Mediterranean Orzo Salad that combines orzo pasta with fresh vegetables, tangy feta cheese, and aromatic herbs, perfect for any gathering.
Ingredients
- 1 pound orzo pasta
- 2 cups cherry tomatoes, halved
- 1 large English cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 6 oz feta cheese, crumbled
- 1/2 cup fresh basil, chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
Instructions
- Bring a large pot of salted water to a rolling boil and cook the orzo according to package directions until al dente, about 8-10 minutes.
- Drain the orzo and rinse with cold water to stop the cooking process.
- Prepare the dressing by whisking together olive oil, lemon juice, minced garlic, and oregano in a small bowl. Season with salt and pepper.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and olives.
- Pour the dressing over the mixture and toss gently. Add feta cheese and fresh basil, then toss again.
- Taste and adjust seasonings as needed before serving.
Notes
This salad can be made ahead of time and tastes better the next day. Store in the refrigerator for up to 4 days.