Description
A fresh and vibrant orzo salad tossed with cherry tomatoes, crisp cucumber, red onion, creamy feta, and a bright lemon olive oil dressing. Perfect as a light meal or colorful side dish.
Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook the orzo according to package instructions until al dente.
- Drain the orzo and transfer it to a large mixing bowl. Let it cool slightly.
- Add cherry tomatoes, cucumber, red onion, parsley, olive oil, lemon juice, salt, and black pepper to the bowl.
- Toss everything together until evenly coated with the dressing.
- Fold in the crumbled feta gently to maintain its texture.
- Let the salad rest for 10 minutes to allow the flavors to meld.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Salt the pasta water generously for better flavor.
- Do not overcook the orzo to maintain a pleasant texture.
- Add a splash of olive oil before serving if the salad absorbs too much dressing.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo salad, Mediterranean salad, easy pasta salad, feta orzo, lemon orzo salad
