Herby Olive Italian Orzo Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.97 out of 5 stars
(28)
Ingredients
6 servings
- For the dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper
- For the salad:
- 10 ounces orzo*
- 1 1/2 cups halved cherry or grape tomatoes (we love heirloom cherry tomatoes)
- 2 persian cucumbers, sliced and quartered (or 1 cucumber, sliced and quartered)
- 1 red bell pepper, diced
- 1/2 cup pitted chopped or sliced kalamata olives
- 1/2 cup pitted chopped or sliced green olives
- 1/3 cup sliced pepperoncini
- 1/4 cup thinly sliced red onion
- ½ cup feta crumbles
- ⅓ cup chopped fresh basil
- ¼ cup chopped fresh parsley
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Preparation
Step 1
First make the dressing: whisk together the olive oil, lemon juice, garlic, dijon, oregano and salt and pepper in a small bowl until well combined. You can also add them all to a mason jar, add the lid and then shake until well combined.
Step 2
Next cook your pasta until al dente according to the directions on the package. Once done cooking, drain and add to a large bowl.
Step 3
Add the tomatoes, cucumber, bell pepper, kalamata olives, green olives, pepperoncinis, red onion, feta, basil and parsley to the bowl with the pasta. Pour dressing over the top and toss together until combined. Serve and enjoy!
Step 4
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