Description
Discover the secret to a truly magnificent Mediterranean Orzo Salad that will delight your taste buds. This quick and easy recipe delivers restaurant-quality results in just 20 minutes, making it the perfect light and refreshing dish for any occasion.
Ingredients
– 1 cup uncooked orzo pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted kalamata olives, halved
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– 1/2 teaspoon dried oregano
– Salt and black pepper to taste
Instructions
1. Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, and dried oregano. Season with salt and black pepper to taste.
4. Pour the dressing over the orzo salad and toss gently to coat.
5. Garnish with the chopped fresh parsley and basil.
6. Serve chilled or at room temperature.
Notes
For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. This salad can be made a day in advance and stored in the refrigerator. Adjust seasoning as needed.
- Prep Time: 15
- Cook Time: 10
- Category: Salads and Bowls
- Method: No-Cook
- Cuisine: Mediterranean