Mediterranean Orzo Salad With Lemon Vinaigrette

Mediterranean orzo salad in a white bowl.

Mediterranean Orzo Salad With Lemon Vinaigrette

This Mediterranean Orzo Salad is a celebration of freshness, combining the crispness of summer salad vegetables, and the brightness of a zesty lemon vinaigrette. Not only that, but it's super easy to prepare too!

Course Side Dish

Cuisine Mediterranean

Prep Time 15

Total Time 15

Servings

Calories 502.1kcal

Author Eliza

Ingredients

1 ½ cups dry orzo pasta
2 cups cherry tomatoes halved
3 Persian cucumbers diced (mini cucumbers)
½ red onion finely chopped
½ cup kalamata olives pitted and sliced
6 oz feta cheese crumbled
¼ cup fresh parsley chopped

for the Lemon Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon juiced
1 garlic clove minced
Salt and pepper to taste
optional: liquid honey to taste

Instructions

Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
Add the cooked orzo, cherry tomatoes, diced cucumber, red onion, kalamata olives, feta cheese and parsley.
Whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing. Adjust the seasoning if necessary, adding more salt, pepper, lemon juice, or a little honey to your taste.
Pour the dressing over the salad and toss gently until the ingredients are well combined.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to infuse.

Nutrition