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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Orzo pasta: This small pasta is a good source of carbs. It gives energy and fills you up. - Cherry tomatoes: These are low in calories and high in vitamins. They contain antioxidants that help your body. - Cucumber: This veggie is hydrating and low in calories. It keeps you cool and fresh. - Red onion: Packed with vitamins, red onion adds flavor. It has compounds that may help heart health. - Kalamata olives: These olives provide healthy fats. They can help lower bad cholesterol. - Feta cheese: Feta is a good source of protein and calcium. It adds creaminess and flavor. - Fresh parsley: This herb is rich in vitamins. It adds color and freshness to your dish. - Olive oil: A healthy fat, olive oil supports heart health. It gives the salad a rich flavor. - Lemon juice: This adds brightness and flavor. It also helps with digestion. - Dried oregano: This herb is full of antioxidants. It gives a warm, earthy taste. - Salt and pepper: These enhance flavors. They make every bite pop. - Orzo pasta: You can use quinoa or rice for a gluten-free option. - Cherry tomatoes: Grape tomatoes or diced bell peppers work well too. - Cucumber: Zucchini or radishes can add crunch. - Red onion: Green onions or shallots can give a milder taste. - Kalamata olives: Any black olives can be used in a pinch. - Feta cheese: Goat cheese or a dairy-free feta can be good swaps. - Fresh parsley: Cilantro or basil can offer a new flavor twist. - Olive oil: Avocado oil can replace olive oil if needed. - Lemon juice: Lime juice can be a zesty alternative. - Dried oregano: Italian seasoning can add a nice mix of herbs. - Salt and pepper: Season to your taste with any favorite spices. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook it according to the package instructions. You want it to be al dente, which means it should be firm but cooked through. Once done, drain the orzo and rinse it under cold water. This step stops the cooking process and helps cool the pasta. Set it aside to cool completely. While the orzo cooks, you can prepare your fresh veggies. Take 1 cup of cherry tomatoes and cut them in half. Next, dice 1 cucumber into small pieces. Finely chop 1/2 of a red onion. Slice 1/2 cup of Kalamata olives, pitting them first if needed. Finally, chop 1/4 cup of fresh parsley. Keep all these chopped vegetables in a bowl to combine later. Now, let’s make a quick dressing. In a small bowl, combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Whisk the mixture until it blends well. This dressing will give your salad a bright flavor. In a large mixing bowl, add the cooled orzo. Then, toss in the chopped cherry tomatoes, diced cucumber, red onion, sliced olives, and crumbled feta cheese. Pour the dressing over the top. Gently toss everything together until well coated. Be careful not to mash the feta cheese. For the best taste, let the salad chill in the refrigerator for about 30 minutes. This allows the flavors to blend nicely. When you’re ready to serve, give it another light toss. You can serve it in a large bowl or on individual plates. For a nice touch, add extra feta cheese and parsley on top. Enjoy this fresh and flavorful dish! To cook orzo just right, start with salted boiling water. Cook the orzo until it is al dente. This means it should be firm but not hard. After cooking, drain the orzo. Rinse it under cold water to stop cooking. This step keeps it from getting mushy. Fresh ingredients make this salad shine. Always choose ripe cherry tomatoes and crisp cucumbers. Look for firm Kalamata olives and creamy feta cheese. Fresh parsley adds a bright touch. If possible, buy these ingredients from a local market. They often have the best quality. For a beautiful presentation, serve this salad in a large bowl. You can also use individual plates. Top each serving with extra feta cheese and parsley. Add a few whole olives for a nice touch. Pair the salad with grilled chicken or fish for a full meal. Enjoy the fresh flavors! Pro Tips Tip Title: Use Fresh Ingredients: Opt for the freshest vegetables and herbs to enhance the flavor and texture of your salad. Tip Title: Customize Your Olives: Experiment with different types of olives, such as green or stuffed ones, for a unique twist on the classic flavor. Tip Title: Add Protein: For a heartier meal, consider adding grilled chicken, chickpeas, or shrimp to the salad for added protein. Tip Title: Make It Ahead: Prepare the salad a few hours in advance or the day before. This allows the flavors to meld beautifully. {{image_2}} You can easily boost your Mediterranean Orzo Salad with protein. Grilled chicken or shrimp works well. To add grilled chicken, just slice it into strips and toss it in. You can also grill shrimp until they turn pink. This adds texture and makes the dish more filling. Feel free to use leftover rotisserie chicken for a quick option. If you want a vegetarian or vegan salad, replace the feta cheese. You can use tofu or chickpeas instead. These options give you protein while keeping the salad fresh. For a creamy texture, try using avocado. It adds richness and pairs well with the other flavors. Change up the salad by using seasonal vegetables. In summer, add bell peppers and zucchini. In fall, try roasted butternut squash or Brussels sprouts. These veggies bring new tastes and colors to your dish. Using seasonal produce can make the salad more vibrant and exciting. Enjoy experimenting with what you find at the market! To store your leftover Mediterranean Orzo Salad, first, let it cool completely. Then, scoop it into a container with a tight lid. This will keep the salad fresh and tasty. It is best to store the salad in the fridge. Avoid leaving it out at room temperature for long. This helps prevent spoilage. Use a glass or plastic container that seals well. A container with a lid keeps air and moisture out. This helps maintain the salad's texture and flavor. You can also use a bowl covered with plastic wrap. Just make sure it fits snugly. Your Mediterranean Orzo Salad will last about three to four days in the fridge. After that, the veggies may become limp, and the flavors might fade. Always check for any signs of spoilage before eating leftovers. If it smells off or looks strange, it’s best to throw it away. Yes, you can make this salad ahead. It tastes even better the next day. Just prepare it and store it in the fridge. The flavors will blend nicely. When you are ready to serve, give it a quick toss. This makes it a great dish for parties or meal prep. No, orzo is not gluten-free. It is made from wheat, which contains gluten. If you need a gluten-free option, look for gluten-free orzo made from rice or other grains. Many brands offer this alternative now. Always check the label to be sure. This salad pairs well with many dishes. You can serve it with grilled chicken, fish, or even lamb. It also goes great with pita bread and hummus. For a light meal, enjoy it with a side of tzatziki sauce. The fresh flavors complement each other perfectly. To add some heat, try adding red pepper flakes or diced jalapeños. You can also use spicy olives or a spicy dressing. For more flavor, mix in garlic or capers. Fresh herbs like basil or mint can also boost the taste. Experiment to find your favorite spice level! This blog post covered how to make a delicious Mediterranean Orzo Salad. We discussed the key ingredients, their benefits, and tasty substitutes. I provided step-by-step instructions to ensure great results. We also shared tips for the best texture and freshness. You can customize this salad with proteins and seasonal veggies. Plus, I included storage tips to keep leftovers fresh. Enjoy creating your own variations, and don’t hesitate to get creative!

Mediterranean Orzo Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed with a zesty lemon-olive oil dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  • While the orzo is cooking, prepare the vegetables. Chop the cherry tomatoes, cucumber, and red onion. Slice the Kalamata olives and chop the parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust seasoning to taste.
  • In a large mixing bowl, combine the cooled orzo, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and feta cheese. Pour the dressing over the salad and gently toss until everything is evenly coated.
  • For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. Toss again before serving if needed.

Notes

For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
Keyword Mediterranean, orzo, salad, vegetarian