Orzo Salad Recipe
This vibrant Orzo Salad combines tender orzo pasta with fresh cherry tomatoes, cucumber, bell pepper, and kalamata olives. Tossed in a lemon-olive oil dressing and finished with parsley and feta, it delivers bright, Mediterranean flavors. Ready in minutes, it’s a simple, single-serve lunch or light dinner option with anytime enjoyment.
Servings: 1
Calories: 290kcal
Cost: $1.50
Ingredients
- ¼ cup (dry) orzo pasta (yields about ½ cup cooked)
- 5 cherry tomatoes, halved
- ¼ cucumber, diced
- ¼ red bell pepper, diced
- 5 kalamata olives, pitted & sliced
- 1 tbsp crumbled feta cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- Salt & freshly ground black pepper, to taste
Notes
Cooking Steps
- Cook orzo. In a small pot, bring salted water to a boil. Add the dry orzo and cook 8–10 minutes until al dente. Drain, rinse under cold water, and drain again.
- Combine ingredients. In a bowl, toss the cooled orzo with cherry tomatoes, cucumber, bell pepper, and olives.
- Make dressing. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad.
- Finish & serve. Add parsley and feta, gently toss to combine. Adjust seasoning if needed, then plate.