Healthy Greek Orzo Pasta Salad
A vibrant and zesty salad featuring orzo pasta, juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and a light lemon vinaigrette, perfect for meal prep.
Ingredients
Main Ingredients
- 1 cup orzo pasta Cook until al dente
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- salt and pepper, to taste
Instructions
Cooking the Orzo
- Boil a pot of salted water. Add the orzo and cook according to the package instructions until al dente, usually about 7-9 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.
Preparing the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Set aside to let the flavors meld.
Combining Ingredients
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and parsley.
Adding the Dressing
- Pour the dressing over the salad and gently toss everything together, making sure all the ingredients are well coated.
Finishing Touches
- Add the crumbled feta cheese into the mix and give it a gentle stir to incorporate.
- You can serve the salad immediately or refrigerate it for later. It tastes even better after a few hours when the flavors have had time to blend!
Notes
Customize with your favorite vegetables like bell peppers or carrots. Keep the salad in the fridge for up to four days. Adjust salt and pepper to taste.