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Orzo Salad

Orzo Salad

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This Orzo Salad is the perfect way to bring a little brightness to your day, no matter what the weather is like outside. It’s quick, healthy, and full of flavors that’ll transport you straight to the Mediterranean. Plus, with the heart-healthy benefits of olive oil and the antioxidants from those juicy tomatoes, you’re nourishing your body with every bite.
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Course lunch, Main Course, Salad
Servings 4
Calories 230 kcal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • zester
  • chef's knife
  • citrus juicer

Ingredients
  

Orzo Salad

  • 1 cup orzo cooked
  • ¼ cup cherry tomatoes halved
  • 1 Persian cucumber finely sliced
  • ¼ cup Kalamata olves sliced in half
  • ¼ cup Greek feta cheese crumbled

Dressing

  • juice of one lemon
  • ¼ cup extra-virgin olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp fresh oregano for garnish

Instructions
 

  • Cook, orzo pasta, according to directions spread on a baking sheet. Let the orzo completely cool before adding fresh vegetables.
    1 cup orzo
  • Combine all ingredients for the dressing in a small bowl set aside.
    ¼ cup extra-virgin olive oil, 1 tbsp sherry vinegar, ½ tsp Dijon mustard, 1 tsp honey, ½ tsp salt, ½ tsp pepper, juice of one lemon
  • Combine cooked orzo with tomatoes, cucumber, olives, feta cheese and dressing. Toss well. Garnish with fresh oregano or parsley.
    ¼ cup cherry tomatoes, 1 Persian cucumber, ¼ cup Kalamata olves, ¼ cup Greek feta cheese, ½ tsp fresh oregano

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More About This Recipe

My Favorite Kitchen Tools for This Recipe

Let’s talk kitchen tools. This orzo salad comes together pretty easily, but having a few key tools on hand can make things even smoother:
1. Microplane Zester: This is one of my favorite tools for grating fresh lemon zest right into the dressing. It adds a bright pop of flavor without any extra effort.
2. Large Mixing Bowl: I love using a big mixing bowl to toss everything together. You’ll need room to combine all those fresh veggies, orzo, and feta without making a mess.
3. A Good Chef’s Knife: Chopping the cucumbers, slicing the olives, and halving the cherry tomatoes can be a breeze if you’ve got a sharp chef’s knife on hand. Trust me, it makes a huge difference!
4. Citrus Juicer: If you want to make sure you get every last drop out of your lemon, a simple citrus juicer works wonders. Plus, it’s less messy!

Simple Cooking Tips

  • Cool the Orzo Completely: After cooking the orzo, spread it out on a baking sheet to cool quickly. This will prevent it from clumping and make sure the salad is light and fluffy instead of sticky.
  • Customize It: Feel free to mix in your favorite veggies! Bell peppers or even arugula would be awesome additions.
  • Make It Ahead: This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge. Just hold off on adding the feta until you’re ready to serve so it stays nice and fresh.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 25gProtein: 6gFat: 12gFiber: 2g
Tried this recipe?Let us know how it was!