A refreshing Mediterranean pasta salad has arrived in time for pasta salad summer! Orzo is paired with tomatoes, cucumber, red onion, kalamata onions, and feta cheese. Tossed in a herbaceous dressing made from olive oil, red wine vinegar, and a bunch of herbs. It can be served as a main dish for a light lunch or as a delightful side dish alongside grilled meats or seafood.

Prep Time: 30 Minutes

Makes: 8 servings

Ingredients

• 8 ounces of Orzo
• 2 cups of english cucumber diced
• 2 cups of roma tomatoes diced
• 1 cup of feta cheese diced
• 1 cup of red onion diced
• ½ cup of kalamata olives
• ½ cup of olive oil
• ¼ cup of red wine vinegar
• 2 tbsp of lemon juice

Spices

• ¼ cup of fresh dill finely chopped
• 2 tbsp of oregano
• 2 tbsp of parsley
• 2 tbsp of salt
• 2 tbsp of pepper

Instructions

Begin by filling a pot with water and bringing it to a boil. Once boiling, add 1 tablespoon of salt, and orzo. Cook orzo until al dente according to the package instructions.

While the orzo cooks, dice the roma tomatoes, cucumber, red onion, olives, and feta cheese.

Once the orzo is cooked, set it aside to cool to room temperature.

In a large mixing bowl, combine the orzo, roma tomatoes, cucumber, red onions, olives, and feta. Drizzle olive oil, red wine vinegar, and lemon juice over the salad. Season with dill, oregano, parsley, salt, and pepper. Mix everything thoroughly until well combined. Serve and enjoy!