A fresh and vibrant pasta salad packed with Mediterranean flavors, perfect for any occasion.

Scale

1 ½ cups (300 g) dry orzo pasta

1 cup (150 g) cherry tomatoes, halved

1 cup (150 g) cucumber, diced

½ cup (75 g) red onion, finely chopped

¾ cup (100 g) black olives, sliced

½ cup (75 g) feta cheese, crumbled

¼ cup (15 g) fresh parsley, chopped

2 tablespoons fresh basil, chopped

¼ cup (60 ml) olive oil

2 tablespoons (30 ml) lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

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Cook orzo in salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.

Chop all vegetables and herbs.

Whisk together olive oil, lemon juice, zest, oregano, garlic, salt, and pepper.

In a large bowl, combine orzo, vegetables, olives, and herbs.

Pour dressing over and toss to combine.

Add feta cheese and mix gently.

Chill for 30 minutes before serving.

Best served chilled

Add protein like chickpeas or grilled chicken for a complete meal

Adjust seasoning before serving for best flavor