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Greek Orzo Salad

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A vibrant Greek Orzo Salad that combines colorful vegetables, creamy feta, and a tangy dressing for a refreshing and hearty dish.

Ingredients

Scale
  • 1 cup orzo pasta (uncooked)
  • 1 cup cherry tomatoes (halved)
  • 1 unit cucumber (diced)
  • 1/2 unit red onion (finely chopped)
  • 1/2 unit bell pepper (diced, any color)
  • 1/3 cup Kalamata olives (sliced)
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Boil the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse under cold water to cool it down.
  2. Chop the Veggies: While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
  3. Slice the Olives and Crumble the Feta: Slice the Kalamata olives and crumble the feta cheese into a bowl for easy incorporation.
  4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until combined.
  5. Combine the Ingredients: In a large mixing bowl, add the cooled orzo, chopped vegetables, olives, and feta cheese. Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients.
  6. Garnish and Serve: Garnish with fresh parsley if desired, then serve immediately or chill for 30 minutes in the refrigerator before serving to let the flavors meld.

Notes

This salad can be made ahead of time. For a twist, add roasted vegetables or chickpeas for extra protein.

Nutrition

Find it online: https://lunarecipez.com/greek-orzo-salad/

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