Mediterranean Orzo Salad with Feta and Olives

A vibrant Mediterranean orzo salad with feta, olives, and a lemon-herb vinaigrette, offering a refreshing and elevated lunch experience.

Ingredients

• 300 g Orzo pasta
• 227 g White or Cremini Sliced Mushrooms
• 3 Green Onions
• 120 g Kalamata olives, pitted
• 175 g Feta cheese
• 250 g Cherry tomatoes
• 1 large Lemon
• 4 tbsp Extra virgin olive oil
• 2 tsp Fresh oregano, chopped
• 1 clove Garlic, minced
• 1 tbsp Red wine vinegar
• To taste Salt and freshly ground black pepper

Instructions

1. Cook orzo according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
2. While orzo is cooking, prepare the vinaigrette: In a small bowl, whisk together extra virgin olive oil, lemon juice (from the large lemon), minced garlic, chopped fresh oregano, red wine vinegar, salt, and freshly ground black pepper.
3. In a large bowl, combine the cooled orzo, sliced mushrooms, chopped green onions, Kalamata olives, crumbled feta cheese, and halved cherry tomatoes.
4. Pour the vinaigrette over the orzo salad and toss gently to combine, ensuring all ingredients are well coated.
5. Refrigerate for at least 1 hour to allow the flavors to meld. This also enhances the salad's refreshing quality.
6. Before serving, taste and adjust seasoning as needed. Add more feta or olives if desired for enhanced flavor.
7. Serve chilled. This salad is best served cold to maintain its crisp and refreshing taste.

Cuisine: Mediterranean

Suitability:

Prep Time: 20 mins

Cook Time: 10 mins

Serving Size: 4

Meal Type: lunch