Name: Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Salad; 1 cup uncooked orzo; 1/2 cucumber, diced; 1/2 red bell pepper, chopped; 1/2 cup cherry tomatoes, halved; 1/4 red onion, finely chopped; 1/3 cup crumbled feta cheese; 1/3 cup pomegranate seeds; 2 tbsp chopped fresh parsley or mint; Salt & black pepper, to taste; Dressing; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp red wine vinegar; 1/2 tsp Dijon mustard; Salt & pepper, to taste

Description

This Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds is fresh, colorful, and packed with bold flavor. Sweet pomegranate seeds, creamy feta, and crisp veggies tossed with orzo and a lemony Dijon vinaigrette make this a perfect light main or side for any occasion.

Ingredients

Salad
1 cup uncooked orzo
1/2 cucumber, diced
1/2 red bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/3 cup crumbled feta cheese
1/3 cup pomegranate seeds
2 tbsp chopped fresh parsley or mint
Salt & black pepper, to taste
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
1/2 tsp Dijon mustard
Salt & pepper, to taste

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Instructions

Cook the Orzo
Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine the cooled orzo, cucumber, bell pepper, cherry tomatoes, red onion, feta, pomegranate seeds, and fresh herbs.
Dress and Toss
Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.