Description
A refreshing and vibrant Mediterranean-inspired salad combining orzo pasta, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 4 tbsp red wine vinegar
- 3 tbsp lemon juice (freshly squeezed for best flavor and aroma)
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1 fl oz olive brine
- 16 oz orzo
- 1/2 cup kalamata olives (pitted and sliced into 1/4-inch rounds)
- 1/3 cup red onion (finely diced into 1/8-inch pieces)
- 3 cups cucumber (peeled and diced into 1/2-inch cubes)
- 1 pint grape tomatoes (halved)
- 1 orange bell pepper (diced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
Instructions
- Prep all your vegetables to save time later.
- Boil a large pot of salted water and add the orzo.
- Cook according to the package directions plus 1 minute.
- Drain the pasta and rinse briefly under cool water.
- Whisk together the dressing ingredients in a large mixing bowl.
- Sit the dressing mixture for a moment to release flavors.
- Marinate the diced red onion and sliced kalamata olives in the dressing.
- Combine the warm orzo with the dressing and vegetables.
- Toss everything together gently until coated.
- Let the salad sit for 5-10 minutes to meld flavors.
- Fold in the crumbled feta cheese and fresh parsley just before serving.
Notes
For added refreshment, chill in the fridge for an hour before serving. Best consumed fresh, but can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg