Mediterranean Orzo Salad with Lemon-Herb Vinaigrette
15min
15min
1
380
Chef's Note
For the best flavor, make this salad about 30 minutes before serving to allow the ingredients to marinate in the vinaigrette. You can also prepare all components the night before and assemble just before eating for a quick lunch. The quality of your olive oil makes a big difference in this simple dressing, so use the best you have.
Tags
Ingredients
1/3 cup orzo pasta
1/2 cup cherry tomatoes
1/4 medium cucumber
1/4 medium red bell pepper
6 whole kalamata olives
2 tablespoons feta cheese
2 tablespoons red onion
1 tablespoon fresh parsley
1 teaspoon fresh mint
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Bring a small pot of salted water to a boil. Add 1/3 cup of orzo pasta and cook for 8-10 minutes until al dente.
- 2
While the pasta cooks, halve 1/2 cup of cherry tomatoes, dice 1/4 medium cucumber and 1/4 medium red bell pepper into small cubes.
- 3
Finely dice 2 tablespoons of red onion, chop 6 kalamata olives, and finely chop 1 tablespoon of fresh parsley and 1 teaspoon of fresh mint.
- 4
In a small bowl, whisk together 1 tablespoon of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of honey, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to make the vinaigrette.
- 5
Drain the orzo and rinse under cold water to stop the cooking process. Drain well and transfer to a medium bowl.
- 6
Add the prepared vegetables, olives, and herbs to the orzo.
- 7
Pour the lemon-herb vinaigrette over the salad and toss gently to combine.
- 8
Crumble 2 tablespoons of feta cheese over the top and gently fold in.
- 9
Let the salad rest for 5 minutes before serving to allow the flavors to meld.
Nutrition Information (per serving)
380
12g
45g
18g
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