This colorful Mediterranean Orzo Salad is a delightful mix of orzo pasta, fresh veggies, and zesty dressing. It’s super healthy and packed with flavors!
Who doesn’t love a salad that tastes like a vacation? I throw in feta cheese for a creamy touch, and it always gets rave reviews. Perfect for lunch or a picnic! 🌞
Making this salad is a breeze. I just cook the orzo, chop the veggies, and mix everything together. It’s great to have ready for lunches or BBQs—so yummy!
Key Ingredients & Substitutions
Orzo Pasta: Traditional for this salad, orzo is small and rice-shaped. If it’s unavailable, you can substitute with other small pasta like couscous or ditalini. Just make sure to adjust the cooking time as needed.
Cherry Tomatoes: These add sweetness and color. If you don’t have them, use diced regular tomatoes. You could also use sun-dried tomatoes for a different flavor profile.
Cucumber: Adds crunch and freshness. You can swap it for diced bell peppers for an extra color pop or for those who prefer a different taste.
Kalamata Olives: These provide a briny flavor. If you’re not a fan, black olives or green olives could work in a pinch, but they’ll change the flavor a bit.
Feta Cheese: Feta gives creaminess and tang. For a dairy-free option, try crumbled tofu seasoned with lemon juice or use a vegan feta alternative.
How Do You Achieve the Perfectly Cooked Orzo?
Cooking orzo is simple, but there are a few tips to keep in mind for the best results:
- Always cook orzo in a large pot of salted water. This helps enhance the pasta’s flavor.
- Check the package direction for cooking times. Taste it a minute or two before the suggested time to ensure it’s al dente.
- After draining, rinse it under cold water. This halts the cooking process and prevents it from becoming mushy.
With these tips, your orzo will be perfectly textured every time!
Easy Mediterranean Orzo Salad
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup red onion, finely diced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper, to taste
How Much Time Will You Need?
This refreshing Mediterranean Orzo Salad takes about 15 minutes of prep time and an additional 30 minutes to chill. So, in just under an hour, you can have a delicious salad ready to serve!
Step-by-Step Instructions:
1. Cook the Orzo:
Bring a large pot of salted water to a boil. Once boiling, add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to avoid sticking.
2. Rinse and Cool:
After the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Make sure to drain it well, then transfer the orzo to a large mixing bowl.
3. Add Fresh Ingredients:
In the bowl with the cooled orzo, add the halved cherry tomatoes, diced cucumber, kalamata olives, finely diced red onion, chopped parsley, and crumbled feta cheese. This colorful mix will make your salad appealing!
4. Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and salt and black pepper until well combined. This dressing will give the salad a nice zing.
5. Combine and Season:
Pour the dressing over the salad ingredients and toss gently to combine everything well. Taste the salad and adjust the seasoning with additional salt and pepper if you think it’s needed. It should be flavorful!
6. Chill and Serve:
Cover the bowl and chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together beautifully. Serve the salad cold or at room temperature—it’s a perfect dish for any occasion!
Enjoy your light and colorful Mediterranean Orzo Salad! It’s wonderful as a side dish for BBQs or as a wholesome lunch on its own.
FAQ for Easy Mediterranean Orzo Salad
Can I Use Other Types of Pasta?
Absolutely! If orzo isn’t available, you can substitute it with other small pasta shapes like couscous, ditalini, or even quinoa for a gluten-free option. Just make sure to adjust the cooking time accordingly.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. When ready to eat, you can enjoy it cold or gently reheat it on the stove, adding a bit of olive oil if necessary.
Can I Make This Salad Ahead of Time?
Yes! This salad is great for meal prep. You can make it a day in advance; the flavors will actually improve as they have more time to meld together. Just store it in the fridge until you’re ready to serve.
What If I Don’t Like Feta Cheese?
No problem! If feta isn’t your thing, you can substitute it with any other cheese you like. Goat cheese or even a dairy-free feta alternative works wonderfully. Just use your favorite cheese to suit your taste!
