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Mediterranean Orzo Salad

Mediterranean Orzo Salad

Mediterranean orzo salad with feta kalamata sun dried tomatoes and lemon herb dressing. Healthy meal prep lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cup diced English cucumber
  • 1/2 cup kalamata olives halved
  • 1/3 cup diced red onion
  • 1/3 cup sun dried tomatoes drained and chopped
  • 1 cup block feta crumbled by hand
  • 1/4 cup olive oil extra virgin
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 cup fresh parsley chopped

Method
 

  1. **Boil.** Cook orzo in salted water 1 minute past al dente. Drain and rinse with cool water.
  2. **Whisk.** In a large bowl whisk olive oil, vinegar, lemon juice, garlic, oregano, and salt. Let sit 5 minutes.
  3. **Toss.** Add warm orzo, tomatoes, cucumber, olives, red onion, and sun dried tomatoes to the dressing. Toss well.
  4. **Rest.** Let sit 30 minutes at room temp for flavors to meld.
  5. **Finish.** Stir in feta and parsley right before serving.

Notes

Cook orzo 1 minute past al dente so it absorbs dressing without going mushy. Use block feta and crumble by hand for chunky bites. Toss while orzo is warm so it soaks up the dressing.