Orzo Pasta Salad
This salad has crunch from summery produce, like bell pepper, cucumber, and onion, creaminess from feta, and salt and flavor from olives, fresh parsley, and dried oregano. It is the perfect summer dish.
Servings: 4
Equipment
Ingredients
- 1 bag orzo 340 grams/12 ounces
- ¼ cup olive oil to taste
- ½ cup freshly squeezed orange juice
- 3 mini cucumbers finely diced
- 2 tomatoes finely diced
- ½ bell pepper finely diced
- ½ red onion finely diced (I soaked mine in water for 20 minutes to make it milder, then drain)
- ½ cup fresh parsley finely diced
- ½ tablespoon dry oregano to taste
- 1 teaspoon salt to taste
- ¼ cup crumbled feta measure with your heart
- ¼ cup sliced olives optional
Instructions
- Boil the orzo pasta in boiling salted water as per the package directions.
- Strain the orzo and let it cool completely. Add the olive oil, orange juice, cucumbers, tomatoes, bell pepper, onion, parsley, and oregano to a large bowl. Add the cooled pasta. Stir well and season with salt. Mix in the feta and olives, if using.
- Enjoy!
Video
[adthrive-in-post-video-player video-id="aQ3tFUh8" upload-date="2025-02-19T00:00:00.000Z" name="Orzo Pasta Salad" description="There’s a secret to making my refreshing summertime Orzo Pasta Salad and that is freshly squeezed orange juice. The ? orange juice gives this salad a bright taste with a hint of sweetness. For an even more citrusy flavor, I encourage you to also add orange zest to this dish. Whenever I serve this salad, I’m bombarded with questions on how to make it. Now that you know my secret, please give it a try this ☀️ summer when you’re hosting or bring it along to a summer BBQ. I promise this salad will be the first to disappear from the table."]
Nutrition
Calories: 641kcal | Carbohydrates: 100g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 839mg | Potassium: 828mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1738IU | Vitamin C: 56mg | Calcium: 142mg | Iron: 3mg
