Description

A quick, refreshing, and durable meal prep lunch featuring orzo pasta, crisp vegetables, tangy feta, and a bright lemon-herb vinaigrette that improves in flavor over several days.

Ingredients

Scale

1 pound dry orzo pasta
2 cups cherry tomatoes, halved
1 large English cucumber, diced
1 small red onion, finely diced
1 cup feta cheese, crumbled
1/2 cup Kalamata olives, pitted and halved
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup extra virgin olive oil
3–4 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
Kosher salt and black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add orzo and cook according to package directions (usually 8-10 minutes) until al dente.
Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down quickly. Shake vigorously to remove excess water.
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely mince the red onion, halve the olives, and chop the parsley.
In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on and shake vigorously for 30 seconds until emulsified.
In a large mixing bowl, combine the cooled orzo, chopped vegetables, crumbled feta, and olives.
Pour the dressing over the salad and toss gently with a large spoon or spatula until the pasta is evenly coated.
Cover and refrigerate for at least one hour before serving to allow flavors to meld. Stir before eating.
Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

For best results, make the salad the night before to allow flavors to meld. If storing for more than two days, save some dressing to drizzle on just before eating to prevent the orzo from becoming soggy. Ensure the orzo is thoroughly drained and dry before tossing with the dressing to help it adhere. If freezing, omit cucumbers as they become soft upon thawing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4
Sodium: 650
Fat: 22
Saturated Fat: 7
Carbohydrates: 35
Fiber: 3
Protein: 10

Keywords: orzo salad, meal prep lunch, chilled pasta salad, healthy lunch, vegetarian meal prep, lemon herb dressing, feta salad