Zesty Orzo Salad with Cucumber & Olives
Description
A refreshing Mediterranean-inspired salad, this Zesty Orzo Salad with Cucumber & Olives combines tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, and tangy Kalamata olives. Tossed in a light lemon-herb vinaigrette, it’s perfect as a light lunch, side dish, or picnic-friendly meal. The flavors are vibrant, with a hint of garlic and fresh herbs balancing the tanginess of lemon and olives.
Ingredients
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup Kalamata olives, pitted & sliced
¼ cup red onion, finely chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tsp dried oregano or 1 tbsp fresh, chopped
Salt & pepper, to taste
2 tbsp fresh parsley, chopped
Optional: ¼ cup feta cheese, crumbled
Instructions
Cook the orzo according to package instructions. Drain, rinse with cold water, and set aside to cool.
In a large bowl, combine cherry tomatoes, cucumber, olives, red onion, and cooled orzo.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Pour the dressing over the orzo mixture and toss until evenly coated.
Garnish with parsley and optional feta cheese. Chill for 15–20 minutes before serving for flavors to meld.
Tips & Notes
For extra protein, add grilled chicken, shrimp, or chickpeas.
Use fresh herbs like basil or dill to enhance Mediterranean flavors.
Rinse the orzo under cold water to prevent it from sticking and to cool it quickly.
Can be stored in the refrigerator for up to 2 days in an airtight container.
Servings
Serves 4 as a side dish or 2–3 as a light meal.
Nutritional Info (per serving, without feta)
Calories: 220 kcal
Carbohydrates: 32 g
Protein: 5 g
Fat: 8 g
Fiber: 3 g
Sugar: 3 g
(Approximate values; may vary by ingredient brands)
Benefits
High in fiber and antioxidants from fresh vegetables.
Heart-healthy fats from olive oil and olives.
Low in calories and naturally gluten-free if using gluten-free orzo.
Supports hydration with cucumber and tomatoes.
Q&A
Q: Can I make this salad ahead of time?
A: Yes! Prepare it a few hours in advance and refrigerate. Dress it just before serving for a fresher taste.
Q: Can I replace orzo with quinoa?
A: Absolutely! Quinoa makes it a protein-packed, gluten-free alternative.
Q: Can I use other types of olives?
A: Yes, green olives or Castelvetrano olives will add a milder flavor.
Q: How do I make it vegan?
A: Simply omit feta cheese or use a vegan cheese alternative.