Ingredients
1 cup orzo pasta (uncooked)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/3 cup Kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill (optional)
1/4 cup extra virgin olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
Cook the orzo in boiling salted water until al dente (about 7–9 minutes). Drain and rinse under cold water to stop cooking. Toss with a dash of olive oil to prevent sticking.
Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the herbs.
Make the vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Combine all ingredients: In a large bowl, mix the cooked orzo, chopped vegetables, feta, olives, and herbs.
Toss with dressing until fully coated. Chill for at least 30 minutes before serving for best flavor.
Serve cold as a side dish or add grilled chicken for a full meal.
Notes
For a vegan version, skip the feta or use a plant-based alternative.
Add chickpeas, grilled shrimp, or chicken to turn it into a protein-rich main dish.
Keeps well in the fridge for up to 3 days—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake, Tossed
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 440 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg