Mediterranean Orzo Salad

Here’s a bright and refreshing Mediterranean Orzo Salad — full of fresh vegetables, tangy feta, and a zesty dressing. It works great as a side dish or a light main meal.

🥗 Mediterranean Orzo Salad

Ingredients (6 servings)

For the salad:

• 1 ½ cups dry orzo pasta

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• 1 red bell pepper, diced

• ½ red onion, finely chopped

• ½ cup Kalamata olives, pitted and halved

• ½ cup feta cheese, crumbled

• ¼ cup fresh parsley, chopped

• 2 tablespoons fresh basil, chopped (optional)

For the dressing:

• ⅓ cup extra-virgin olive oil

• 3 tablespoons red wine vinegar (or lemon juice)

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon dried oregano

• Salt & black pepper, to taste

Instructions

1. Cook orzo:

   • Bring a pot of salted water to a boil.

   • Cook orzo until al dente (about 7–9 minutes).

   • Drain and rinse under cold water to cool.

2. Make dressing:

   • In a small bowl or jar, whisk olive oil, vinegar (or lemon juice), mustard, garlic, oregano, salt, and pepper until well combined.

3. Assemble salad:

   • In a large bowl, combine cooled orzo, tomatoes, cucumber, bell pepper, onion, olives, feta, parsley, and basil.

   • Pour dressing over salad and toss gently to coat.

4. Chill & serve:

   • Refrigerate for at least 30 minutes before serving for best flavor.