Orzo Salad with Vegetables and Feta
Nutrition per serving
A fresh Mediterranean salad based on orzo (rice-shaped pasta), topped with vegetables, feta and herbs. Filling and colourful, it is eaten cold and is ideal for a summer lunchbox.
Prep time: 15 min | Cooking time: 10 min | Servings: 4 | Difficulty: Very easy
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 300 kcal · 9 g protein · 21 g carbohydrate · 19 g fat
Ingredients
Method
- Cook the orzo until al dente, then cool it.
- Cut the cherry tomatoes and cucumber.
- Mix the orzo, vegetables, feta and olives.
- Dress with olive oil, lemon and basil.
Nutritional benefits
Orzo provides carbohydrate and energy, the vegetables fibre and vitamins, the feta protein and calcium, and the olives and olive oil good Mediterranean fats. A complete, colourful salad that is eaten cold, perfect for warm days and easy to take with you.
Variations and substitutions
- With quinoa (gluten-free) instead of orzo.
- With chickpeas for more protein.
- With peppers and red onion.
- Vegan: use avocado instead of feta.
Storage and making ahead
Keeps for 3 days in the fridge and improves with time: ideal for meal prep and lunchboxes.
💡 Good to know
Drizzle the orzo with a little oil after draining and cooling it: the grains do not stick together and stay separate.
Related reading
Discover more vegetarian recipes · healthy & balanced recipes.
Foods in this recipe: orzo · cherry tomatoes · cucumber · feta.
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