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Colorful Mediterranean Orzo Salad with olives, feta, and fresh veggies in a white bowl

Mediterranean Orzo Salad

A refreshing and flavorful salad packed with orzo, cherry tomatoes, cucumbers, and feta cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 1/2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion finely chopped
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente.
  2. Drain the orzo and rinse it under cold water to stop the cooking process. Transfer the orzo to a large mixing bowl.
  3. Add the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese to the bowl with the orzo.
  4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, and dried oregano. Season with salt and pepper to taste.
  5. Pour the dressing over the salad and toss gently to combine. Sprinkle the chopped parsley on top.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
  7. Serve the Mediterranean Orzo Salad chilled or at room temperature, garnished with additional parsley if desired.

Notes

For a vegan version, substitute the feta cheese with a plant-based alternative. This salad can be made ahead of time and stored in the refrigerator for up to 2 days.