Description
A refreshing Mediterranean salad made with orzo pasta, fresh vegetables, olives, and feta cheese, perfect for a light meal.
Ingredients
Scale
- 16 ounces (1 pound) dried orzo pasta
- 1/4 cup (60ml) olive oil, high-quality
- 1/4 cup (60ml) red wine vinegar
- 11/2 teaspoon dried oregano
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon freshly ground black pepper
- 1 (12-ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 (10-ounce) jar roasted red peppers, drained and coarsely chopped
- 1/2 large English cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup sliced & pitted kalamata olives
- 1/2 cup loosely packed coarsely chopped fresh parsley leaves
- 1 cup (6 ounces) feta cheese, crumbled
- 1/41/2 teaspoon kosher salt
Instructions
- Cook the Orzo: Start by boiling some water in a pot, then cook the orzo until it’s al dente. You’ll know it’s ready when it feels firm but tender to the bite. Keep an eye on it; overcooking will turn it mushy, and that’s not what we want for a refreshing salad.
- Drain & Rinse: Once the orzo is cooked, drain it in a colander and rinse it with cold water. This step cools it down quickly and stops the cooking process, helping to keep each piece separate. If you skip this, your salad will turn sticky and clump together.
- Add the Veggies: Toss in chopped cucumbers and thinly sliced red onion into the orzo. As you mix, the vibrant colors will pop—so beautiful! Make sure to chop everything evenly to get a taste of each ingredient; chunky pieces might be a hassle to eat.
- Include Feta & Olives: Sprinkle crumbled feta cheese and sliced olives over the veggie orzo mix. Their salty flavors bring a lovely Mediterranean twist that’ll have your taste buds dancing. Don’t forget to mix gently; you don’t want to break up the feta too much, or it’ll overwhelm the dish.
- Dress It Up: Drizzle olive oil over everything, along with red wine vinegar, dried oregano, kosher salt, freshly ground black pepper, and chopped parsley. The olive oil should glisten, making everything look inviting. Too little dressing can make it bland, so give it a taste and add more if needed!
- Chill & Serve: Pop the salad in the fridge to chill for a bit, letting all the flavors blend. When it’s time to serve, you’ll be greeted with a cool, refreshing dish that looks and smells inviting. Just know that serving it too early could mean missing out on those fantastic flavor contrasts.
Notes
- Refrigeration: Store in an airtight container in the fridge for 3 to 4 days.
- Use a good-quality olive oil since it will not be cooked.
- Feel free to adjust the amount of add-ins to taste.
- For a refreshing summer dish, consider swapping in seasonal vegetables like cherry tomatoes or zucchini for added color and crunch.
- If there are dietary restrictions, using gluten-free pasta alternatives can make this salad accessible for everyone without sacrificing taste.
- This salad is best served cold and does not require reheating.
- Serve with grilled chicken or fish for a complete meal.
- Pair with a glass of white wine.
- Add a side of garlic bread for extra flavor.
- You can substitute orzo with Ditalini Pasta or any small pasta shape.
- For a tangy twist, substitute feta with goat cheese.
- Add cherry tomatoes for sweetness or incorporate spinach for extra greens.
- When selecting olives, choose kalamata for their rich flavor.
- Use fresh herbs for the best taste, opting for parsley that is bright green and fragrant.
Nutrition
- Serving Size: 1 serving
- Calories: 759
- Sugar: 6g
- Sodium: 236mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 131g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 3mg