Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds

Ingredients

For the Salad

• 1½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup pomegranate seeds
• 2 tbsp fresh parsley, chopped

For the Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple Syrup
• 1 clove garlic, minced
• Salt and black pepper, to taste

Directions

Cook the Orzo

Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the Dressing

Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.

Assemble the Salad

In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, pomegranate seeds, and parsley.

Dress the Salad

Pour dressing over the salad and toss gently to combine. Adjust seasoning if needed.

Serve

Chill for 10–15 minutes if desired, then serve. Garnish with extra parsley or feta if desired.

Nutritional Information (Approximate per serving, serves 4)

Calories: 360

Protein: 12 g

Carbohydrates: 38 g

Fat: 18 g

Fiber: 5 g