Salad With Orzo and Feta
A refreshing Mediterranean-inspired pasta salad featuring tender orzo, creamy feta cheese, crisp vegetables, and a zesty lemon dressing - perfect for picnics or light meals.
Ingredients
- 1½ cups dry orzo pasta
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions. Drain and rinse with cold water.In a large bowl, combine cooled orzo with tomatoes, cucumber, red onion, olives, feta, parsley and dill.Whisk together dressing ingredients and pour over salad. Toss gently to combine.Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- Can be made 1 day ahead - flavors improve over time
- Add grilled chicken or chickpeas for extra protein
- Substitute quinoa for orzo for gluten-free version