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Fresh Mediterranean Orzo Salad with Feta and Sun-Dried Tomatoes

Mediterranean Orzo Salad - featured image
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A quick, easy, and vibrant Mediterranean orzo salad featuring tangy feta, chewy sun-dried tomatoes, fresh herbs, and a lemony dressing. Perfect for last-minute gatherings, light lunches, or healthy dinners.

Ingredients

Scale
  • 1 ½ cups dry orzo pasta (about 270 g), cooks up to 3 cups
  • ½ cup sun-dried tomatoes, chopped and drained (packed in oil)
  • ¾ cup crumbled feta cheese
  • 1 medium cucumber, diced
  • ¼ cup finely chopped red onion (optional)
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ½ cup Kalamata olives, pitted and sliced (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups dry orzo and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. While the orzo cooks, dice the cucumber and finely chop the red onion (if using). Chop the fresh parsley and slice the Kalamata olives (if using). Mince the garlic clove.
  3. Roughly chop the sun-dried tomatoes, draining excess oil but keeping a little for flavor.
  4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper to taste. Adjust seasoning as needed.
  5. In a large mixing bowl, gently toss the cooled orzo with cucumbers, red onion, sun-dried tomatoes, olives, and parsley. Pour the dressing over the salad and toss until evenly coated.
  6. Crumble the feta cheese over the salad and fold gently to distribute without breaking up the cheese too much.
  7. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Toss gently before serving.

Notes

Cook orzo until al dente to avoid mushy texture. Rinse orzo under cold water after cooking to prevent clumping and cool it quickly. Be gentle when folding in feta to keep chunks intact. Chill salad for at least 30 minutes for best flavor; it tastes even better the next day. Adjust seasoning after mixing dressing and salad. Optional ingredients like red onion and Kalamata olives add extra flavor but can be omitted.

Nutrition

Keywords: Mediterranean, orzo salad, feta, sun-dried tomatoes, healthy, quick, easy, potluck, vegetarian

Find it online: https://lumalunch.com/fresh-mediterranean-orzo-salad-recipe-with-feta-and-sun-dried-tomatoes-perfect-for-easy-healthy-meals/