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- 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - ½ cucumber, diced into small cubes - ½ red onion, finely chopped - ½ cup feta cheese, crumbled - ¼ cup Kalamata olives, pitted and sliced - ¼ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - 3 tablespoons extra-virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground pepper to taste Orzo pasta is a great source of carbs. It gives energy for your day. Cherry tomatoes are full of vitamins and antioxidants. They help keep your skin healthy. Cucumbers provide hydration due to their high water content. They are low in calories too. Red onions contain quercetin, which may reduce inflammation. Feta cheese offers protein and calcium. It supports strong bones and muscles. Kalamata olives are rich in healthy fats, which can improve heart health. Fresh parsley and mint add flavor and nutrients. They also aid digestion. Olive oil is a good fat that can help lower cholesterol levels. If you can't find orzo, consider using quinoa or couscous. Cherry tomatoes can be swapped with grape tomatoes or diced bell peppers. For a crunch, you can replace cucumber with zucchini. If you prefer a milder taste, use green onions instead of red onions. For a dairy-free option, you can skip feta or use a vegan cheese. Black olives work well if you can’t find Kalamata olives. You can add other herbs like basil or dill for a new twist. To start, bring 4 cups of salted water to a boil in a medium pot. Once the water bubbles, add 1 cup of orzo pasta. Cook it for 8-10 minutes until it is al dente, meaning it is firm when you bite it. After cooking, drain the orzo in a colander. Rinse it with cold water to stop the cooking. Set the orzo aside to cool. Next, gather all your fresh veggies. In a large mixing bowl, combine 1 ½ cups of halved cherry tomatoes, ½ diced cucumber, and ½ finely chopped red onion. Add ¼ cup of sliced Kalamata olives, ¼ cup of chopped parsley, and ¼ cup of chopped mint. Toss these ingredients gently to mix them well. Now, let's make the dressing. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of dried oregano. Add a sprinkle of salt and freshly ground pepper. Mix until everything is well blended. It’s time to bring the salad together. Add the cooled orzo to the bowl with the vegetables. Drizzle the dressing over the top. Gently fold in ½ cup of crumbled feta cheese. Be careful not to crush the cheese while mixing. For a great presentation, serve the salad on a large platter or in individual bowls. You can garnish with extra mint leaves and a light drizzle of olive oil. For the best taste, let the salad chill in the fridge for about 30 minutes. This helps all the flavors blend beautifully. Enjoy your fresh and flavorful Mediterranean Orzo Salad! To cook orzo perfectly, use a large pot with enough water. Bring the water to a rolling boil. Add salt to enhance flavor. Cook the orzo for 8 to 10 minutes until it is al dente. Stir occasionally to prevent sticking. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking process. This keeps it from getting mushy. Store leftover Mediterranean orzo salad in an airtight container. Place it in the fridge to keep it fresh. Enjoy the salad within three days for the best taste. If you want to keep it longer, you can freeze it. However, the texture may change after thawing. To change the flavor of your orzo salad, try adding more herbs. Fresh basil or dill can brighten the dish. If you like a bit of heat, add red pepper flakes. You can also change the acidity. Try using lime juice instead of lemon. For a richer taste, add more feta cheese or olives. Always taste as you go. This helps you find the perfect balance. {{image_4}} You can add grilled chicken to this salad for extra protein. Simply season chicken breast with salt, pepper, and oregano. Grill until cooked through, then slice it thin. Mix the chicken with the orzo, veggies, and feta. This version is filling and perfect for a main dish. To make this salad vegan, skip the feta cheese. You can use avocado for creaminess instead. For added texture, try adding chickpeas. They provide protein and fiber, making the salad hearty. This way, everyone can enjoy a fresh and vibrant meal. Seasonal veggies can enhance this salad's flavor. In spring, consider adding asparagus or peas. In summer, bell peppers and zucchini work well. In fall, try roasted butternut squash for a sweet touch. Mixing in seasonal produce keeps the dish exciting and fresh! To keep your Mediterranean Orzo Salad fresh, store it in an airtight container. This helps keep moisture out and flavors in. You can keep it in the fridge for up to three days. If you want to enjoy it later, make sure to keep the dressing separate until you are ready to eat. This keeps the salad crisp and tasty. You can freeze Mediterranean Orzo Salad, but it may change texture. First, store it in a freezer-safe container. Make sure to leave space at the top for expansion. The salad can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. After thawing, add fresh herbs and dressing for best flavor. The shelf life of Mediterranean Orzo Salad is about three days in the fridge. To keep it at its best, check for any signs of spoilage like an off smell or slimy texture before eating. If you notice these signs, it’s best to toss it. To enjoy a fresh taste, try to eat it soon after making it. Yes, you can make Mediterranean Orzo Salad ahead of time. Prepare it in advance and store it in the fridge. The flavors will blend well if you let it chill for 30 minutes or more. Just remember to toss it gently before serving. You can serve Mediterranean Orzo Salad with many dishes. It pairs nicely with grilled chicken or fish. You can also enjoy it alongside pita bread or hummus. This salad is a great side for barbecues or picnics, too. The traditional orzo pasta is not gluten-free, as it is made from wheat. However, you can use gluten-free orzo or another gluten-free pasta. Look for brands that offer gluten-free options to keep the salad safe for those with gluten sensitivities. You can customize your Mediterranean Orzo Salad in many ways. Add different veggies like bell peppers, artichokes, or spinach. You can also swap feta cheese for goat cheese or omit cheese for a vegan option. For a protein boost, try adding grilled shrimp or chickpeas. The choice is yours! You learned how to make a healthy Mediterranean Orzo Salad. We covered the ingredients and their benefits, plus easy substitutes. I shared step-by-step cooking tips to enhance flavor and texture. Remember, you can adjust the recipe to fit your taste and diet needs. This salad is great for meals or snacks. Try it fresh or save leftovers for later. Enjoy this fun, delicious dish!

Mediterranean Orzo Salad

Brighten up your summer meals with this delicious Mediterranean Orzo Salad with Fresh Herbs! Packed with cherry tomatoes, cucumbers, feta, and olives, this vibrant dish is perfect for any occasion. Learn how to make this refreshing salad in just 30 minutes with simple steps and fresh ingredients. Don't wait—click through to explore the full recipe and bring a taste of the Mediterranean to your table today!
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Ingredients
  

1 cup orzo pasta

1 ½ cups cherry tomatoes, halved

½ cucumber, diced into small cubes

½ red onion, finely chopped

½ cup feta cheese, crumbled

¼ cup Kalamata olives, pitted and sliced

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

Instructions
 

Cook the Orzo: In a medium pot, bring 4 cups of salted water to a rolling boil. Once boiling, add the orzo pasta and cook according to the package instructions until it reaches an al dente texture, usually around 8-10 minutes. Drain the pasta in a colander and immediately rinse under cold water to halt the cooking process and cool the orzo. Set aside.

    Prepare the Veggies: In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, along with the chopped parsley and mint. Mix gently to ensure even distribution of ingredients.

      Mix the Dressing: In a small bowl, combine the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, and a sprinkle of salt and freshly ground pepper. Whisk together until the mixture is emulsified and fully combined.

        Combine Ingredients: Add the cooled orzo to the bowl containing the vegetable mixture. Drizzle the prepared dressing evenly over the top and then fold in the crumbled feta cheese gently, ensuring not to crush the cheese.

          Toss and Serve: With a large spoon, gently toss all the ingredients together until everything is well coated with the dressing. Taste the salad to check for seasoning, and adjust with more salt or pepper if needed.

            Chill (Optional): For a more flavorful dish, cover the salad with plastic wrap and let it chill in the refrigerator for about 30 minutes before serving, allowing the flavors to meld beautifully.

              - Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve this vibrant salad on a large platter or in individual bowls, garnished with a few extra mint leaves and a light drizzle of olive oil for an appetizing look. Enjoy your refreshing Mediterranean escape!