Description
This vibrant Mediterranean Orzo Salad is a refreshing blend of orzo pasta, fresh vegetables, and crumbled feta cheese, all tossed in a tangy lemon and olive oil dressing. Perfect for picnics, potlucks, or a light meal, this salad is easy to customize with your favorite ingredients and tastes even better after a few hours in the fridge.
Ingredients
Units
Scale
- 1 1/2 cups dry orzo pasta (dry, cooked according to package instructions, then cooled)
- 1 1/2 cups cherry tomatoes (about 225 grams), halved
- 1 medium cucumber (about 185 grams), peeled and chopped
- 1/2 cup red onion, diced (60 grams)
- 1/3 cup Fresh Basil, chopped
- 1 cup crumbled feta cheese (113 g grams)
- 1/2 cup Green Olives (about 75 g), pitted and sliced – Green olives, such as Castelvetrano or Cerignola, (optional)
- 14 ounces Can Quartered artichoke hearts (optional), about 250 gra,s drained
- 1/3 cups toasted pine nuts (optional)
For Dressing:
- 1/3 cup Extra Virgin Olive Oil
- 3 Tablespoons Lemon juice (about 1 lemon)
- 1 Tablespoon balsamic vinegar
- 2 Cloves Garlic, minced
- 2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
Instructions
- Make Dressing: Mix dressing ingredients, whisk or shake and set aside
- Make Pasta Salad: Combine all other ingredients in large bowl
- Mix Pasta Salad and Dressing: Add Dressing and stir
- Refrigerate for a few hours and serve
Notes
- Cool the Orzo: Rinse the cooked orzo under cold water to stop the cooking process and cool it down quickly.
- Use Fresh Ingredients: Fresh, ripe tomatoes and crisp cucumbers will make a big difference in flavor and texture.
- Marinate the Salad: For best results, let the salad marinate in the refrigerator for a few hours before serving to allow the flavors to meld.