Name: Mediterranean Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6-8
Ingredients: 2 cups (400g) uncooked orzo pasta; 1 English cucumber, diced (about 2 cups); 1 pint (300g) cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 cup (150g) Kalamata olives, pitted and halved; 8 oz (225g) feta cheese, crumbled; 1/2 cup (15g) fresh parsley, chopped; 1/4 cup (8g) fresh mint leaves, chopped; 1/3 cup (80ml) extra virgin olive oil; 3 tablespoons (45ml) fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Cook the orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-10 minutes. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined and emulsified. Set aside to allow the flavors to meld.
Combine vegetables and herbs

In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, diced red onion, Kalamata olives, chopped parsley, and mint leaves. Toss gently to mix.
Add orzo and dressing

Add the cooled orzo to the vegetable mixture. Pour the dressing over the salad and toss gently until everything is well coated and the dressing is evenly distributed.
Incorporate the feta

Add the crumbled feta cheese to the salad and fold in gently to maintain the cheese's texture while ensuring it's distributed throughout the salad.
Season and chill

Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop and meld together.

Mediterranean Orzo Salad

Ingredients

Instructions

Nutritional Information