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Orzo Salad with Sundried Tomatoes and Feta

Orzo Salad with Sundried Tomatoes and Feta

Orzo Salad with Sundried Tomatoes and Feta is a delightfully quick, light and easy lunch or dinner recipe to make! Perfectly cooked orzo pasta is tossed in a homemade zesty vinaigrette with cucumbers, sundried tomatoes, red onions and feta! Serve this Mediterranean inspired orzo salad in the warmer summer months, with grilled meats or seafood or all year round as the perfect meal or side dish!
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Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetizers & Starters, Greek, Lunch, Main Dishes & Entrees, Salads & Bowls, Sides, Vegetarian
Cuisine Mediterranean
Servings 4 servings
Calories 429 kcal

Ingredients
  

  • 1 1/2 cups Orzo Pasta
  • 1 cup Cucumber halved vertically, and sliced
  • 1 cup Grape Tomatoes halved
  • 1/2 Red Onion medium, thinly sliced
  • 1/2 cup Kalamata Olives pitted
  • 1/3 cup Sundried Tomatoes
  • 1/2 cup Feta crumbled
  • 2 tbsp Fresh Parsley or herb of choice i.e dill, basil etc., chopped

Vinaigrette

  • 3 tbsp Olive Oil
  • 1 tbsp Sundried Tomato Oil see notes section
  • 2 tbsp Lemon Juice freshly squeezed
  • 2 tsp Greek Seasoning or Italian Seasoning
  • 1 tsp Granulated White Sugar optional
  • Salt & Pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package directions, or until slightly a little more than al dente. Drain the orzo, drizzle with olive oil and set aside to cool.
  • Prepare the vinaigrette by whisking together olive oil, sundried tomato oil, lemon juice, greek seasoning, granulated white sugar (optional), salt and pepper to taste in a small bowl. Adjust taste to your liking.
  • In a large bowl, toss together the cooked and cooled orzo, cucumbers, tomatoes, red onion, olives, sundried tomatoes, feta and fresh parsley. Drizzle the vinaigrette over the salad and toss to coat. Garnish with crumbled feta and serve.

Notes

Sundried Tomato Oil: this is the oil that the sundried tomatoes come packed in. If you don’t happen to have any on hand, feel free to use 1/4 cup of olive oil for the vinaigrette instead of 3 tbsp.

Nutrition

Calories: 429kcalCarbohydrates: 54gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 511mgPotassium: 680mgFiber: 5gSugar: 9gVitamin A: 650IUVitamin C: 18mgCalcium: 138mgIron: 2mg
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