25+ Savory Easter Fun Side Dish Recipes Everyone Will Love

Easter is the perfect occasion to gather with family and friends, and what better way to celebrate than with a table full of delicious, festive side dishes?

From savory vegetables to creamy casseroles, Easter side dishes are an essential part of creating a memorable meal.

Whether you’re looking for something traditional or new, these 25+ Easter fun side dish recipes will inspire you to get creative in the kitchen and bring fresh, vibrant flavors to your holiday spread.

These recipes are perfect for complementing your Easter ham, lamb, or any main course you choose, and they’re sure to add that extra special touch to your holiday celebration.

In this article, you’ll find everything from cheesy baked potatoes to bright vegetable medleys, sweet potato casseroles, and refreshing salads—each dish is packed with flavor and perfect for any Easter table.

Whether you’re hosting a large gathering or a small family dinner, these side dishes will leave your guests raving.

Get ready to enjoy a feast of fun, flavor-packed sides that everyone will love!

25+ Savory Easter Fun Side Dish Recipes Everyone Will Love

Easter is a time for celebration, and no celebration is complete without a spread of delicious side dishes that delight the senses.

These 25+ Easter fun side dish recipes are designed to bring vibrant colors, fresh flavors, and a touch of creativity to your holiday table.

From comforting classics like mashed potatoes and cheesy casseroles to light and zesty salads, there’s something for everyone.

With these easy-to-follow recipes, you’ll be able to serve up a variety of sides that complement your main dishes and make your Easter meal one to remember.

So, get inspired, get cooking, and most importantly, enjoy the company of your loved ones around a table full of fantastic food!

Easter Bunny Mashed Potato Cups

These adorable Easter Bunny Mashed Potato Cups are the perfect side dish for your holiday gathering. The fluffy mashed potatoes are molded into individual cups and topped with “bunny ears” made of asparagus, creating a fun and festive presentation that will delight guests of all ages.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1 bunch of asparagus (for bunny ears)
• Fresh chives (optional, for decoration)

Instructions:

1. Boil the cubed potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain the potatoes and return them to the pot.
2. Add the heavy cream and butter to the potatoes, and mash until smooth. Season with salt and pepper to taste.
3. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray.
4. Scoop the mashed potatoes into each muffin cup, pressing them into a cup shape. Top each cup with a bit of shredded cheddar cheese.
5. For the bunny ears, blanch the asparagus by boiling them in salted water for 2-3 minutes, then placing them in ice water to stop the cooking. Cut the asparagus spears in half and arrange two halves on top of each mashed potato cup as bunny ears.
6. Bake the mashed potato cups for 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh chives, if desired, and serve warm.

These Easter Bunny Mashed Potato Cups not only add a whimsical touch to your table but also deliver creamy, cheesy goodness in every bite. The asparagus “ears” give them a playful look, making them a perfect way to engage kids in the kitchen and provide a fun element to your holiday spread. They’re sure to be a hit with everyone, adding both flavor and flair to your Easter meal.

Carrot and Spring Pea Salad with Lemon Vinaigrette

This vibrant Carrot and Spring Pea Salad is bursting with fresh spring flavors. The sweetness of tender carrots and crisp spring peas is perfectly complemented by a zesty lemon vinaigrette, creating a refreshing and colorful side dish that embodies the spirit of Easter.

Ingredients:

• 4 large carrots, peeled and julienned
• 2 cups fresh spring peas, blanched
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Blanch the spring peas in boiling water for 1-2 minutes, then drain and place them in ice water to stop the cooking process.
2. In a large bowl, combine the julienned carrots, blanched peas, and thinly sliced red onion.
3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the chopped parsley on top for a burst of color and flavor.

This Carrot and Spring Pea Salad with Lemon Vinaigrette is the perfect combination of crisp, sweet vegetables and a tangy dressing that brightens up any Easter meal. The vibrant colors and fresh ingredients bring the essence of spring to your table, and the lemon vinaigrette ties everything together with its zesty punch. Whether you’re serving it as a light side dish or adding it to your holiday spread, this salad will be a refreshing and healthy addition to your Easter feast.

Savory Herb and Parmesan Monkey Bread

Savory Herb and Parmesan Monkey Bread takes the classic, sweet pull-apart bread and gives it a savory makeover. Fluffy biscuit dough is coated with a fragrant mixture of herbs, Parmesan cheese, and garlic, making this a fun and delicious addition to any Easter meal. It’s easy to pull apart, share, and savor with every bite.

Ingredients:

• 2 cans refrigerated biscuit dough
• 1/2 cup unsalted butter, melted
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan with cooking spray.
2. Cut the biscuit dough into quarters and set aside.
3. In a bowl, combine the melted butter, Parmesan cheese, rosemary, thyme, garlic powder, salt, and pepper.
4. Dip each piece of biscuit dough into the butter mixture, ensuring it’s fully coated, then layer them in the bundt pan. Continue layering the dough pieces, pressing down gently as you go.
5. Once all the dough is layered in the pan, pour any remaining butter mixture over the top.
6. Bake for 25-30 minutes, or until the bread is golden brown and cooked through. Let it cool for a few minutes, then remove from the pan and garnish with fresh parsley before serving.

Savory Herb and Parmesan Monkey Bread is a playful and delicious way to enjoy bread at your Easter gathering. The warm, herby aroma and the Parmesan cheese create a flavorful bite that’s irresistible to guests. This bread is perfect for sharing, as everyone can easily pull apart a piece, making it a great interactive side dish. It’s a savory contrast to the other dishes and a sure-fire hit that will have everyone reaching for seconds.

Deviled Egg Potato Salad

Deviled Egg Potato Salad combines two classic Easter favorites into one delicious side dish. Creamy potato salad is mixed with a zesty, deviled egg filling for an elevated take on a traditional recipe. It’s rich, tangy, and perfect for serving at your Easter feast.

Ingredients:

• 2 pounds baby potatoes, washed and halved
• 6 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped
• 2 tablespoons relish (optional)

Instructions:

1. Boil the potatoes in salted water until tender, about 12-15 minutes. Drain and set aside to cool.
2. Meanwhile, hard boil the eggs. Place them in a pot of cold water, bring to a boil, then reduce the heat and simmer for 10-12 minutes. Remove the eggs, peel, and set aside.
3. In a large bowl, mash four of the boiled eggs with the mayonnaise, Dijon mustard, vinegar, paprika, salt, and pepper until smooth.
4. Chop the remaining two eggs and add them to the bowl along with the cooled potatoes. Gently mix everything together.
5. Stir in the chives and relish, if using, for added flavor.
6. Refrigerate for at least one hour before serving to allow the flavors to meld.

This Deviled Egg Potato Salad is a delightful twist on traditional potato salad. The creamy, tangy deviled egg filling adds depth to the otherwise simple dish, while the soft potatoes provide the perfect base. It’s a fun and crowd-pleasing side that will undoubtedly be a favorite on your Easter spread, bringing together the flavors of two iconic Easter dishes in one tasty bowl.

Spring Veggie and Quinoa Salad with Honey Dijon Dressing

Packed with fresh spring vegetables and protein-rich quinoa, this Spring Veggie and Quinoa Salad is a light yet satisfying side dish that will add a burst of color to your Easter table. The sweet and tangy honey Dijon dressing ties everything together, making this a refreshing and wholesome addition to your meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup sliced radishes
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

For the Honey Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions, using water or vegetable broth for extra flavor. Once cooked, fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, red bell pepper, radishes, and parsley.
3. In a separate small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Top the salad with crumbled feta cheese if desired and serve chilled or at room temperature.

This Spring Veggie and Quinoa Salad with Honey Dijon Dressing is a refreshing, light, and nutrient-packed side dish that celebrates the vibrant flavors of spring. The quinoa provides a hearty base, while the colorful vegetables add a satisfying crunch. The honey Dijon dressing gives it a delightful sweetness and tang that ties everything together. Perfect for a light and wholesome Easter meal, this salad will be a welcome addition to your Easter table.

Roasted Sweet Potato and Carrot Medley

The Roasted Sweet Potato and Carrot Medley is a simple yet flavorful side dish that combines the natural sweetness of roasted sweet potatoes and carrots with a savory blend of herbs and spices. This dish is both comforting and vibrant, making it an ideal complement to your Easter meal.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 4 large carrots, peeled and sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes and carrot rounds with olive oil, cinnamon, cumin, paprika, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking sheet in a single layer.
4. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
5. Remove from the oven and sprinkle with chopped fresh rosemary before serving.

This Roasted Sweet Potato and Carrot Medley is the perfect combination of earthy, sweet, and savory flavors. Roasting the vegetables enhances their natural sweetness, while the cinnamon, cumin, and paprika add depth and warmth. The fresh rosemary elevates the dish with an aromatic touch. It’s an easy yet flavorful side that pairs beautifully with any Easter main course, adding color and heartiness to your holiday meal.

Lemon Garlic Roasted Asparagus with Parmesan

This Lemon Garlic Roasted Asparagus with Parmesan is a simple yet elegant side dish that’s perfect for Easter. The asparagus is roasted to perfection with garlic, lemon zest, and a sprinkle of Parmesan cheese, creating a crispy, tangy, and savory treat that will complement any main course.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the asparagus with olive oil, minced garlic, lemon zest, salt, and pepper.
3. Arrange the asparagus in a single layer on the prepared baking sheet.
4. Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy on the edges.
5. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for 2-3 more minutes to allow the cheese to melt.
6. Serve with fresh lemon wedges for an extra burst of citrus.

Lemon Garlic Roasted Asparagus with Parmesan is a quick and flavorful side dish that adds a touch of elegance to your Easter spread. The tangy lemon and savory garlic pair beautifully with the earthy asparagus, while the Parmesan adds a deliciously crispy finish. It’s light yet satisfying, making it a perfect complement to your Easter main course.

Creamy Spinach and Artichoke Dip Potatoes

For a fun and indulgent side, these Creamy Spinach and Artichoke Dip Potatoes combine the beloved flavors of spinach and artichoke dip with tender potatoes. This creamy, cheesy dish brings a rich, savory element to your Easter table that’s sure to be a crowd-pleaser.

Ingredients:

• 2 pounds baby potatoes, halved
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, chopped
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
3. In a separate bowl, mix together the spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper until well combined.
4. Gently toss the cooked potatoes with the creamy spinach-artichoke mixture, ensuring the potatoes are well coated.
5. Pour the mixture into the prepared baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with extra Parmesan or fresh herbs before serving.

Creamy Spinach and Artichoke Dip Potatoes are a rich and indulgent side dish that combines two comfort food favorites into one. The creamy, cheesy dip is the perfect match for tender potatoes, making it a satisfying side that will quickly become a holiday staple. The addition of artichokes and spinach brings a touch of elegance, while the gooey melted cheese makes every bite irresistible. This dish is sure to be a favorite at your Easter table.

Roasted Brussels Sprouts with Balsamic Glaze and Cranberries

Roasted Brussels Sprouts with Balsamic Glaze and Cranberries is a festive and flavorful side dish that adds a sweet and tangy contrast to your Easter meal. The Brussels sprouts are roasted to crispy perfection and finished with a drizzle of balsamic glaze and a sprinkle of dried cranberries for a touch of sweetness.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 2 tablespoons balsamic glaze
• 1 tablespoon chopped pecans (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet, cut side down.
3. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, flipping them halfway through.
4. Once roasted, remove from the oven and transfer to a serving dish.
5. Drizzle the Brussels sprouts with balsamic glaze and sprinkle with dried cranberries and chopped pecans, if using.
6. Serve warm as a sweet and savory side dish.

This Roasted Brussels Sprouts with Balsamic Glaze and Cranberries side dish is the perfect balance of savory and sweet. The roasted Brussels sprouts have a crispy texture that pairs wonderfully with the tangy balsamic glaze, while the dried cranberries add a burst of sweetness. The nuts bring a nice crunch, rounding out the dish beautifully. It’s an easy yet impressive way to add some festive flavor to your Easter meal.

Honey Roasted Carrots with Thyme

Honey Roasted Carrots with Thyme is a simple yet flavorful side dish that perfectly complements any Easter feast. The natural sweetness of the carrots is enhanced by the honey, while the fresh thyme adds a savory touch. Roasting brings out the carrots’ rich flavor, making this dish both elegant and comforting.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the baby carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Arrange the carrots in a single layer on the baking sheet.
4. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
5. Remove from the oven and serve warm, garnished with extra thyme if desired.

Honey Roasted Carrots with Thyme is a sweet and savory side dish that elevates the simple carrot to new heights. The honey creates a caramelized glaze, while the thyme provides an aromatic earthiness. It’s an easy, yet stunning addition to your Easter table that pairs beautifully with roasted meats or as part of a vegetable medley.

Parmesan and Herb Stuffed Mushrooms

Parmesan and Herb Stuffed Mushrooms are a savory, bite-sized treat that will add a sophisticated touch to your Easter celebration. These mushrooms are filled with a flavorful mixture of Parmesan, garlic, and fresh herbs, then baked until golden brown. They make for a delicious and elegant appetizer or side dish.

Ingredients:

• 20 large white mushrooms, stems removed and cleaned
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the Parmesan cheese, breadcrumbs, garlic, parsley, thyme, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the cheese mixture, pressing gently to pack the filling.
4. Place the stuffed mushrooms on the baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown.
5. Serve warm as an appetizer or side dish.

Parmesan and Herb Stuffed Mushrooms are a deliciously savory side dish or appetizer that brings elegance to your Easter spread. The combination of Parmesan, garlic, and fresh herbs creates a flavorful stuffing that complements the earthy mushrooms. These bite-sized delights are perfect for any gathering and will impress your guests with their rich, comforting flavor.

Garlic Butter Roasted Potatoes

Garlic Butter Roasted Potatoes are a classic and easy-to-make side dish that’s always a hit. Crispy on the outside and tender on the inside, these potatoes are roasted with a rich garlic butter sauce that adds an irresistible flavor. It’s a perfect side dish to accompany any Easter meal, offering a simple yet satisfying complement to your main courses.

Ingredients:

• 2 pounds baby potatoes, halved
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with melted butter, garlic, rosemary, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, or until the potatoes are golden and crispy, flipping halfway through.
5. Remove from the oven and serve warm.

Garlic Butter Roasted Potatoes are a crowd-pleasing side dish that never goes out of style. The crispy edges and tender insides of the potatoes are enhanced by the rich garlic butter and fragrant rosemary. This easy yet flavorful dish is the perfect addition to your Easter meal, offering a comforting and delicious side that pairs well with almost any main course.

Broccoli and Cheddar Stuffed Baked Potatoes

Broccoli and Cheddar Stuffed Baked Potatoes are a hearty and comforting side dish that combines the rich flavors of creamy cheese, tender broccoli, and crispy potato skins. These stuffed potatoes are easy to prepare and bring a bit of indulgence to your Easter spread. Whether served as a side or a main for vegetarians, these loaded potatoes are sure to impress.

Ingredients:

• 4 large russet potatoes
• 1 cup fresh broccoli florets, steamed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Scrub the potatoes and prick them with a fork. Bake directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
2. While the potatoes are baking, steam the broccoli until tender and chop into small pieces.
3. Once the potatoes are baked, slice them in half lengthwise and scoop out the flesh, leaving about 1/4-inch of potato around the skin.
4. Mash the scooped-out potato with butter, sour cream, salt, and pepper. Stir in the chopped broccoli and shredded cheddar cheese.
5. Spoon the cheesy broccoli mixture back into the potato skins and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped chives and serve.

Broccoli and Cheddar Stuffed Baked Potatoes are a delicious, satisfying side that brings a burst of flavor to your Easter table. The creamy cheddar and hearty broccoli make these potatoes a perfect complement to any main dish. They are easy to make and are sure to be a crowd-pleaser with their cheesy, comforting filling and crispy skins. This side dish adds a comforting, indulgent touch to your Easter meal.

Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping is a classic Easter side dish that combines the natural sweetness of roasted sweet potatoes with a fluffy marshmallow topping. This dish is both comforting and festive, offering a rich and satisfying flavor that pairs perfectly with your Easter ham or roast.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup brown sugar
• 1/4 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup mini marshmallows
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash them with brown sugar, milk, melted butter, cinnamon, vanilla, and salt until smooth.
3. Transfer the mashed sweet potatoes to the prepared baking dish and spread them evenly.
4. Top the sweet potatoes with mini marshmallows and bake for 15-20 minutes, or until the marshmallows are golden brown and puffed up.
5. Remove from the oven and serve warm.

Sweet Potato Casserole with Marshmallow Topping is a festive, sweet side dish that brings comfort and flavor to your Easter table. The sweet potatoes are velvety and rich, complemented by the gooey, golden marshmallows that create a perfect balance of sweetness and texture. This dish adds a delightful touch of sweetness and nostalgia to any holiday meal, making it a timeless favorite at Easter.

Mediterranean Orzo Salad with Feta and Olives

Mediterranean Orzo Salad with Feta and Olives is a fresh and vibrant side dish that adds a burst of color and flavor to your Easter spread. The tender orzo pasta is tossed with crisp vegetables, briny olives, and tangy feta cheese, all dressed in a light lemony vinaigrette. This dish is light, refreshing, and perfect for a springtime celebration.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked orzo, cherry tomatoes, red onion, cucumber, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss to combine.
5. Garnish with fresh parsley and serve chilled or at room temperature.

Mediterranean Orzo Salad with Feta and Olives is a fresh, flavorful, and colorful side dish that brings brightness to your Easter table. The combination of tangy feta, briny olives, and refreshing vegetables is perfectly balanced by the light lemon vinaigrette. It’s an ideal side to serve alongside lamb, roasted chicken, or as a light vegetarian option for your Easter meal.

Note: More recipes are coming soon!