Mediterranean Pasta Salad with Orzo
A vibrant and refreshing Mediterranean pasta salad featuring tender orzo, crisp cucumbers, juicy tomatoes, Kalamata olives, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect for picnics, potlucks, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6
Ingredients
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil.
Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente.
Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Drain well.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, diced cucumber, Kalamata olives, crumbled feta cheese, red onion, and chopped parsley.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined.
Pour the dressing over the orzo mixture and toss gently to coat all ingredients evenly.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.