Nickel Allergy Friendly Classic Orzo Salad

Total time40 min

Prep time15 min

Cook time10 min

Nickel Allergy Friendly Classic Orzo Salad

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Ingredients

6 servings

1 ½ cups orzo pasta
Di Martino Orzo Dm Barbie Rustichella D Abruzzo Orzo Pasta Roland Orzo 17.64 oz Hy-Vee Orzo Enriched Macaroni Product Meijer Pasta Orzo, 16 oz
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1 tsp salt, plus more for pasta water
1 english cucumber, diced (about 1 ½ cups)
1 ½ cups cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
4 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped

For the dressing

¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp red wine vinegar
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 small garlic clove, finely minced or grated
½ tsp black pepper

Instructions

1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and shake well to remove excess water.
2
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic, 1 tsp salt, and black pepper in a small bowl until combined.

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