Description
A vibrant orzo pasta salad bursting with fresh veggies and a zesty Mediterranean vinaigrette. Perfect for a light lunch or side dish.
Ingredients
Units
- 1 1/2 cups (355 ml) uncooked orzo
- 2 Roma tomatoes, seeded and diced
- 1 cucumber, seeded and chopped
- 1 small red onion, chopped
- 1/2 cups (118 ml) sliced black olives (drained and thoroughly rinsed to prevent discoloration)
- 3/4 cups (177 ml) diced feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a pot of water to a boil, add salt, 1 teaspoon olive oil, and orzo. Cook until al dente (8-10 minutes). Drain, rinse, and drain thoroughly. Let cool completely.
- Combine all vinaigrette ingredients in a bowl and whisk until emulsified.
- Place the cooled orzo in a large mixing bowl and add the remaining ingredients. Gently stir to combine.
- Pour the vinaigrette over the orzo and gently stir to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- For best flavor, use high-quality extra virgin olive oil and good balsamic vinegar.
- To prevent the salad from becoming soggy, add the vinaigrette just before serving or toss gently to combine.
- Substitute Kalamata olives for black olives for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
- Cholesterol: 15