Greek Orzo Salad

Greek Orzo Salad is a refreshing, vibrant dish packed with Mediterranean flavors. Combining tender orzo pasta with fresh vegetables, tangy feta cheese, and a zesty dressing, this salad is perfect for a light meal, a potluck side, or a flavorful addition to your weeknight dinner.

Kitchen Equipment Needed

• Large pot for cooking orzo
• Colander
• Large mixing bowl
• Whisk or small jar with lid (for the dressing)

Ingredients Overview

• Orzo Pasta: A rice-shaped pasta that’s light and perfect for salads.
• Vegetables: Crisp cucumbers, juicy tomatoes, and bell peppers add freshness and crunch.
• Feta Cheese: Crumbled feta provides a tangy, creamy bite.
• Olives: Kalamata olives lend a briny depth of flavor.
• Dressing: A simple mix of olive oil, lemon juice, red wine vinegar, and oregano ties everything together.

Step-by-Step Instructions

1. Cook the Orzo

• Bring a large pot of salted water to a boil.
• Add 1 1/2 cups orzo pasta and cook according to package instructions (usually about 8-10 minutes).
• Drain the orzo, rinse it under cold water to stop the cooking process, and let it cool.

2. Prepare the Vegetables

• Dice 1 cup cucumber, 1 cup cherry tomatoes, 1/2 cup red onion, and 1/2 cup red bell pepper into bite-sized pieces.
• Slice 1/2 cup Kalamata olives into halves.

3. Make the Dressing

• In a small bowl or jar, whisk together:
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

4. Combine the Salad

• In a large mixing bowl, combine the cooled orzo, diced vegetables, olives, and 1/2 cup crumbled feta cheese.
• Pour the dressing over the salad and toss to coat evenly.

5. Chill and Serve

• Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
• Serve chilled or at room temperature, garnished with fresh parsley or more feta if desired.

Recipe Tips

• Customize the Veggies: Add your favorites like artichoke hearts, roasted red peppers, or spinach.
• Use Fresh Herbs: Fresh dill or mint can elevate the flavors even more.
• Make Ahead: This salad tastes even better the next day, so it’s perfect for meal prep or entertaining.

What to Serve With This Recipe

Greek Orzo Salad pairs beautifully with grilled chicken, shrimp, or lamb. It’s also a great side dish for barbecues, picnics, or alongside other Mediterranean favorites like hummus, pita bread, or tzatziki.

Frequently Asked Questions

Can I use a different pasta?
Yes, any small pasta like couscous, ditalini, or small shells can be used in place of orzo.

Is this salad gluten-free?
To make it gluten-free, substitute the orzo with gluten-free pasta or cooked quinoa.

How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days.

Ingredients

• 1 1/2 cups orzo pasta
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Cook orzo pasta, drain, rinse, and cool.
2. Prepare vegetables and slice olives.
3. Whisk together the dressing ingredients in a small bowl or jar.
4. Toss the cooled orzo, vegetables, olives, and feta in a large mixing bowl with the dressing.
5. Chill for 30 minutes before serving.

Enjoy this refreshing and flavorful Greek Orzo Salad, a true Mediterranean delight!