Mediterranean Pasta Salad with Orzo
A vibrant and refreshing Mediterranean pasta salad featuring tender orzo, crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect for picnics, potlucks, or a light lunch.
- 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
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon 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 cool and stop the cooking process. Drain well.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
In a small bowl, whisk together the olive oil, 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.
Add the crumbled feta cheese and gently fold it into the salad.
Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.