Description
A vibrant Mediterranean orzo salad loaded with juicy tomatoes, briny olives, fresh basil, and tangy feta, tossed in olive oil for a creamy, herbaceous dish ready in 30 minutes. Perfect as a side or light main course.
Ingredients
8 oz (225 g) orzo pasta
2 1/2 cups halved cherry tomatoes
1 cup pitted Kalamata olives
1/2 cup chopped fresh basil
1 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
2 cloves minced garlic
1/2 teaspoon salt, or to taste
Instructions
Bring 4 quarts salted water to a boil. Cook orzo according to package instructions (8–9 minutes), drain, and let cool completely.
In a large bowl, warm olive oil over medium heat. Sauté garlic until fragrant, then add halved tomatoes and cook until softened (5–7 minutes).
Add cooked, cooled orzo, olives, basil, and crumbled feta to the pan. Toss until evenly combined. Season with salt. Let rest for 5–10 minutes to allow flavors to meld.
Notes
Serve warm or chilled, depending on preference. Store in the refrigerator for up to 3 days.
For added texture, toss with chopped cucumber.
Replace feta with crumbled halloumi for a smoky variation.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150 g)
- Calories: 340
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg