Imagine a summer dish that transports you straight to the sun-drenched coastlines of Greece with just one forkful! This Orzo Salad with Zucchini, Tomatoes, Olives, and Feta is not just a recipe—it's a culinary journey that combines fresh, vibrant ingredients into a refreshing masterpiece that will make your taste buds dance. Perfect for picnics, potlucks, or a quick lunch, this Mediterranean-inspired salad is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Fill a medium-sized pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add orzo pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Wash the zucchini and cut it into small, uniform dice. Halve the cherry tomatoes and slice the olives.
- Once the orzo is cooked, drain it in a colander and rinse briefly with cold water to stop the cooking process and cool the pasta.
- Transfer the cooled orzo to a large mixing bowl. Add the diced zucchini, halved cherry tomatoes, and sliced olives.
- Drizzle olive oil and lemon juice over the pasta and vegetables. Season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients together until well combined and evenly coated with the dressing.
- Sprinkle crumbled feta cheese over the salad and fold in lightly to distribute.
- Cover the bowl and refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a final gentle toss and adjust seasoning if needed. Serve chilled or at room temperature.
Tips
- Cook orzo al dente: The key to a great pasta salad is perfectly cooked pasta. Avoid overcooking by testing the pasta a minute before the package instructions suggest.
- Chill for maximum flavor: Letting the salad rest in the refrigerator allows the ingredients to marinate and develop deeper, more complex flavors.
- Use fresh ingredients: Choose ripe cherry tomatoes and crisp zucchini for the best taste and texture.
- Customize your salad: Feel free to add grilled chicken, chickpeas, or fresh herbs like basil or oregano to make this recipe your own.
- Dress just before serving: If preparing in advance, keep the dressing separate and add it just before serving to maintain the salad's fresh crispness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
