Mediterranean Orzo Salad
A refreshing Mediterranean Orzo Salad packed with vibrant flavors and nutrients, perfect for a light meal or side dish.
Equipment
- large pot
- large bowl
- colander
Ingredients
Pasta & Vegetables
- 1 cup uncooked orzo
- 1 package (10 ounce) little tomatoes (grape or cherry) cut into halves
- ½ cup crumbled feta
- ¼ cup Kalamata olives pitted & cut into halves
- 1-2 tablespoons chopped red onion
- ¼ teaspoon dried oregano
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- Salt & pepper to taste
- fresh parsley for garnish, optional, to taste
Instructions
Cooking Instructions
- Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
- Meanwhile, prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. Start with 1 tablespoon red wine vinegar, toss the salad, then add more if needed. Season with salt & pepper as needed and garnish with fresh parsley if using.
Notes
Serves 2-4 depending on how much people eat. You can replace the red wine vinegar with fresh lemon juice if preferred. Recipe can also be found in chapter 7 of the Salt & Lavender: Everyday cookbook.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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