Description
This Mediterranean orzo salad is packed with sun-dried tomatoes, feta, cucumber, herbs, and a tangy lemon dressing. A bright and refreshing side or lunch option.
Ingredients
1½ cups uncooked orzo pasta
½ cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup cucumber, diced
½ cup crumbled feta cheese
¼ cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and drain again.
In a large bowl, combine orzo, sun-dried tomatoes, cucumber, feta, red onion, parsley, and basil.
In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour dressing over the orzo mixture and toss gently.
Chill in the fridge for at least 30 minutes. Toss again before serving and adjust seasoning if needed.
Notes
Add kalamata olives or artichoke hearts for a Mediterranean twist.
Toss in grilled chicken or chickpeas for added protein.
Use mint or dill instead of basil/parsley for an herby variation.
Best served cold or at room temperature.
Refresh leftovers with olive oil and lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-cook (after boiling pasta)
- Cuisine: Mediterranean
