Cold Orzo Salad

Wellness Wednesday just got a lot easier this week. I want to share one of my favorite warm weather staples, a cold orzo salad that takes almost no effort and tastes like it came straight from a Mediterranean kitchen.

I first started making this on a week when I had back to back patients and zero time to cook. I boiled a pot of orzo, tossed it with olive oil, lemon juice, salt and pepper, threw in whatever fresh vegetables I had on hand, and let it chill in the fridge. By lunchtime it had soaked up all that bright, herby dressing and tasted even better than when I first made it.

Ingredients

  • 1 cup dry orzo pasta
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup crumbled feta cheese
  • Fresh parsley or basil, chopped
  • Salt and pepper to taste

Method

  1. Cook the orzo according to package instructions until tender, then drain.
  2. Rinse the cooked orzo under cold water to stop it from cooking further and to cool it down quickly.
  3. In a large bowl, whisk together the olive oil and lemon juice to make the dressing.

Tip: If you are short on time, a store bought lemon vinaigrette is a great alternative to making your own dressing and makes this salad even easier to pull together when you're in a hurry.

  1. Add the cooled orzo to the bowl along with the cucumber, tomatoes, red onion, feta and fresh herbs.
  2. Season with salt and pepper to taste, then toss everything together until well coated.
  3. Cover and chill in the fridge for at least thirty minutes before serving, so the orzo has time to soak up the dressing.
  4. Store in an airtight container in the fridge for up to three to four days if meal prepping.

This salad works for breakfast with a piece of warm pita, as a light lunch on its own, or as a side dish next to grilled chicken or fish.

Orzo often gets overlooked because it looks so similar to rice, but it has a nutritional profile worth paying attention to. According to USDA FoodData Central, a two ounce dry serving contains roughly 200 calories, 1 gram of fat, 7 grams of protein and 42 grams of carbohydrates. That carbohydrate content is largely starch, a complex carbohydrate that digests more slowly than simple sugars, which means glucose enters your bloodstream more gradually for steadier energy instead of a quick spike and crash.

The protein content stands out too. Compared to white rice, orzo contains nearly twice the protein per serving, which makes it a more satisfying base for a meal, especially through a busy afternoon of patients, meetings or school pickups. Choosing whole wheat orzo can also boost the fiber content for even more staying power.

Portion size and how it fits your overall diet still matter, especially if you are managing blood sugar or working toward specific health goals. As always, I encourage checking in with your own body and talking with your doctor before making changes to your diet.

If you try this one, come see me and tell me how it turned out. I love hearing what my patients are cooking up.

Wishing you a wealth of health.

Dr. Michelle Mendoza, MD
Board Certified Internal Medicine and Integrative Medicine
Vitality MD Wellness
1309 Montana Ave, El Paso, TX 79902
915-585-1300
vitalitymdwellness.com