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Orzo Salad with Feta & Pomegranate Seeds Recipe

Orzo Salad with Feta & Pomegranate Seeds Recipe
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★★★★★

4.9 from 15 reviews

A vibrant and refreshing Mediterranean Veggie Orzo Salad featuring tender orzo pasta, crisp cherry tomatoes, cucumber, red bell pepper, and red onion, all tossed with a tangy lemon and honey dressing. Finished with creamy feta cheese and jewel-like pomegranate seeds for a burst of flavor and texture. Perfect as a light lunch or a flavorful side dish.

Ingredients

Scale

For the Salad

  • 1 cup orzo
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ red bell pepper, diced
  • ¼ cup red onion, finely diced
  • ½ cup crumbled feta cheese
  • ¼ cup pomegranate seeds
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint

For the Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • ½ tsp garlic powder
  • Salt & pepper to taste

Instructions

  1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo and rinse under cold water to cool it down and stop the cooking process.
  2. Prepare the Vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely diced red onion, chopped parsley, and chopped mint. Mix gently to distribute the ingredients evenly.
  3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, garlic powder, salt, and pepper until the dressing is well combined and emulsified.
  4. Assemble the Salad: Add the cooled orzo to the bowl with the vegetables. Drizzle the dressing over the top and toss gently to coat all the ingredients thoroughly without crushing the vegetables.
  5. Fold in Feta and Pomegranate: Carefully fold in the crumbled feta cheese and pomegranate seeds, ensuring they are evenly distributed throughout the salad.
  6. Serve: For best flavor, chill the salad in the refrigerator for 10–15 minutes before serving. This allows the flavors to meld beautifully.

Notes

  • Use good-quality olive oil for the best flavor in the dressing.
  • Rinsing the cooked orzo with cold water prevents it from sticking and cools it quickly.
  • Chilling the salad before serving enhances the taste and texture.
  • Add toasted pine nuts or walnuts for extra crunch if desired.
  • This salad can be made a few hours ahead and stored in the fridge.

Nutrition

Keywords: Mediterranean salad, orzo salad, veggie orzo, feta salad, pomegranate seeds, healthy lunch, quick salad recipe

Find it online: https://maicook.com/orzo-salad-with-feta-and-pomegranate-seeds-recipe/