Description
If you’re looking for a quick lunch idea or a fresh and healthy snack that satisfies every craving, this Mediterranean Orzo Pasta Salad is a colorful, flavor-packed dish you’ll want to make again and again. Perfect for picnics, meal prep, or weeknight dinners, it blends juicy tomatoes, crisp cucumber, briny olives, and creamy feta with tender orzo and a zesty lemon vinaigrette.
This easy recipe fits beautifully into your summer food ideas list, combining bright ingredients in a way that feels both light and indulgent. With every bite offering crunch, creaminess, and zest, it’s the perfect addition to your healthy snack options or quick dinner recipes.
Ingredients
1 cup dry orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted
1/3 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons red onion, finely chopped (optional)
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Chop tomatoes, cucumber, parsley, and red onion. Pit and slice olives if needed.
- Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper into a vinaigrette.
- Toss orzo with veggies and herbs in a large bowl. Add vinaigrette and mix well.
- Gently fold in feta cheese. Taste and adjust seasoning.
- Chill for 10–15 minutes or serve at room temperature.