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A vibrant bowl of Mediterranean Orzo Salad with tomatoes, cucumbers, and feta cheese

Mediterranean Orzo Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 16 ounces orzo pasta
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup extra -virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook orzo according to package instructions until al dente.
  2. Drain the orzo and rinse immediately with cold water to stop the cooking process; drain thoroughly.
  3. In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
  4. Add the cooled orzo, diced cucumber, cherry tomatoes, red onion, olives, and parsley to the mixing bowl.
  5. Toss all ingredients until the orzo and vegetables are evenly coated with the dressing.
  6. Gently fold in the crumbled feta cheese to avoid breaking it down too much.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.