Description
Quick and easy to make Greek Orzo Salad is loaded with fresh, crunchy veggies and all of your favorite Mediterranean flavors. This healthy pasta salad recipe is perfect for picnics, potlucks, and barbeques or as an easy, flavorful side dish for dinner.
Ingredients
Units
Scale
- 16 oz orzo ((454g))
- 10 oz cherry tomatoes (chopped (about 1 1/2 cups))
- 3 mini cucumbers (chopped (about 1 1/2 cups))
- 1/2 red onion (chopped, soaked in water for 10 minutes, then drained)
- 1 large bell pepper (chopped (red, green, or half of each))
- 1/2 cup chopped fresh parsley and mint *see note
- 1 cup Kalamata olives (chopped (about 4.7oz))
- 4 oz feta cheese (crumbled)
- For the lemon vinaigrette:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- Salt to taste
- Optional: 1-2 cloves garlic (finely minced)
Instructions
- Cook and drain the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente. Drain and rinse under cold water until cooled. Drain again and put into a large mixing bowl.
- Make the vinaigrette dressing: Combine the dressing ingredients in a jar and shake to combine.
- Mix all the ingredients: Toss the orzo, the veggies and herbs, the dressing, and the crumbled feta and olives together.
- Chill: Refrigerate for an hour or two to chill the salad and infuse the flavors or serve right away.
Notes
I’ve used fresh parsley and mint. Use any combination of your favorite fresh herbs such as basil or dill.
- Prep Time: 20 minutes
- Cook Time: 20
- Category: pasta, Salad, Side Dish
- Method: stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 4.1 g
- Sodium: 210.5 mg
- Fat: 15.9 g
- Carbohydrates: 39.6 g
- Protein: 8.4 g
- Cholesterol: 10.1 mg