Mediterranean Orzo Salad
This simple and fresh Mediterranean Orzo Salad is perfect for a summer potluck or quick weekday lunch. Packed full of veggies and flavor this vegetarian dish is easily meal-prepped and will last all week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups uncooked orzo
- 1 1/2 cups cherry tomatoes, halved
- 1 cup black olives, pitted + halved
- 1/3 cup red onion, finely chopped
- 1/2 cup sundried tomatoes, chopped
- handful fresh parsley, roughly chopped
- 1/2 cup crumbled feta
Dressing:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- salt and pepper, to taste
Instructions
- Cook orzo according to package instructions
- In a large bowl combine cherry tomatoes, black olives, red onion, sundried tomato and parsley.
- When orzo is finished drain and add to bowl with veggies.
- Combine all dressing ingredients in a mason jar. Give it a good shake.
- Top salad with desired amount of dressing (leftover dressing can be stored in the fridge for up to 2 weeks).
- Once salad has cooled slightly add crumbled feta.
- Serve room temp or cold from the fridge.
Find it online: https://www.thehealthymaven.com/mediterranean-orzo-salad/