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Mediterranean
Mediterranean Orzo Salad Lunch
27 min total15 prep12 cook6 servings320 cal
VegetarianClassicContains glutenContains dairy
Bright Mediterranean orzo salad with cucumber, cherry tomatoes, herbs, and lemon-olive oil dressing. A refreshing lunch that holds well for meal prep.
Ingredients
pantry
- 2 cuporzo pasta
- 0.25 cupextra-virgin olive oil
- 1 tspsalt
produce
- 2 cupcherry tomatoes
- 1cucumber
- 0.5red onion
- 0.25 cupfresh parsley
- 1lemon
dairy
- 0.75 cupfeta cheese
Steps
- Cook orzo in salted water until al dente; drain and cool slightly.
- Halve tomatoes, dice cucumber, and thinly slice onion.
- Whisk lemon juice, olive oil, and salt for dressing.
- Toss orzo with vegetables and half the dressing.
- Fold in parsley and crumbled feta.
- Chill 30 minutes if time allows.
- Toss with remaining dressing before serving.
- Serve chilled or at room temperature.
Tips
- Rinse orzo after cooking to keep salad light.
- Dress while orzo is warm so it absorbs flavor.
- Chill 30 minutes before serving for best taste.
- Add feta at the end so it stays distinct.
