Steak_lover01
Culinary Explorer
Hey everyone! I'm thrilled to share one of my favorite recipes with you today: Mediterranean Orzo Salad. This dish is a real crowd-pleaser, packed with vibrant flavors and fresh ingredients. Trust me, once you try this salad, it'll become your go-to for potlucks, picnics, or just a delicious weeknight meal!
Ingredients
- 1 ½ cup dry orzo pasta
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- ½ green bell pepper, seeds removed, chopped
- 1 cup packed chopped fresh parsley, about 1 ½ ounces
- ½ cup packed chopped fresh dill, about 0.5 ounces
- ¼ cup sliced pitted kalamata olives, about 1 ounce
- 2 teaspoons capers
- Feta cheese, to your liking
For The Dressing
- 1 lemon, zested and juiced
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon oregano
Instructions
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.