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Greek Orzo Salad

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A refreshing and vibrant Greek Orzo Salad made with tender orzo pasta, crisp vegetables, tangy feta cheese, and a zesty lemon-oregano vinaigrette. Perfect as a side dish or light main course.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill (if using).
  3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  6. Serve cold or at room temperature.

Notes

  • For extra protein, add grilled chicken or chickpeas.
  • Can be made up to a day in advance and stored in the fridge.
  • Adjust herbs and vegetables based on preference.

Nutrition

Keywords: Greek orzo salad, pasta salad, summer salad, vegetarian, Mediterranean

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