Refreshing Greek Orzo Salad with Feta and Mint

Name: Refreshing Greek Orzo Salad with Feta and Mint
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 1/2 cups orzo pasta; 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); 1/2 cup red onion (finely chopped); 1/2 cup feta cheese (crumbled); 1/4 cup fresh mint leaves (chopped); 1/4 cup pitted Kalamata olives (sliced); 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon dried oregano; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

VegetarianGreekLunchQuickEasyHealthy

⏱️ 15m PREP

🔥 10m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A vibrant and zesty salad featuring tender orzo pasta, tangy feta cheese, and refreshing mint, perfect for a light lunch or side dish.

Macronutrients per serving

grams

Protein

9.0g 15%

Fat

16.0g 27%

Carbs

35.0g 58%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

15% DV

Essential for bone health

☀️ Vitamin A

10% DV

Important for vision and immune function

🔺 Iron

8% DV

Necessary for oxygen transport in the blood

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 1/2 cups orzo pasta
1 cup cherry tomatoes halved
1 cup cucumber diced
1/2 cup red onion finely chopped
1/2 cup feta cheese crumbled
1/4 cup fresh mint leaves chopped
1/4 cup pitted Kalamata olives sliced

Dressing

1/4 cup extra virgin olive oil
2 tablespoons lemon juice freshly squeezed
1 teaspoon dried oregano
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2 Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool completely.
3 In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, crumbled feta cheese, chopped mint leaves, and sliced Kalamata olives.
4 Add the cooled orzo to the bowl with the vegetables and mix gently to combine.
5 In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, honey, salt, and freshly ground black pepper to make the dressing.
6 Pour the dressing over the orzo salad and toss until all the ingredients are evenly coated.
7 Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice to suit your preference.
8 Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.