Orzo Salad

Orzo salad is a light, refreshing salad perfect for summer. Topped with a delicious dressing and filled with fresh veggies.

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Prep Time 30

Total Time 30

Course Salad

Cuisine American

Servings serving

Calories 289 kcal

Ingredients

1 cup orzo pasta
1 cup feta cheese, crumbled
1/2 medium red onion, diced
1/2 large cucumber, cubed
1/2 cup kalmata olive, sliced (measure after slicing)
1 cup cherry tomatoes, halved (measure after halving)
1 lemon, zested

Dressing

1/2 cup olive oil
1/2 cup fresh basil, chopped
1/2 cup fresh oregano, chopped (sub with more basil or mint if not available)
1/2 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

To start, prep the veggies
You do not have to slice the olives like I did in the photo. You can leave whole if you want but I would not want my guess having a bite of a huge olive. Halving the olives the short or long way would be perfect to avoid this.
Next, dice your onion, halve the tomatoes and slice your cucumber up into quarters. Depending on the size of the cucumber you may be able to use the entire cucumber.
In the bowl add all of the ingredients except the dressing. Zest a lemon over the salad then sit to the side because you will use it for the dressing.
To make the dressing chop up basil and oregano. Measure out half a cup each then toss in a blender. Pour in olive oil and juice of half a lemon. Lastly, add in salt and black pepper.
Pour dressing over the salad and mix well. Taste for salt and serve.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Orzo Salad

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