Orzo Pasta Salad Mediterranean (Printable Version)
Orzo, vegetables, olives, and feta blended with a zesty Mediterranean vinaigrette for vibrant flavor.
# Ingredients:
→ Salad Base
01 -
250 g orzo pasta, cooked according to package instructions
02 -
150 g cucumber, chopped
03 -
150 g tomatoes, chopped
04 -
70 g Kalamata olives, pitted and halved
05 -
75 g feta cheese, crumbled
06 -
10 g fresh basil, chopped
→ Mediterranean Vinaigrette
07 -
60 ml extra-virgin olive oil
08 -
60 ml red wine vinegar
09 -
7 g fresh oregano, finely chopped
10 -
1 garlic clove, minced
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a spacious mixing bowl, gently combine the cooked orzo, cucumber, tomatoes, Kalamata olives, feta cheese, and fresh basil.
02 -
In a separate bowl, thoroughly whisk together olive oil, red wine vinegar, chopped oregano, minced garlic, salt, and black pepper until emulsified.
03 -
Pour the vinaigrette over the orzo mixture, tossing carefully to coat all ingredients evenly.
04 -
Divide into serving containers and refrigerate for up to three days for optimal freshness.
# Notes:
01 -
Enhance the protein profile by incorporating grilled chicken or shrimp prior to serving.