Perfect Make Ahead Mediterranean Orzo Summer Salad
Perfect Make Ahead Mediterranean Orzo Summer Salad
Ingredients
For the Orzo Salad
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min
- 2
While the orzo cools, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, finely diced red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
⏱️ 10 min
- 4
Pour the lemon herb vinaigrette over the orzo and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the Mediterranean orzo salad for at least 1 hour to allow the flavors to meld. This salad is even better when made a few hours or a day in advance.
⏱️ 60 min
- 6
Before serving, give the salad another gentle toss. Taste and adjust seasonings if necessary, adding more salt, pepper, or lemon juice to your preference.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Make Ahead Mediterranean Orzo Summer Salad
For the Orzo Salad
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min - 2
While the orzo cools, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, finely diced red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
⏱️ 10 min - 4
Pour the lemon herb vinaigrette over the orzo and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min - 5
Cover the bowl and refrigerate the Mediterranean orzo salad for at least 1 hour to allow the flavors to meld. This salad is even better when made a few hours or a day in advance.
⏱️ 60 min - 6
Before serving, give the salad another gentle toss. Taste and adjust seasonings if necessary, adding more salt, pepper, or lemon juice to your preference.
⏱️ 2 min