Description
Roasted potato salad takes a classic dish and gives it new depth, with golden potatoes tossed in herbs and dressing. It’s a crowd-pleasing side that pairs beautifully with grilled mains.
Ingredients
Scale
Main Ingredients:
- 1 cup orzo pasta (240 milliliters)
- 1/2 cup crumbled feta cheese (120 milliliters)
- 1 cup cherry tomatoes, halved (240 milliliters)
- 1/2 cucumber, diced (120 milliliters)
- 1/4 red onion, thinly sliced (60 milliliters)
- 1/3 cup Kalamata olives, sliced (80 milliliters)
Herbs and Seasonings:
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- Boil orzo in salted water for 8-10 minutes until al dente, then immediately cool under cold running water to stop cooking process.
- Dice fresh tomatoes, cucumber, and red onion into uniform bite-sized pieces for consistent texture and flavor distribution.
- Slice kalamata olives and roughly chop fresh parsley to enhance the Mediterranean profile of the salad.
- In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and black pepper to make the vinaigrette.
- Combine cooled orzo with prepared vegetables, olives, and herbs in a spacious mixing bowl, ensuring gentle handling to maintain ingredient integrity.
- Drizzle prepared vinaigrette over the salad, using a folding motion to coat ingredients evenly without crushing delicate components.
- Sprinkle crumbled feta cheese on top, giving the salad a creamy, salty finish.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop a harmonious taste profile.
- Serve chilled as a refreshing side dish or light lunch, garnishing with additional fresh parsley if desired.
Notes
- Boost flavor by roasting vegetables like tomatoes and onions before adding to the salad for deeper, caramelized notes.
- For gluten-free version, swap orzo with quinoa or rice to maintain the salad’s texture and nutritional profile.
- Enhance protein content by adding grilled chicken, chickpeas, or tofu for a more substantial meal.
- Prepare dressing in advance and store separately to maintain salad’s crisp texture and prevent soggy ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg